Preliminary communication
Acceptability of yoghurt and probiotic yoghurt from goat’s milk
Rajka Božanić
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Ljubica Tratnik
Mirjana Parat
Abstract
From goat’s milk with 2% of inoculum of yoghurt culture DVS-YC 180 (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), and mixed ABT 4 culture (Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium spp) firm fermented beverages were produced. The influence of whey protein concentrate and milk powder addition, at the concentration of 2 %, on fermentation and samples acceptability was investigated. Whey protein concentrate and milk powder addition improved the consistency and sensory characteristic of the products. Probiotics yoghurt had slightly higher sensory properties. After hedonic scale evaluation the control yoghurt samples and control probiotic yoghurt samples were not acceptable. Analysis of variance showed significant differences between investigated yoghurt and probiotic yoghurt, and Duncan test showed that yoghurt and probiotic yoghurt samples with additives were significantly different from others, i.e., they proved to be better then control samples.
Keywords
goat’s milk; yoghurt; probiotic yoghurt; acceptability
Hrčak ID:
1915
URI
Publication date:
19.10.2001.
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