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Probiotic Viability and Physicochemical Properties of Set-Yoghurt Made of Indigenous and Exotic Cow Milk

Authors:

W. V. V. R. Weerasingha ,

University of Peradeniya, Peradeniya, LK
About W. V. V. R.
Postgraduate Institute of Agriculture
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C. S. Ranadheera,

University of Melbourne, AU
About C. S.
School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences
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P. H. P. Prasanna,

University of Peradeniya, Peradeniya, LK
About P. H. P.
Department of Animal Science, Faculty of Agriculture
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G. L. L. P. Silva,

University of Peradeniya, Peradeniya, LK
About G. L. L. P.
Department of Animal Science, Faculty of Agriculture
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J. K. Vidanarachchi

University of Peradeniya, Peradeniya, LK
About J. K.
Department of Animal Science, Faculty of Agriculture
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Abstract

The current study was performed to assess the viability of probiotic bacteria and physicochemical properties of setyoghurt made of milk obtained from two indigenous cattle types [Thamankaduwa white (TW) and Lankan cattle] and two exotic cattle breeds [Jersey and Friesian] rearing in Sri Lanka. Milk samples (n = 180) were collected from individual cattle representing 15 cows per each cattle breed/type. Milk composition of each cattle breed/type was analyzed and setyoghurts were prepared using composite milk samples from each cattle breed/type. Starter culture composed of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus and Bifidobacterium animalis ssp. lactis (BB-12) was used. Total viable counts of yoghurt bacteria and probiotic bacteria, titratable acidity, pH and syneresis were measured to evaluate the quality attributes of set-yoghurt throughout the storage period of 21 days at 4°C. Cattle breed/type had an evident effect on milk composition in relation to milk fat and total solids content. Friesian cattle had the lowest (p<0.05) fat content while TW cattle and Lankan cattle showed significantly higher total solids contents compared to Friesian and Jersey. Yoghurt made of two indigenous cattle types showed the highest (p<0.05) viability for yoghurt bacteria and probiotic bacteria and all set-yoghurts consisted of minimum therapeutic level of probiotic bacteria throughout the entire storage period of 21 days at 4°C. Significantly lower (p<0.05) syneresis was observed in the set-yoghurt produced using TW and Lankan cattle milk while the highest syneresis was observed in the set-yoghurt produced with Friesian milk. Superior milk composition, higher probiotic viability and better technological properties of setyoghurt made of indigenous cow milk suggest the potential use of indigenous cow milk in development of probiotic dairy products supporting the Sri Lankan dairy industry and conservation of valuable local cattle gene pool of the country.
How to Cite: Weerasingha, W.V.V.R., Ranadheera, C.S., Prasanna, P.H.P., Silva, G.L.L.P. and Vidanarachchi, J.K., 2021. Probiotic Viability and Physicochemical Properties of Set-Yoghurt Made of Indigenous and Exotic Cow Milk. Tropical Agricultural Research, 32(1), pp.39–48. DOI: http://doi.org/10.4038/tar.v32i1.8440
Published on 01 Jan 2021.
Peer Reviewed

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