Physicochemical properties, colour characteristics, and sensory evaluation of full-cream cow-coconut milk yoghurts

摘要

Yoghurt is a popular fermented milk product, and milk, like other animalprotein sources, is scarce and expensive. This study was therefore designed toexplore the potentials of coconut milk and cow milk prepared from full creampowdered milk in the production of yoghurts and to determine thephysicochemical, colour, and sensory properties of the yoghurts. Yoghurtswere produced from milk blends obtained by mixing full-cream cow milkprepared from powdered milk and coconut milk in five different ratios (90:10,80:20, 70:30, 60:40, and 50:50), based on a completely randomized design,with 100% full-cream cow milk yoghurt as the control. The physicochemical,colour, and sensory properties of the yoghurts were evaluated. Significantdifferences (p0.05) existed among the physicochemical properties and colourcharacteristics of the yoghurts. However, all the evaluated sensory parametersof the yoghurts were not significantly different from one another. Acceptableyoghurts that were highly comparable to the control (100% full-cream milkyoghurt) were produced from full-cream cow milk and coconut milk at theratios of 90:10 and 70:30. This study demonstrated that delicious andacceptable yoghurts could be prepared from full-cream powdered milk andcoconut milk, which could be particularly advantageous to people that aremoderately lactose intolerant and those in resource poor settings.