Nutrient content, sensory quality and consumer acceptability of lactose-free buffalo's milk produced by either commercial lactase treatment or inoculation with Aspergillus oryzae

Date

12-2012

Degree

Bachelor of Science in Agriculture

Major Course

Major in Animal Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Maria Cynthia R. Oliveros

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

Abstract: The study was done to assess the potential of Aspergillus oryzae in the production of lactose-free buffalo?s milk. Three separate experiments were conducted. Study 1 determined the lactose reduction rate in buffalo?s milk treated with commercial lactase or with A. oryzae. The nutrient content and sensory quality of lactose-free buffalo?s milk were determined in Study 2. The three experimental treatments used were whole buffalo?s milk (T1-control), buffalo?s milk treated with commercial lactase (T2) and buffalo?s milk inoculated with 1.12 x 107 spores of A. oryzae (T3). In Study 3, the consumer acceptability of lactose-free buffalo?s milk inoculated with A. oryzae was compared with the whole buffalo?s milk and lactose-free cow?s milk The data on nutrient content were subjected to the analysis of variance (ANOVA) in a Completely Randomized Design (CRD) while the sensory quality data were subjected to ANOVA in a Randomized Complete Block Design (RCBD) with sensory panel as the blocking factor. The Bonferroni (Dunn) t-test was used to compare significant means. The data on consumer acceptability were analyzed using the chi-square test and pairwise comparison. Lactose-free buffalo?s milk produced through commercial lactase treatment had an average of 0.48% lactose corresponding to 90% lactose content reduction. A. oryzae reduced the lactose content of buffalo?s milk by 100% after 4 hr incubation at 27 °C. The lactose content differed significantly among treatments (T1, T2, T3). There were no significant differences in moisture, fat, protein and calorie contents. Commercial lactase treatment resulted in a significant negative effect on the after-taste and general acceptability of the lactose-free milk. Sensory quality of whole and lactose-free buffalo?s produced by A. oryzae did not differ significantly. Regardless of age, sex, occupation, milk drinking habit and type of milk consumed, lactose-free buffalo?s milk inoculated with A. oryzae had significantly lower consumer acceptability compared to lactose-free cow?s milk and whole buffalo?s milk. The results showed that A. oryzae has potential in the production of lactose-free buffalo?s milk. However, refinement in technology is needed to enhance its sensory quality. Another technology for purification of lactase produced by A. oryzae must also be developed for commercial production of lactose-free buffalo?s milk.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2012 A3 /R67

Document Type

Thesis

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