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Table 6 Effect of cooling patterns on sensory characteristics of cow and buffalo milk 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 PatternDaysCow Milk YoghurtBuffalo Milk Yoghurt
ColorFlavorTextureColorFlavorTexture
T107.8 ± 0.03b8.1 ± 0.12a8.4 ± 0.10a8.2 ± 0.05a8.3 ± 0.17a8.3 ± 0.14a
107.7 ± 0.02b8.0 ± 0.08a8.1 ± 0.16a8.1 ± 0.03a8.1 ± 0.11a8.1 ± 0.12a
207.6 ± 0.06b8.1 ± 0.02a8.1 ± 0.12a8.0 ± 0.12a8.0 ± 0.06a8.0 ± 0.09a
T207.8 ± 0.03b8.1 ± 0.12a8.2 ± 0.02a8.2 ± 0.05a8.3 ± 0.17a8.1 ± 0.17a
107.8 ± 0.04b7.9 ± 0.16a8.0 ± 0.19a8.0 ± 0.09a8.2 ± 0.04a8.0 ± 0.15a
207.2 ± 0.07b7.6 ± 0.14a7.9 ± 0.10a7.9 ± 0.15a8.1 ± 0.08a8.0 ± 0.01a
T307.8 ± 0.03b7.8 ± 0.12a7.5 ± 0.03b8.2 ± 0.05a8.1 ± 0.17a7.6 ± 0.09b
107.7 ± 0.05b7.0 ± 0.03c7.4 ± 0.08b8.1 ± 0.13a8.2 ± 0.16c7.5 ± 0.07b
207.7 ± 0.02b6.3 ± 0.13d7.1 ± 0.06b8.0 ± 0.16a6.5 ± 0.03d7.4 ± 0.05b
  1. Within the column of a same parameter, means having a dissimilar letter are statistically significant (p < 0.05)
  2. Detail of Treatments
  3. Cow and buffalo yoghurt cooled from 43 °C to 4-5 °C in 2 h (T1)
  4. 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)
  5. 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)