Abstract:
This study was conducted to evaluate the effect of fermentation time (24, 48 and 72 h),
blending ratio (0, 5, 10 and 15%) of honey blended with milk and storage time ( 1, 7 and
14 days at 4°C) on physicochemical properties, microbiological qualities and consumer
acceptance of honey flavored Ethiopian curd. Proximate composition, physioc-chemical
properties and consumer acceptance of curd samples were determined by using SAS.
Addition of honey decreased the curd moisture, crude protein, crude fat and
ash,valuesfrom84.42 to 77.02%, 3.60 to 3.29%, 3.69 to 3.27%, 0.78 to 0.60%,and
increased total carbohydrate and gross energy from 7.49 to15.81% and 77.68
to105.88Kcal respectivelyin blending ratios from 0 to 15%.With respect to fermentation
time, moisture, crude protein, crude fat, and ash, contents were decreased from82.96
to77.78%, 3.60 to3.27%, 3.60 to3.27% and 0.72 to0.58% respectively.However, total
carbohydrate and gross energy were increased from 9.12 to 15.09% and 83.30 to
102.90Kcalrespectively as fermentation time increased from 24 to 72h. Coliform count for
all curd samples were ˂10cfu/mL throughout the storage time. Yeast and mold count
increased with storage time and decreased with increase in percentage of honey; it ranged
from 1.66 to7.00cfu/mL for storage days of 1 to 14. Curd samples with honey blend had
higher lactic acid bacteria count ranging from 5.00 to 9.23cfu/mL for samples with0
to15% levels of honey blend and it increased until day 7 of storage time, and then
gradually decreased thereafter. The pH of curd was decreased as percentage of honey and
storage day increased; but the reverse is true for titratable acidity (TA). The syneresis of
the curd samples decreased as the percentage of honey and of storage time increased. The
total soluble solids (TSS) of the curd samples increased as honey percentage increased,
however decreased as storage time increased. Moreover, color, flavor, taste, texture and
overall acceptability of the curd were significantly improved. Therefore, the present study
proved that honey will improve the nutritional and functional properties of the curd.
