Development of Yoghurt from Combination of Goat and Cow Milk

ABSTRACT

This study describes the technology of yoghurt preparation from goat and cow milk in combination ratio of 1000, 7030, 5050, 3070 and 0100. The formulation of yoghurt includes the mixture of goat and cow milk, pectin LM-106AS and YM-115-L, prebiotic lactitol and Bifidobacterium and Lactobacillus ferments. Goat milk is a rich source of vitamin A, containing up to 42.3% more than that of cow's milk. Vitamins of B group were not significantly different. In comparison to cow's milk, goat milk had more vitamin C and E. Combination of goat and cow milk improved the sensory parameters of taste, color and flavor.  The yoghurt prepared from the mixture of goat and cow milk in proportion of 3070 contains 2.8% protein, 4.0% fat and 14.2% carbohydrate; satisfies the sensory properties and meet the requirements of standard specification for yoghurts.