QUALITY AND STORAGE CHARACTERISTICS OF SOME COLD-STORED YOGHURTS

Abstract: One of the basic functions of the food research scientist in the modern era is the identification of both beneficial food sources as well as the prevention of foods from being route of infectious diseases. Yoghurt is a well-known biologically active foods widely consumed the world over. Its long known beneficial roles could be linked to the presence of high concentrations of live bacteria they contain which provides various metabolites in the human diet. However, due to factors such as inadequate storage facility, this important food material can, apart from losing the essential nutrients, could become vehicle for the transmission of some important human disease-causing agents. In this present study, four samples (Y1-Y4) of vended, commercially available yoghurts were evaluated for their functional, technological and microbial properties during a Twenty-eight-day storage time. Some qualities of the yoghurt samples were determined by measuring the pH level during the storage period while forced syneresis were measured as technological property. The total microbial counts were determined by culturing aliquot samples on nutrient agar and other appropriate selective media. The results showed that at day 0 of storage, the pH of the products ranged from 4.65 down to 4.31, while those of the 28^th day storage ranged from 4.53 to 4.01. The bacteria content increased from 2.53x10⁷ on day 1 to 3.16x10⁷ on the 14^th day of storage then decreased to 5.2x10⁶ on the 28^th day. The cell-free supernatant of some of the samples produced zones of inhibition greater than 14mm against three indicator bacteria strains E. coli, Salmonella and Staphylococcus aureus. There was maximum acceptability of the product based on the panelists’ assessment observed on the 28^th day of sample storage. The use of cold storage enhanced the properties of yoghurt as could be observed in this work.

Keywords: Outbreak, contamination, deterioration, Nutrient and storage.

Title: QUALITY AND STORAGE CHARACTERISTICS OF SOME COLD-STORED YOGHURTS

Author: Shanu M. A, Ahmadu J. H., Adeoye, B.A., Makanjuola, D.O., Egbulefu, C.S., Mbochi C. A, Labbo, Z, Nyam, P. N., Fadesire, A. K. Olukotun, G.B

International Journal of Novel Research in Life Sciences                                                   

ISSN 2394-966X

Vol. 10, Issue 4, July 2023 - August 2023

Page No: 16-21

Novelty Journals

Website: www.noveltyjournals.com

Published Date: 29-July-2023

DOI: https://doi.org/10.5281/zenodo.8195079

Paper Download Link (Source)

https://www.noveltyjournals.com/upload/paper/QUALITY%20AND%20STORAGE%20CHARACTERISTICS-29072023-1.pdf