PHYSICO – CHEMICAL AND ORGANOLEPTIC PROPERTIES OF YOGHURT MANUFACTURED WITH COWMILK AND GOAT MILK
Journal Title: Academic Research International - Year 2013, Vol 4, Issue 4
Abstract
The proximate composition, microbilogical and sensory properties of yoghurt produced from cow milk and goat milk blend was investigated.Proximate composition of yoghurt samples with goat milk(100%.75%,50%,and 25%) substitution blend with cow milk revealed that goat milk yoghurt samples (100%) had the highest protein content (4.2%),Fat content(4.27%) and caproic(C6),caprylic(C8,), Capric(C10) and total solids(16.22%). 25% goat milk sample had the least protein content(3.75%),while 50% and 75% goat milk yoghurt samples had (3.49% and 3.29%) respectively.However,there were low carbohydrate content with 100% goat milk yoghurt samples(7.20%) and moisture content(83.78%) than the 25% goat milk yoghurt with 9.20% carbohydrate,85.14% moisture content 14.86% total solids respectively. Three (3) days microbiological analysis showed 6.67%logCfu/g in25% sample and 8.63logCfu/g in 100% sample of bacteria colony count. Lactic acid bacteria count was also determined and average result showed 6.89 and 6.62 for 25% and100% goat milk yoghurt samples respectively. All the yoghurt samples showed zero result for coli form count. However, yeast and mould count results ranged from 2.59logCfu/g and 2.75Cfu/g for 25% and 100% yoghurt samples respectively. Sensory result of 100% goat milk samples was rated highest for taste and 25% goat milk samples was rated least(p<0.05).50% and 25% samples showed no significant difference(p<0.05) while 25% goat milk samples was significantly rated poor(p<0.05).All Samples showed no significant difference(p>0.05) for mouth feel and colour of yoghurt samples. Generally, goat milk yoghurt samples (100%),(75%),(50%) were mostly significantly preferred to 25% goat milk yoghurt sample at (p>0.05).
Authors and Affiliations
F. N. Ehirim, E. N. Onyeneke
Keywords
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