Journal of Food Science and Technology

, Volume 55, Issue 5, pp 1648–1655 | Cite as

Effect of culture levels, ultrafiltered retentate addition, total solid levels and heat treatments on quality improvement of buffalo milk plain set yoghurt

  • Vijesh Yadav
  • Vijay Kumar Gupta
  • Ganga Sahay Meena
Original Article


Studied the effect of culture (2, 2.5 and 3%), ultrafiltered (UF) retentate addition (0, 11, 18%), total milk solids (13, 13.50, 14%) and heat treatments (80 and 85 °C/30 min) on the change in pH and titratable acidity (TA), sensory scores and rheological parameters of yoghurt. With 3% culture levels, the required TA (0.90% LA) was achieved in minimum 6 h incubation. With an increase in UF retentate addition, there was observed a highly significant decrease in overall acceptability, body and texture and colour and appearance scores, but there was highly significant increase in rheological parameters of yoghurt samples. Yoghurt made from even 13.75% total solids containing nil UF retentate was observed to be sufficiently firm by the sensory panel. Most of the sensory attributes of yoghurt made with 13.50% total solids were significantly better than yoghurt prepared with either 13 or 14% total solids. Standardised milk heated to 85 °C/30 min resulted in significantly better overall acceptability in yoghurt. Overall acceptability of optimised yoghurt was significantly better than a branded market sample. UF retentate addition adversely affected yoghurt quality, whereas optimization of culture levels, totals milk solids and others process parameters noticeably improved the quality of plain set yoghurt with a shelf life of 15 days at 4 °C.


Yoghurt Total milk solids Ultrafiltered retentate Heat treatment Sensory attributes Rheological parameters 

Supplementary material

13197_2018_3076_MOESM1_ESM.docx (1.1 mb)
Supplementary material 1 (DOCX 1139 kb)


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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Vijesh Yadav
    • 1
  • Vijay Kumar Gupta
    • 1
  • Ganga Sahay Meena
    • 1
  1. 1.Room No: 145, By-Products Lab, Dairy Technology DivisionICAR-National Dairy Research InstituteKarnalIndia

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