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PHYSICO – CHEMICAL AND ORGANOLEPTIC PROPERTIES OF YOGHURT MANUFACTURED WITH COW MILK AND GOAT MILK

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Author(s): F.N. Ehirim | E.N. Onyeneke

Journal: Academic Research International
ISSN 2223-9944

Volume: 4;
Issue: 4;
Start page: 245;
Date: 2013;
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Keywords: Physicochemical | Microbiological | Organoleptic properties | yoghurt | Goat milk | Cow milk.

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%) andmoisture 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 determinedand average result showed 6.89 and 6.62 for 25% and 100% 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
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