+44-7897-074717Doe Yao AkumeyâAfizie*, Eric Owusu Mensah
Milk is a valuable yet perishable food commodity. The effect of different freezing duration (24, 48, 72, and 96 hours) on the physicochemical characteristics and microbiological quality of milk and yoghurt was examined in this study. Extending the freezing durations of milk resulted in a significant decrease in the number of aerobic plates, indicating its efficacy in microbial control. Likewise, the pH, fat content, and protein content of the milk decreased, possibly because of destabilized fat globules and residual enzymatic activity. Contrary, the yoghurt quality was barely affected. While acidity decreased slightly, pH, fat and protein contents of the yoghurt remained basically the same during the freezing treatment. These findings suggest that freezing offers a viable option for short-term preservation of cow milk to control microbial growth while maintaining the quality of resultant yoghurt. Further research is recommended to explore the effects of longer freezing times as opposed to cost on fresh milk preservation and quality of yoghurt.
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