Original scientific paper
Sensory properties and acceptability of yoghurt and aromatized yoghurt from cow's and goat's milk
Rajka Božanić
orcid.org/0000-0002-3387-0315
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Ljubica Tratnik
Olivera Marić
Abstract
In this work the acceptability of plain and aromatized yoghurts from goat's and cow's milk was investigated. Yoghurt samples were prepared from long life goat's and cow's milks. Aromatized yoghurt samples were prepared with the addition of 5% sucrose and 0.3% of aroma (peach or pistachio) in milk before fermentation. Fermentation time of all samples was approximately 3 hours and 55 minutes. Produced yoghurt samples were cooled down and storaged in refrigerator. Goat's yoghurt coagulums were a slightly softer than cow's. During 1st, 3rd, 6th, and 9th day of storage acidity and viscosity were measured and sensory analysis was conducted. Goat's yoghurt samples (with and without aroma addition) were in average slightly sourer during storage, and the viscosity of these yoghurts was lower in comparison with cow's yoghurts of the same category. All goats'yoghurt samples had lower sensory scores in comparison to cow's, and aromatized samples had better scores than control. As the best sensory scores of all produced yoghurt samples were recorded after 3rd day of storage, the acceptability and desirability evaluation, using verbal hedonic scale, were conducted. Plain goat's yoghurt and goat's yoghurt aromatized with peach were not acceptable. Aromatized yoghurt from both types of milk had better desirability. Cow's and goat's yoghurts aromatized with pistachio had the best desirability (100.00% and 94.55%), while peach's aroma was less desirable (96.36% and 87.27%), respectively. Differences between plain cow's yoghurt and cow's yoghurt aromatized with pistachio were not statistical significant Goat's yoghurt aromatized with pistachio showed statistical significant difference from other goat's yoghurt samples
Keywords
goat's yoghurt; aromatized yoghurt; acceptability; viscosity
Hrčak ID:
93282
URI
Publication date:
4.9.2000.
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