Goat milk yoghurt

The objective of the study was to evaluate the effect of milk added to goat’s milk on physicochemical properties and sensory attributes of yoghurt.

8p chauchaungayxua12 09-07-2021 12 1   Download

The effects of frozen storage of goat’s milk on the physicochemical, physical properties, and sensory attributes of goat’s milk yoghurts were evaluated. Four yoghurts were made from goat’s milk stored at 4℃ overnight, and at -6, -20, or -35℃ for 1 month. Goat’s milk yoghurts were stored at 6℃ for 21 days. Protein and lipid contents in all the yoghurts were insignificantly different, however, the total solids content, including the added sugar in the yoghurts made from frozen goat’s milk, significantly increased in comparison with that in the yoghurt made from chilling goat’s milk.

8p chauchaungayxua12 09-07-2021 10 1   Download

Changes in microbial activity was studied during ambient storage of sheep milk yoghurt. The starter cultures were one pure stain of Yoghurt YH-3 and another mixed culture of Steptococcus salivarious var. thermophilus-YH-S + Lactobacillus delbrueckii var. bulgaricus (1:1). The rate of inoculum in the preparation of sheep milk yoghurt was 3% in both the types of preparation. The acid production increase with the period of storage for both the types of preparation.

4p cothumenhmong9 04-01-2021 10 1   Download

When I was invited by InTech Open Access Publisher, to author/edit the books on Milk Production, I immediately realized both the importance of such books that are concerned with milk production. The difficulty of assembling such books rests on the fact that lactation is a complex process and the vast amount of research, fundamental and applied has been carried out. Milk production is not concerned only with the cow. The sense of milk production is concerned worldwide with the milk of cows, sheep, goats and buffaloes.

377p xunu1311 02-11-2012 82 13   Download