The quality indices of yaghurt manufactured with cow milk and goat milk

Abstract

Goat milk is perfect as a food recommended for children's nutrition due to its well-balanced chemical composition, curative properties, fine curd formation and high digestibility. In this paper 5 samples of goat milk yoghurt, cow's milk and their mixture were developed. 100% goat milk yogurt has formed the finest, softer curd compared to samples with cow's milk without whey removal. All samples obtained high values of organoleptic indices, maximum values obtaining sample 2 and 4. Maximum viscosity values were obtained for sample 3 (mix of cow's milk and goat milk 50:50), minimum values for 100% milk sample goat. The physicochemical and microbiological indices determined fall within the limits specified in the yogurt specific normative documents.