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

Table 6 Effect of cooling patterns on sensory characteristics of cow and buffalo milk yoghurt

Cooling Pattern	Days	Cow Milk Yoghurt			Buffalo Milk Yoghurt
Cooling Pattern	Days	Color	Flavor	Texture	Color	Flavor	Texture
T₁	0	7.8 ± 0.03^b	8.1 ± 0.12^a	8.4 ± 0.10^a	8.2 ± 0.05^a	8.3 ± 0.17^a	8.3 ± 0.14^a
	10	7.7 ± 0.02^b	8.0 ± 0.08^a	8.1 ± 0.16^a	8.1 ± 0.03^a	8.1 ± 0.11^a	8.1 ± 0.12^a
	20	7.6 ± 0.06^b	8.1 ± 0.02^a	8.1 ± 0.12^a	8.0 ± 0.12^a	8.0 ± 0.06^a	8.0 ± 0.09^a
T₂	0	7.8 ± 0.03^b	8.1 ± 0.12^a	8.2 ± 0.02^a	8.2 ± 0.05^a	8.3 ± 0.17^a	8.1 ± 0.17^a
	10	7.8 ± 0.04^b	7.9 ± 0.16^a	8.0 ± 0.19^a	8.0 ± 0.09^a	8.2 ± 0.04^a	8.0 ± 0.15^a
	20	7.2 ± 0.07^b	7.6 ± 0.14^a	7.9 ± 0.10^a	7.9 ± 0.15^a	8.1 ± 0.08^a	8.0 ± 0.01^a
T₃	0	7.8 ± 0.03^b	7.8 ± 0.12^a	7.5 ± 0.03^b	8.2 ± 0.05^a	8.1 ± 0.17^a	7.6 ± 0.09^b
	10	7.7 ± 0.05^b	7.0 ± 0.03^c	7.4 ± 0.08^b	8.1 ± 0.13^a	8.2 ± 0.16^c	7.5 ± 0.07^b
	20	7.7 ± 0.02^b	6.3 ± 0.13^d	7.1 ± 0.06^b	8.0 ± 0.16^a	6.5 ± 0.03^d	7.4 ± 0.05^b

Within the column of a same parameter, means having a dissimilar letter are statistically significant (p < 0.05)
Detail of Treatments
Cow and buffalo yoghurt cooled from 43 °C to 4-5 °C in 2 h (T₁)
Cow and buffalo yoghurt cooled from 43 °C to 18 °C in 1 h and finally cooled down to 4-5 °C in another 1 h. (T₂)
Cow and buffalo yoghurt cooled from 43 °C to 25 °C in 1 h and finally cooled to 4-5 °C in another hr. (T₃)

ISSN: 1476-511X