Effect of different fat levels on physicochemical, sensory and microbiological attributes of fermented laban milk
The present study analyses the effect of storage time and varying fat levels in fermented laban milk samples obtained from different sources through physicochemical, sensory and microbiological attributes. The milk samples were divided into three groups (T1 = Buffalo Milk, T2 = Cow Milk, T3 = Mixed...
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| Veröffentlicht in: | Journal of Applied Animal Research 2021-01, Vol.49 (1), p.523-529 |
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| creator | Junaid, Muhammad Inayat, Saima Gulzar, Nabila Khalique, Anjum Younas, Umair Shahzad, Faisal Muhammad Iqbal, Zeeshan Rajab, Muhammad |
| description | The present study analyses the effect of storage time and varying fat levels in fermented laban milk samples obtained from different sources through physicochemical, sensory and microbiological attributes. The milk samples were divided into three groups (T1 = Buffalo Milk, T2 = Cow Milk, T3 = Mixed Milk) with replication. Viscosity, acidity and syneresis of all three laban milk samples increased, whereas pH decreased significantly (P ≤ .05) across storage days. The viscosity, protein and total solids (TS) were significantly (P ≤ .05) decreased in all Laban milk samples with a 3.5% fat level compared to a 1.5% fat level at the 21st day of the storage period. The colour and appearance scores were unaffected for the T1 group but decreased with increased fat levels for T2 and T3 groups. The Total Plate Count tended to decrease with a 3.5% fat level in all three laban milk samples. However, days of storage had a non-significant effect. Buffalo laban milk seems best in terms of viscosity, protein, TS, taste and aroma. Furthermore, these attributes are affected by days of storage and fat level. The fermented laban prepared from mixed milk (T3) showed results at par with that from buffalo milk. Hence, considering the economical aspect, mixed milk laban at a fat level of 3.5% is highly recommended. |
| doi_str_mv | 10.1080/09712119.2021.2011297 |
| format | Article |
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The milk samples were divided into three groups (T1 = Buffalo Milk, T2 = Cow Milk, T3 = Mixed Milk) with replication. Viscosity, acidity and syneresis of all three laban milk samples increased, whereas pH decreased significantly (P ≤ .05) across storage days. The viscosity, protein and total solids (TS) were significantly (P ≤ .05) decreased in all Laban milk samples with a 3.5% fat level compared to a 1.5% fat level at the 21st day of the storage period. The colour and appearance scores were unaffected for the T1 group but decreased with increased fat levels for T2 and T3 groups. The Total Plate Count tended to decrease with a 3.5% fat level in all three laban milk samples. However, days of storage had a non-significant effect. Buffalo laban milk seems best in terms of viscosity, protein, TS, taste and aroma. Furthermore, these attributes are affected by days of storage and fat level. The fermented laban prepared from mixed milk (T3) showed results at par with that from buffalo milk. Hence, considering the economical aspect, mixed milk laban at a fat level of 3.5% is highly recommended.</description><identifier>ISSN: 0971-2119</identifier><identifier>EISSN: 0974-1844</identifier><identifier>DOI: 10.1080/09712119.2021.2011297</identifier><language>eng</language><publisher>Abingdon: Taylor & Francis</publisher><subject>Acidity ; Aroma ; Buffalo milk ; Cow's milk ; fermented laban milk ; Fermented milk products ; microbiological fat ; Milk ; Physiochemical ; Sensory evaluation ; Sensory properties ; Viscosity</subject><ispartof>Journal of Applied Animal Research, 2021-01, Vol.49 (1), p.523-529</ispartof><rights>2021 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group 2021</rights><rights>2021 