Vechur cow milk yoghurt: response surface methodology-based process optimization and storage studies.

Area of Science:

• Food Science and Technology
• Dairy Science
• Fermentation Technology

Background:

• Vechur cow milk is a rare indigenous cattle breed with potential for value-added products.
• Optimization of yoghurt production parameters is crucial for quality and consumer acceptance.
• Cross-bred cow milk yoghurt (CCMY) served as a control for comparative analysis.

Purpose of the Study:

• To optimize the production parameters for Vechur cow milk yoghurt (VCMY) using response surface methodology (RSM).
• To evaluate and compare the physico-chemical, microbiological, textural, and sensory properties of VCMY and CCMY during storage.
• To establish VCMY as a value-added product from a rare indigenous cattle breed.

Main Methods:

• Response surface methodology (RSM) was employed to optimize temperature, time, and starter culture amount.
• Optimized parameters: 2.15% inoculation rate, 42°C incubation temperature, and 4h incubation period.
• Comparative analysis of VCMY and CCMY during room temperature and refrigerated storage (15 days) assessing various quality attributes.

Main Results:

• Optimized VCMY showed significantly lower syneresis and improved color (higher L*, lower a*, b*) compared to CCMY.
• During refrigerated storage, VCMY maintained superior technological attributes, including lower acidity, microbial load, and better sensory scores.
• Both yoghurts spoiled rapidly at room temperature; refrigerated storage revealed significant differences in quality over 15 days.

Conclusions:

• Optimized VCMY production yields a product with enhanced technological properties and superior shelf-life compared to CCMY.
• Vechur cow milk is suitable for high-quality yoghurt production, offering a means for value addition to this rare breed's milk.
• The study provides a foundation for further research into the fermentation of Vechur cow milk for diverse dairy applications.