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In order to determine the optimum dosage of starter culture for yoghurt produced from zebu milk, fresh milk was inoculated with 5, 10, 15, 20, and 25g/L of freeze-dried starter culture. Proximate composition, gel formation, pH, sensory properties and acceptance of yoghurts inoculated with different dosage of starter culture were evaluated after 2, 4, 6, 8 and 10 h of incubation. Total solids, protein and carbohydrate content of yoghurts increased significantly (p 20>15>10>5 g/L. Increasing dosage of starter culture improved physicochemical properties of yoghurt and shortened time of gel formation.

Dosage of starter culture influences gel formation and physico-chemical properties of yoghurt made from zebu milk