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The development of a goat's milk yogurt
Author(s) -
Posecion Norberto C,
Crowe Nancy L,
Robinson A Robin,
Asiedu Samuel K
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2190
Subject(s) - food science , titratable acid , organoleptic , carrageenan , chemistry , pectin , mathematics
This study sought to establish conditions suitable for a small‐scale yogurt process using goat's milk and to examine the physicochemical properties (pH, titratable acidity, solids‐not‐fat (SNF), viscosity, texture) and organoleptic acceptability (preference by Filipino panellists) of the resultant product. Goat's milk was concentrated by heating (80 °C, 1 h), which resulted in an increase in SNF from 85 to 110 g kg −1 . To further improve the curd of goat's milk yogurt, two hydrocolloids were used: carrageenan (1.5 and 3 g l −1 ) and pectin (50 g l −1 ). The addition of dehydrated pineapple and banana cubes (50 and 100 g l −1 ) in a sundae‐style formulation increased the SNF by an additional 2.5% and produced a curd that was firmer than the control, plain set yogurt. The use of carrageenan appeared to be a convenient way of controlling product viscosity. In terms of product preference and firmness the fruit‐flavoured sundae‐style yogurts were ranked higher by sensory panellists. Copyright © 2005 Society of Chemical Industry