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Table 1 Effect of post fermentation cooling patterns on composition of yoghurt

From: Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt

Cooling
Patterns
Days Cow Milk YoghurtBuffalo Milk Yoghurt
Fat%Protein%TS%Lactose%Ash%Fat%Protein%TS%Lactose%Ash%
T104.11 ± 0.04b3.21 ± 0.02a8.52 ± 0.05b4.62 ± 0.04a0.72 ± 0.01a6.27 ± 0.03a3.42 ± 0.07a15.68 ± 0.09a4.85 ± 0.04a0.84 ± 0.01a
104.11 ± 0.07b3.20 ± 0.07a8.50 ± 0.11b4.60 ± 0.02a0.71 ± 0.02a6.26 ± 0.09a3.39 ± 0.01a15.65 ± 0.17a4.82 ± 0.02a0.83 ± 0.02a
204.08 ± 0.05b3.18 ± 0.05a8.48 ± 0.06b4.54 ± 0.01b0.70 ± 0.01a6.22 ± 0.03a3.34 ± 0.02a15.62 ± 0.21a4.74 ± 0.05b0.82 ± 0.01a
T204.11 ± 0.04b3.21 ± 0.02a8.52 ± 0.05b4.65 ± 0.02a0.73 ± 0.01a6.27 ± 0.03a3.42 ± 0.07a15.68 ± 0.09a4.83 ± 0.01a0.83 ± 0.01a
104.09 ± 0.03b3.18 ± 0.01a8.51 ± 0.12b4.63 ± 0.01a0.72 ± 0.02a6.25 ± 0.09a3.41 ± 0.05a15.66 ± 0.16a4.84 ± 0.06a0.82 ± 0.02a
204.04 ± 0.05b3.17 ± 0.06a8.47 ± 0.14b4.52 ± 0.04b0.71 ± 0.01a6.22 ± 0.13a3.40 ± 0.02a15.57 ± 0.18a4.75 ± 0.02b0.80 ± 0.02a
T304.11 ± 0.04b3.21 ± 0.02a8.52 ± 0.05b4.66 ± 0.02a0.72 ± 0.01a6.27 ± 0.03a3.42 ± 0.07a15.68 ± 0.09a4.86 ± 0.03a0.82 ± 0.03a
104.09 ± 0.10b3.18 ± 0.04a8.50 ± 0.03b4.62 ± 0.03a0.74 ± 0.02a6.25 ± 0.11a3.39 ± 0.02a15.65 ± 0.12a4.81 ± 0.02a0.82 ± 0.01a
204.07 ± 0.13b3.17 ± 0.09a8.48 ± 0.06b4.51 ± 0.01b0.73 ± 0.02a6.21 ± 0.13a3.37 ± 0.05a15.61 ± 0.07a4.72 ± 0.01a0.81 ± 0.02a
  1. TS Total Solids
  2. Within the column of a parameter, means expressed by same letter are statistically non-significant (p > 0.05)
  3. Detail of Treatments
  4. T1: Cow and buffalo yoghurt cooled from 43 °C to 25 °C in 1 h and finally cooled to 4-5 °C in another 1 h
  5. T2: Cow and buffalo yoghurt cooled from 43 °C to 18 °C in 1 h and finally cooled to 4-5 °C in another 1 h
  6. T3: Cow and buffalo yoghurt were cooled from 43 °C to 5 °C in 2 h