Effect of milk source and stabilizers on the compositional and sensorial quality of yoghurt

摘要

The study was carried out to evaluate the effect of milk source and stabilizers on the compositional and sensorial quality of yoghurt. The buffalo and cow milk was used as milk source, gelatin and pectin used at a concentration of 0.2% as stabilizer to prepare the yoghurt. Results showed that the fat, protein content, titratable acidity and Total solids of buffalo milk yoghurt was higher 6.70%, 4.46%, 0.88% and 16.50% respectively, than the cow milk yoghurt 5.90%, 4.43%, 0.73 % and 14.00%. Non-significant (P>0.05) different were found in both types of yoghurt with the addition of pectin and gelatin. While total solids content was significantly (P<0.05) increased in buffalo milk yoghurt with pectin 17.43% and gelatin 16.83%. Whereas, pH of yoghurt with addition of pectin and gelatin was 4.60 and 4.58, respectively, as compared to the cow milk yoghurt showed 4.85 and 4.59. Further, it was found that the syneresis in control cow milk yoghurt was higher (6.76 ml/2h) than control buffalo milk yoghurt (5.32 ml/2h). Sensory analysis showed that buffalo milk yoghurt with gelatin ranked higher in score for body/texture,flavor and overall acceptability. The study concluded that better quality yoghurt can be prepared from buffalo milk with the addition of 0.2% gelatin as stabilizer.