Compositional and textural properties of goat’s milk cheese prepared using dahi (yogurt) as the starter culture

Composição e propriedades de textura de queijo de leite de cabra preparado usando dahi (iogurte) como starter

Abstract

This study aimed to develop goat’s milk cheese to conserve the major milk constituents. Household dahi (yoghurt) is an inexpensive source of starter cultures that contains several types of microorganism of which most are thermophilic in nature and can be used in the production of goat’s milk cheese. Different concentrations of dahi (0.5%, 1.0%, 1.5%, 2.0% and 2.5%) were used to prepare the cheeses following the standard procedure for cheese manufacturing. The cheeses were analysed for their physicochemical, textural and organoleptic parameters. The highest yield was recorded for T_1.0% (17.33%) and the lowest for T_2.5% (15.58%). Significant (p < 0.05) differences were found for the pH, acidity and moisture content of the different goat’s milk cheese samples. The moisture content was highest in T_0.5% (59.30) and lowest in T_2.5% (52.20). The texture profile was significant (p < 0.05) for firmness, adhesiveness, gumminess and chewiness between the treatments. The sensory scores indicated that T_1.0% was preferred by the panellists, followed by T_1.5% and then the other treatments. It was concluded that goat’s milk cheese could be prepared with good quality characteristics using 1% dahi as the starter culture.

Keywords:
Cheese; Concentration; Inexpensive; Milk; Texture profile; Organoleptic