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c451t-50475b9dceb9280ad7ab4f69d0323b292e06954ee5e869a83994774071d2a7953</citedby><cites>FETCH-LOGICAL-c451t-50475b9dceb9280ad7ab4f69d0323b292e06954ee5e869a83994774071d2a7953</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.tandfonline.com/doi/pdf/10.1080/09712119.2021.2011297$$EPDF$$P50$$Ginformaworld$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.tandfonline.com/doi/full/10.1080/09712119.2021.2011297$$EHTML$$P50$$Ginformaworld$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,864,2102,27502,27924,27925,59143,59144</link.rule.ids></links><search><creatorcontrib>Junaid, Muhammad</creatorcontrib><creatorcontrib>Inayat, Saima</creatorcontrib><creatorcontrib>Gulzar, Nabila</creatorcontrib><creatorcontrib>Khalique, Anjum</creatorcontrib><creatorcontrib>Younas, Umair</creatorcontrib><creatorcontrib>Shahzad, Faisal</creatorcontrib><creatorcontrib>Muhammad Iqbal, Zeeshan</creatorcontrib><creatorcontrib>Rajab, Muhammad</creatorcontrib><title>Effect of different fat levels on physicochemical, sensory and microbiological attributes of fermented laban milk</title><title>Journal of Applied Animal Research</title><description>The present study analyses the effect of storage time and varying fat levels in fermented laban milk samples obtained from different sources through physicochemical, sensory and microbiological attributes. The milk samples were divided into three groups (T1 = Buffalo Milk, T2 = Cow Milk, T3 = Mixed Milk) with replication. Viscosity, acidity and syneresis of all three laban milk samples increased, whereas pH decreased significantly (P ≤ .05) across storage days. The viscosity, protein and total solids (TS) were significantly (P ≤ .05) decreased in all Laban milk samples with a 3.5% fat level compared to a 1.5% fat level at the 21st day of the storage period. The colour and appearance scores were unaffected for the T1 group but decreased with increased fat levels for T2 and T3 groups. The Total Plate Count tended to decrease with a 3.5% fat level in all three laban milk samples. However, days of storage had a non-significant effect. Buffalo laban milk seems best in terms of viscosity, protein, TS, taste and aroma. Furthermore, these attributes are affected by days of storage and fat level. The fermented laban prepared from mixed milk (T3) showed results at par with that from buffalo milk. Hence, considering the economical aspect, mixed milk laban at a fat level of 3.5% is highly recommended.</description><subject>Acidity</subject><subject>Aroma</subject><subject>Buffalo milk</subject><subject>Cow's milk</subject><subject>fermented laban milk</subject><subject>Fermented milk products</subject><subject>microbiological fat</subject><subject>Milk</subject><subject>Physiochemical</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>Viscosity</subject><issn>0971-2119</issn><issn>0974-1844</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>0YH</sourceid><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><sourceid>DOA</sourceid><recordid>eNp9kV9rHCEUxYfSQEOajxAQ-tpJ_Dej960lpG0gkJf2We6Mmrh1x426Lfvt42STPlZEL8dzf4qn6y4YvWRU0ysKinHG4JJTztrCGAf1rjttuuyZlvL9S8361fShOy9lQ9uQIPjITrunG-_dXEnyxIZWZrdU4rGS6P64WEhayO7xUMKc5ke3DTPGz6S4paR8ILhY0qScppBielgPCdaaw7SvrqzIxts2oLMk4oRLc8ffH7sTj7G489f9rPv17ebn9Y_-7v777fXXu36WA6v9QKUaJrCzm4BrilbhJP0IlgouJg7c0REG6dzg9AioBYBUSlLFLEcFgzjrbo9cm3BjdjlsMR9MwmBehJQfDOYa5uiMxwEmLcZZCCu1b1OjBdBU2BEFYmN9OrJ2OT3tXalmk_Z5ac83fKSglaAKmms4utqXlJKd_3cro2YNy7yFZdawzGtYre_LsS8sPuUt_k05WlPxEFP2GZc5FCP-j3gGG5abLQ</recordid><startdate>20210101</startdate><enddate>20210101</enddate><creator>Junaid, Muhammad</creator><creator>Inayat, Saima</creator><creator>Gulzar, Nabila</creator><creator>Khalique, Anjum</creator><creator>Younas, Umair</creator><creator>Shahzad, Faisal</creator><creator>Muhammad Iqbal, Zeeshan</creator><creator>Rajab, Muhammad</creator><general>Taylor & Francis</general><general>Taylor & Francis Ltd</general><general>Taylor & Francis Group</general><scope>0YH</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QG</scope><scope>7XB</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>M2O</scope><scope>MBDVC</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>Q9U</scope><scope>DOA</scope></search><sort><creationdate>20210101</creationdate><title>Effect of different fat levels on physicochemical, sensory and microbiological attributes of fermented laban milk</title><author>Junaid, Muhammad ; Inayat, Saima ; Gulzar, Nabila ; Khalique, Anjum ; Younas, Umair ; Shahzad, Faisal ; Muhammad Iqbal, Zeeshan ; Rajab, Muhammad</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c451t-50475b9dceb9280ad7ab4f69d0323b292e06954ee5e869a83994774071d2a7953</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Acidity</topic><topic>Aroma</topic><topic>Buffalo milk</topic><topic>Cow's milk</topic><topic>fermented laban milk</topic><topic>Fermented milk products</topic><topic>microbiological fat</topic><topic>Milk</topic><topic>Physiochemical</topic><topic>Sensory evaluation</topic><topic>Sensory properties</topic><topic>Viscosity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Junaid, Muhammad</creatorcontrib><creatorcontrib>Inayat, Saima</creatorcontrib><creatorcontrib>Gulzar, Nabila</creatorcontrib><creatorcontrib>Khalique, Anjum</creatorcontrib><creatorcontrib>Younas, Umair</creatorcontrib><creatorcontrib>Shahzad, Faisal</creatorcontrib><creatorcontrib>Muhammad Iqbal, Zeeshan</creatorcontrib><creatorcontrib>Rajab, Muhammad</creatorcontrib><collection>Taylor & Francis Open Access</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Animal Behavior Abstracts</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>Research Library</collection><collection>Research Library (Corporate)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>ProQuest Central Basic</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>Journal of Applied Animal Research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Junaid, Muhammad</au><au>Inayat, Saima</au><au>Gulzar, Nabila</au><au>Khalique, Anjum</au><au>Younas, Umair</au><au>Shahzad, Faisal</au><au>Muhammad Iqbal, Zeeshan</au><au>Rajab, Muhammad</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of different fat levels on physicochemical, sensory and microbiological attributes of fermented laban milk</atitle><jtitle>Journal of Applied Animal Research</jtitle><date>2021-01-01</date><risdate>2021</risdate><volume>49</volume><issue>1</issue><spage>523</spage><epage>529</epage><pages>523-529</pages><issn>0971-2119</issn><eissn>0974-1844</eissn><abstract>The present study analyses the effect of storage time and varying fat levels in fermented laban milk samples obtained from different sources through physicochemical, sensory and microbiological attributes. The milk samples were divided into three groups (T1 = Buffalo Milk, T2 = Cow Milk, T3 = Mixed Milk) with replication. Viscosity, acidity and syneresis of all three laban milk samples increased, whereas pH decreased significantly (P ≤ .05) across storage days. The viscosity, protein and total solids (TS) were significantly (P ≤ .05) decreased in all Laban milk samples with a 3.5% fat level compared to a 1.5% fat level at the 21st day of the storage period. The colour and appearance scores were unaffected for the T1 group but decreased with increased fat levels for T2 and T3 groups. The Total Plate Count tended to decrease with a 3.5% fat level in all three laban milk samples. However, days of storage had a non-significant effect. Buffalo laban milk seems best in terms of viscosity, protein, TS, taste and aroma. Furthermore, these attributes are affected by days of storage and fat level. The fermented laban prepared from mixed milk (T3) showed results at par with that from buffalo milk. Hence, considering the economical aspect, mixed milk laban at a fat level of 3.5% is highly recommended.</abstract><cop>Abingdon</cop><pub>Taylor & Francis</pub><doi>10.1080/09712119.2021.2011297</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of Applied Animal Research, 2021-01, Vol.49 (1), p.523-529 |
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| source | Taylor & Francis Open Access; DOAJ Directory of Open Access Journals; EZB-FREE-00999 freely available EZB journals |
| subjects | Acidity Aroma Buffalo milk Cow's milk fermented laban milk Fermented milk products microbiological fat Milk Physiochemical Sensory evaluation Sensory properties Viscosity |
| title | Effect of different fat levels on physicochemical, sensory and microbiological attributes of fermented laban milk |
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