Sensorial evaluation of yoghurt produced from cow, sheep and goat milk

摘要

In order to identify sensorial properties of yoghurts, we prepared experimentally yoghurts from cow, sheep and goat milk at keeping common technological procedures. On the basis of reached results, yoghurt made of sheep milk was evaluated as the one of the highest quality, followed by yoghurt made of cow milk with the one made of goat milk in the last place.