Physico-chemical, Sensory and Microbiological Characteristics of Strawberry Flavored Milk under Refrigerated Storage

DOI: 10.18805/ajdfr.DR-187    | Article Id: DR-187 | Page : 82-87
Citation :- Physico-chemical, Sensory and Microbiological Characteristics of Strawberry Flavored Milk under Refrigerated Storage.Asian Journal Of Dairy and Food Research.2021.(40):82-87
Md. Sarwar Hossin, Shangkor Debnath, Md. Nur Alam, Md. Saiful Islam, Md. Kajal Miah, Md. Shahorab Hossin Mollah, Abu Saeid saeidfpp.hstu@gmail.com
Address : Department of Food Engineering, NPI University of Bangladesh, Manikganj, Bangladesh.
Submitted Date : 23-07-2020
Accepted Date : 11-01-2021

Abstract

Background: In this study, physico-chemical, sensory and microbial characteristics of three formulated strawberry flavored milk samples were investigated under 14 days of storage at refrigeration (4oC) temperature.
Methods: pH, acidity, specific gravity, TSS, fat, protein, sensory attributes and microbial quality were investigated.
Result: Physicochemical properties varied from pH (5.47 to 6.37), acidity (0.15 to 0.19%), TSS (15 to 16oBrix), specific gravity (1.05 to 1.063), fat (1.87 to 2.07%) and protein (3.33 to 3.40%) under the storage conditions. The results of sensory parameters ranged color (3.27 to 7.93), flavor (3.27 to 7.93), taste (3.40 to 7.73) and overall acceptability (3.13 to 8.0). The total plate count (TPC) in strawberry flavored milk ranged from 3.67×103 to 24.67×10cfu/ml. Sample 3 almost retained the highest values considering pH, acidity, specific gravity, fat and protein with few exceptions as compare to sample 1 and sample 2 which were not significantly different (p≤0.05). Sample 2 obtained the highest score for color, flavor, taste and overall acceptability which was significantly different (p≤0.05) from other sample 1 and sample 3. Although the TPC value lowest found in sample 1 but there was no significant different (p≤0.05) with sample 2 and sample 3. Overall, sample 2 had more reliable results till the 7 days of refrigeration storage, followed by sample 3 and sample 1.

Keywords

Acidity Fat Protein Strawberry flavored milk Total plate count

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