Physiochemical properties and sensory evaluation of mish "A traditional fermented dairy product" processed from different whey levels

Abstract

The current study looked at the chemical composition and sensory evaluation of Mish manufactured by different whey levels during storage. Samples o  Mish were manufactured (day one) from five different levels of whey (A, B, C, D, and E), transported to the laboratory in an ice box, and stored at 7^o C for 14 days. Samples were analyzed for total solids, moisture, ash, crude protein, fat, pH, acidity, and sensory evaluation (texture, flavor, color, and taste) at 1, 7, and 14 days. Fat, protein, total solids, ash, acidity, and pH were all higher in A and E, except for moisture, which was higher in E and lower in A. Except for total solids, moisture, fat, protein, ash content, and pH declined to a minimum at day 14, whereas acidity increased to a maximum at day 14. Toward the end of storage, the fat content in E declined little while increasing in A. Protein content decreased in E towards the end and climbed in A. At the conclusion of storage, total solids and ash concentrations fell somewhat in all treatments, while acidity increased in all treatments. The sensory evaluation results showed that the first treatment (A) was improved on all treatments. At the same time, during the storage periods, the production on day one was a preference, then after seven days, then after 14 days