The impact of some nutritional facts and physico-chemical indices on the goat's milk yogurt texture

Abstract

The problem imposed by this research is to identify the impact of some physico-chemical indices on the formation of the texture of goat milk yogurt resulting from the fact that it forms a weaker lactic gel compared to cow milk yogurt. In this paper, goat milk yogurt and cow milk yogurt are analyzed, both samples being made by the classic thermostat method.