Studies on OrganolepticQuality of Fruit Yoghurt Prepared From Different Levels of Goat Milk and Apple Pulp.

摘要

ABSTRACT Yoghurt is a snow white, custard like fermented milk product, obtained through the controlled lactic acid fermentation of milk by Lactobacillus bulgaricus and Streptococcus thermophiles. A study was undertaken by using different levels of Goat milk and Apple pulp i.e. T1 (90:10), T2 (85:15), T3 (80:20) respectively. Experimental fruit yoghurt mix was standardized to 4.0% fat, 11.5% solids not fat, 10% sugar and 2% culture adjusted to 25.2% total solids. Yoghurt samples for different tr.