Weerasingha Viraj, Priyashantha Hasitha, Ranadheera Chaminda Senaka, Prasanna Pradeep, Silva Pradeepa, Vidanarachchi Janak K
Postgraduate Institute of Agriculture, University of Peradeniya, Peradeniya, 20400, Sri Lanka.
Department of Animal and Food Sciences, Faculty of Agriculture, Rajarata University of Sri Lanka, Anuradhapura, Sri Lanka.
J Dairy Res. 2022 Nov;89(4):419-426. doi: 10.1017/S0022029922000693. Epub 2022 Nov 17.
This research paper assessed textural, microstructural, sensory and colour properties of set-yoghurts produced using milk from two indigenous cattle types, Thamankaduwa White (TW) and Lankan cattle (LC) compared to two generic cattle breeds, Friesian and Jersey. Instrumental texture profile (firmness, adhesiveness, cohesiveness and springiness), colour space (* * ) and scanning electron micrographs of set-yoghurts during 21 d of storage (4 ± 1°C) were evaluated. Sensory quality attributes were evaluated with 40 untrained panellists using a five-point hedonic scale. Set-yoghurts prepared using indigenous cow milk showed higher ( < 0.05) firmness, cohesiveness and apparent viscosity values compared to those prepared using generic cow milk. As revealed by micrographs, set-yoghurts made from TW milk had lesser and smaller void spaces and a dense protein gel network than gels made from LC and the two generic breeds. The gel network made from Friesian milk showed a comparatively larger porous gel structure and thinner protein strands resulting in a weaker gel than other milk gels. The highest lightness () and yellowness (*) were observed from set-yoghurt produced from Friesian and LC milk, respectively. Set-yoghurts from TW milk had the highest ( < 0.05) sensory scores for all sensory attributes. The lowest sensory acceptance was recorded in set-yoghurt made from Friesian milk. Thus, milk from TW and LC is likely to be suitable in producing set-yoghurts with superior textural, microstructural and sensory properties, compared to milk from Jersey and Friesian. Our results suggest the merits of using indigenous cow milk in producing set-yoghurts and, thereby, prioritizing the preservation of the genetic pool of these indigenous breeds.
本研究论文评估了用两种本土牛品种（Thamankaduwa White，简称TW和兰卡牛，简称LC）的牛奶生产的凝固型酸奶的质地、微观结构、感官和颜色特性，并与两个普通牛品种（弗里斯兰牛和泽西牛）进行了比较。对储存21天（4±1°C）期间凝固型酸奶的仪器质地剖面（硬度、粘附性、内聚性和弹性）、颜色空间（***）和扫描电子显微镜图像进行了评估。使用五点享乐量表对40名未经训练的评判员的感官质量属性进行了评估。与使用普通牛奶制备的凝固型酸奶相比，使用本土牛奶制备的凝固型酸奶表现出更高（<0.05）的硬度、内聚性和表观粘度值。显微照片显示，与由LC和两个普通品种制成的凝胶相比，由TW牛奶制成的凝固型酸奶具有更少、更小的空隙空间和致密的蛋白质凝胶网络。由弗里斯兰牛奶制成的凝胶网络显示出相对较大的多孔凝胶结构和较细的蛋白质链，导致凝胶比其他牛奶凝胶更弱。分别从弗里斯兰牛奶和LC牛奶生产的凝固型酸奶中观察到最高的亮度（）和黄度（）。来自TW牛奶的凝固型酸奶在所有感官属性上的感官评分最高（<0.05）。由弗里斯兰牛奶制成的凝固型酸奶的感官接受度最低。因此，与泽西牛和弗里斯兰牛的牛奶相比，TW和LC的牛奶可能适合生产具有优异质地、微观结构和感官特性的凝固型酸奶。我们的结果表明了使用本土牛奶生产凝固型酸奶的优点，从而优先保护这些本土品种的基因库。
