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P. 44-48 /

Effect of buffalo breeds on rheological and textural properties of acid milk gel

corresponding

TONG XIANG YANG1,3, KONG YANG WU2, HONG LI1, FANG WANG1, XIAO LING LIU1, YUAN XIN JIANG1, QUAN YANG LI1*
*Corresponding author
1. College of Light Industry and Food Engineering, Guangxi University, Daxue Road 100, Nanning 530004, P. R. China
2. Department of Life Science, Luoyang Normal University, Luolong Road 71, Luoyang, 471022, P. R. China
3. College of Food and Bioengineering, He’nan University of Science and Technology, Luoyang, He’nan 471003, China

Abstract

To compare the acid gel characteristics of different kinds of milk from Murrah buffalo (river buffalo), crossbreed 1st (F1), and multiple generation (FH) buffaloes, and cows in China, the basic components, and rheological and textural properties of acid gel were determined. The results indicate that hybrid offspring buffalo milk has higher solids content than the river buffalo. While river buffalo yoghurt shows lower syneresis (STS) and is more stable; hybrid offspring buffalo yoghurt displays higher apparent viscosity compared with Murrah (F1 > FH > Murrah > Holstein) under the same shear rate. However, Murrah yoghurt exhibits the highest hardness, and there is a significant correlation between the milk protein content and the yoghurt hardness and gumminess.


INTRODUCTION

Buffalo milk is known for its high nutritional characteristics and use as Italian mozzarella cheese milk. Gel properties of yoghurt made from milks from different buffalo breeds have been found variable. Physicochemical and textural properties, such as viscosity and hardness, of yoghurt are related not only to fermentation temperature, starter culture (1), fat content (2, 3), and free fat solid content (4-8), but also to heating temperature, emulsifying condition, cooling condition (9-13), inoculum concentration (4, 5, 9, 14), and properties of additive during acidi?cation process (15-18). Marafon et al. (8) studied the effects of partial replacement of skimmed milk powder by dairy ingredients on rheology and microstructure of probiotic stirred-type yoghurt during cold storage. Another study reported that the flavor of buffalo milk was signi?cantly in?uenced by its fat content (19), implying that more attentions should be given to the fat fraction in the development of buffalo milk products.
Varied milk solids content of various buffalo milks in China resulted in differences in characteristics of acid gel among buffalo milks. Limited ...




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