Document Type : Research Paper
Authors
1 Animal Science
2 Animal Science Research Institute of Iran
Abstract
Goat's milk has a higher nutritional value and therapeutic benefits than cow's milk, but the goaty flavour and taste limits the acceptability of dairy products derived from goat's milk. In this research two types of yogurt prepared: Mahabadi goat's milk yogurt and yogurt made with mixture of Mahabadi goat's milk and Holstein cow's milk. The physicochemical characteristics (total solid, protein, fat, acidity, pH, synersis, water holding capacity and viscosity), microbial (enumeration of yeasts and moulds) and sensory evaluation of yogurt samples were investigated during 28 days storage at 4°C. The results showed that total solid, protein, pH and acidity of goat's milk yogurt and yogurt made of yogurt made from mixture of goat's and cow's milk were not significantly different, but fat was significantly (p < 0.05) higher in goat's milk yogurt . In terms of synersis, water holding capacity and viscosity, no significant differences were observed between goat's milk yogurt and yogurt made from mixture of goat's and cow's milk. None of the yogurt samples were contaminated with yeast and mould. Evaluation of scores of odor, flavour, taste and overall acceptability showed that yogurt samples made from mixture of goat's and cow's milk had significantly (p <0.05) higher scores than those of goat's milk yogurt and were preferred by sensory panelists. According to results of this research, the production of fermented products by combining goat's and cow's milk is an appropriate opportunity to cover its goaty flavour while maintaining its nutritional value and sensory characteristics accordance with consumer's preference.
Keywords
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