Citation
Shori AmalBakar, . and Baba Ahmad Salihin, . (2011) Viability of lactic acid bacteria and sensory evaluation in Cinnamomum verum and Allium sativum-bio-yogurts made from camel-and cow-milk. [Proceedings Paper]
Abstract
The present study investigates the effect of herbal water extract prepared from Allium sativumand Cinnamomum verum on the viability of lactic acid bacteria Lactobacillus spp. and Streptococcus thermophilus in cow-and camel-milk yogurts during 21 day refrigerated storage. The organoleptic properties of fresh-yogurts were evaluated. Lactobacillus spp. count for fresh cow-milk yogurts 0 day in both presence and absence of C. verum and A. sativumranged from 1.4 x106 to 2.1 x106cfu/mL respectively. These values did not change significantly throughout the 21 days of refrigerated storage. Lactobacillus spp. count in fresh plain camel milk-yogurt was 13.2 x106 cfu/mL whereas fresh C. verum-and A. sativum-camel milk-yogurts had higher Lactobacillus spp. counts 19.2x106 and 26.9x106 cfu/mL respectively; p0.05. However refrigerated storage resulted in linear decrease in plain C. verum-and A. sativum-camel milk yogurts to 1.3 x106 4.3 x106 and 1.7x106 cfu/mL by day 21 respectively. Furthermore S. thermophilus counts in fresh cow-and camel-milk yogurts in either absence or presence of C. verum or A. sativum ranged from 2.4 to 3.6 x108 cfu/mL and these values increased by day 14 of storage. In organoleptic properties of yogurts no differences were observed in sourness bitterness and overall preference scores between the two groups of yogurts. Additionally plain-cow milkyogurt had higher aroma score compare to plain-camel milk-yogurt 6.11.8 and 5.41.4 respectively. However the presence of A. sativum in cow milk-yogurt reduced the aroma score to 2.30.7 p0.05 compared to camel milk-yogurt 5.51.0. Conclusively Lactobacillus spp. counts in camel milk-yogurt was improved with the presence of both C. verum and A. sativum. Besides slight effects was observed on the organoleptic properties of yogurts in the presence of herbs used in this study.
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Abstract
The present study investigates the effect of herbal water extract prepared from Allium sativumand Cinnamomum verum on the viability of lactic acid bacteria Lactobacillus spp. and Streptococcus thermophilus in cow-and camel-milk yogurts during 21 day refrigerated storage. The organoleptic properties of fresh-yogurts were evaluated. Lactobacillus spp. count for fresh cow-milk yogurts 0 day in both presence and absence of C. verum and A. sativumranged from 1.4 x106 to 2.1 x106cfu/mL respectively. These values did not change significantly throughout the 21 days of refrigerated storage. Lactobacillus spp. count in fresh plain camel milk-yogurt was 13.2 x106 cfu/mL whereas fresh C. verum-and A. sativum-camel milk-yogurts had higher Lactobacillus spp. counts 19.2x106 and 26.9x106 cfu/mL respectively; p0.05. However refrigerated storage resulted in linear decrease in plain C. verum-and A. sativum-camel milk yogurts to 1.3 x106 4.3 x106 and 1.7x106 cfu/mL by day 21 respectively. Furthermore S. thermophilus counts in fresh cow-and camel-milk yogurts in either absence or presence of C. verum or A. sativum ranged from 2.4 to 3.6 x108 cfu/mL and these values increased by day 14 of storage. In organoleptic properties of yogurts no differences were observed in sourness bitterness and overall preference scores between the two groups of yogurts. Additionally plain-cow milkyogurt had higher aroma score compare to plain-camel milk-yogurt 6.11.8 and 5.41.4 respectively. However the presence of A. sativum in cow milk-yogurt reduced the aroma score to 2.30.7 p0.05 compared to camel milk-yogurt 5.51.0. Conclusively Lactobacillus spp. counts in camel milk-yogurt was improved with the presence of both C. verum and A. sativum. Besides slight effects was observed on the organoleptic properties of yogurts in the presence of herbs used in this study.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. QR22 M3I61 2011 vol: 1 Call Number. |
| AGROVOC Term: | Lactic acid bacteria |
| AGROVOC Term: | Viability |
| AGROVOC Term: | Sensory evaluation |
| AGROVOC Term: | Cinnamomum verum |
| AGROVOC Term: | Allium sativum |
| AGROVOC Term: | Herbs herbaceous plants |
| AGROVOC Term: | Yoghurt |
| AGROVOC Term: | Milk products |
| AGROVOC Term: | Camel milk |
| AGROVOC Term: | Cow milk |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 05:15 |
| URI: | http://webagris.upm.edu.my/id/eprint/13059 |
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