Effect of a Laser Beam on Yogurt Quality from Sheep, Goat and Camel MilkDuring Cold Storage Periods
Abstract
The study was conducted to evaluate yogurt quality of sheep, goat and camel milk samples in selected dairy plant of Egypt using Laser technique during cold storage period. Various properties included (acidity, pH, viscosity, synersis, and water holding capacity), (texture, flavor, appearance and total score), and (fat, protein, ash, Lactose, and total solids percentages)were analyzed and compared. The improvement was done by laser technique with wavelength 632.8 nm. The conclusive can be summarized in the following points:
- There is lightly increase effect in physiochemical and rheological characteristics of yogurts (acidity, pH, viscosity, synersis, and water holding capacity) for storage time for sheep yogurt, goat yogurt, and camel yogurt. Meanwhile, constituents of yogurt samples with laser exposure have improvement of yogurt constituents’ quality (acidity, pH, viscosity, synersis, and water holding capacity) for storage time for sheep yogurt, goat yogurt, and camel yogurt
- There is lightly increase effect in organoleptic characteristics of yogurts (texture, flavor, appearance and total score) for storage time for sheep yogurt, goat yogurt, and camel yogurt. Meanwhile, constituents of yogurt samples with laser exposure have improvement of yogurt constituents’ quality (texture, flavor, appearance and total score) for storage time for sheep yogurt, goat yogurt, and camel yogurt
- There is low effect by laser exposure on yogurt constituents such as fat, protein, ash, Lactose, and total solids percentages for sheep yogurt, goat yogurt, and camel yogurt, which were increased by lightly percentage in each constituent.
-Laser technique applied are available, fast, and easy used to improve yogurt quality.
