Homogenisation of milk and its effect on sensory and physico-chemical properties of yoghurt

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dc.contributor.authorOlorunnisomo, O. A.
dc.contributor.authorOsosanya, T. O.
dc.contributor.authorAdedeji, O. Y.
dc.date.accessioned2021-09-29T08:49:48Z
dc.date.available2021-09-29T08:49:48Z
dc.date.issued2014-09
dc.description.abstractThis study was designed to evaluate the chemical composition, sensory properties and microbial load of differently homogenized milk for yoghurt-making. Milk was homogenized with a hand whisker (HW), pressure sprayer (PS) and high-speed mixer (HM) while the control was not homogenized (NH) prior to yoghurt-making. Samples were stored in a refrigerator for 10 days at 4°C and thereafter examined for microbial counts using pour plate technique. Results show that homogenization had no significant (p > 0.05) influence on taste and flavor of yoghurt. The chemical composition of the yoghurt samples in all the treatment groups were improved as the days in storage progressed. The highest total viable count (TVC), coliform and fungal counts were obtained with NH while PS recorded the least counts.en_US
dc.identifier.issn1996-0794
dc.identifier.otherui_art_olorunnisomo_homogenisation_2014
dc.identifier.otherAmerican Journal of Food Science 8(9), pp. 465-470
dc.identifier.urihttp://ir.library.ui.edu.ng/handle/123456789/5582
dc.publisherAcademic Journalsen_US
dc.subjectChemical compositionen_US
dc.subjectSensory propertiesen_US
dc.subjectMicrobial loaden_US
dc.subjectHomogenizeren_US
dc.subjectYoghurten_US
dc.titleHomogenisation of milk and its effect on sensory and physico-chemical properties of yoghurten_US
dc.typeArticleen_US

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