16. Improvement in fermentation process and curd quality of yoghurt made from antimicrobial drug added milk

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Abdul Samad Mangsi, Muhammad Ghiasuddin Shah, Aijaz Hussain Soomro, Asad Ali Khaskheli, Arab Khan Lund


This study was planned to note the influence of different antimicrobial drugs (gentamicin, oxytetracycline, penicillin G and sulphadimidine each at level of 150µgkg-1) on the fermentation during yoghurt making, and an approach was also applied to improve the curd quality of product by addition of gelatin. Study revealed noticeable effect of residues on the fermentation of milk. The milk sample added with antimicrobial drugs reached at required level of pH (4.70) up to 6hrs, while with addition of gelatin to antimicrobial drug added milk the desired level of pH achieved at 5hrs against control milk which acquired to this pH within 3hrs of time. In term of syneresis, the curd quality of yoghurt was markedly (P<0.05) affected by residues of gentamicin, followed by penicillin G, oxytetracycline and sulphadimidine. Significant (P<0.05) improvement in curd quality of yoghurt made from spiked milk was found with addition of gelatin. Concluded that the antimicrobial drugs had remarkable effect on fermentation process and curd quality of yoghurt as well but it could be improved in some extent by the addition of gelatin to residual contaminated milk.

Keywords: Antibiotic; Curd quality; Fermentation; Milk; Yoghurt


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