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Effects of processing conditions on the quality of kindirmo made from whole cow milk and cow–soymilk mixtures - II

Author: 
E. C. Igwe, P.C. Ojimelukwe and G.I. Onwuka
Subject Area: 
Life Sciences
Abstract: 

Three production batches (eight treatments in each batch) of kindirmo were carried out in this research to study the effects of fermentation times (5h, 12h and 24h), milk type (whole cow milk and cow–soymilk mixture), starter culture type (kindirmo and DVI – Direct Vat Inoculum) and volume of inoculum (2% and 3%) on pH, titrable acidity and organoleptic acceptability of kindirmo from whole cow milk and cow–soymilk mixtures. The research design was a 2*2*2*3 with milk type being the main factor while the sub-factors were respectively starter culture type, inoculum volume and fermentation time. Titrable acidity, pH and seven-point sensory evaluation Hedonic test for taste, colour, sweetness, texture, mouth-feel and general acceptability were the analyses carried out on the 24 kindirmo treatments. Ranking test was also conducted on the different kindirmo treatments in each production batch. SPSS (Statistical Package for Social Sciences) was used to analyze the means, analyses of variance (ANOVA) and Duncan Multiple Range Tests (DMRT). Results showed pH to be 3.60 – 6.40 while titrable acidity was 0.030 – 0.237 each indicating levels of fermentation. Sensory score ranges were 2.7 of SD2%-5h to 64 of CD3%-24h for flavour, 4.0 – 6.8 of SD2%-24h for colour, 2.9 of SD2%-5h and SK3%-12h to 6.1 of CD3%-5h of taste and for sweetness we have 2.9 of SK3%–12h to 6.1 of CD3%-5h. Texture ranged from 3.0 of SK2%–12h to 6.3 of SD2%-24h and SD3%-24h, mouth-feel from 2.6 of SD2%–5h to 6.3 of SD2%-24h and SD3%-24h, general acceptability from 2.5 of SK3%–5h to 6.4 of CD2%-24h while ranking range from 3.1 of SK2%-24h, SK3%-24h and CK2%-24h to 7.2 CK3%-5h. ANOVA on the entire 24 kindirmo treatments i.e. for all the three batches showed that percentage inoculum volume, starter culture and milk types and fermentation times have significant effects on the titrable acidity, pH and all the sensory attributes of kindirmo (P ≤ 0.05). However, separate ANOVA for each production batch exclusively for each of these factors, showed that significant differences (P ≤ 0.05) occurred among the kindirmo for all the productions (batches). Finally as in the first research of “effects of processing conditions on the quality of kindirmo made from whole cow milk and cow–soymilk mixtures – I”, it was also observed in this second research of “effects of processing conditions on the quality of kindirmo made from whole cow milk and cow–soymilk mixtures – II” that the most acceptable kindirmo treatments were from all treatment factors. They were inoculum volume ratios (2% and 3%), starter culture type (DVI & Kindirmo) and milk type (whole cow milk & cow-soymilk composite) and fermentation times (5h, 12h and 24h). Finally we also conclude that the 2% and 3% inoculum to milk volume ratios used were all acceptable. Also 20% cow milk substitution with soymilk was equally acceptable to the kindirmo consumers.

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