| Title |
Effect of culture levels, ultrafiltered retentate addition, total solid levels and heat treatments on quality improvement of buffalo milk plain set yoghurt
|
|---|---|
| Published in |
Journal of Food Science and Technology, February 2018
|
| DOI | 10.1007/s13197-018-3076-3 |
| Pubmed ID | |
| Authors |
Vijesh Yadav, Vijay Kumar Gupta, Ganga Sahay Meena |
| Abstract |
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. |
Mendeley readers
The data shown below were compiled from readership statistics for 21 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 21 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Researcher | 4 | 19% |
| Student > Master | 3 | 14% |
| Student > Postgraduate | 2 | 10% |
| Student > Bachelor | 1 | 5% |
| Unspecified | 1 | 5% |
| Other | 0 | 0% |
| Unknown | 10 | 48% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 3 | 14% |
| Veterinary Science and Veterinary Medicine | 2 | 10% |
| Engineering | 2 | 10% |
| Biochemistry, Genetics and Molecular Biology | 1 | 5% |
| Immunology and Microbiology | 1 | 5% |
| Other | 1 | 5% |
| Unknown | 11 | 52% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 17 April 2018.
All research outputs
#15,505,836
of 23,043,346 outputs
Outputs from Journal of Food Science and Technology
#639
of 1,452 outputs
Outputs of similar age
#211,536
of 331,236 outputs
Outputs of similar age from Journal of Food Science and Technology
#44
of 125 outputs
Altmetric has tracked 23,043,346 research outputs across all sources so far. This one is in the 22nd percentile – i.e., 22% of other outputs scored the same or lower than it.
So far Altmetric has tracked 1,452 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.4. This one is in the 39th percentile – i.e., 39% of its peers scored the same or lower than it.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 331,236 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 27th percentile – i.e., 27% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 125 others from the same source and published within six weeks on either side of this one. This one is in the 8th percentile – i.e., 8% of its contemporaries scored the same or lower than it.