Comparative physico-chemical, texturural, colour and sensory characteristics of yogurt prepared from indigenous Goat and Cow milk

Abstract

A study was conducted to compare the quality characteristics of yogurt of goat milk with cow milk. Yogurts of goat (GY) and Sahiwal (SY) and Hariana (HY) cow milk were prepared with 5.0% fat, 4.0% NCDC-144 (National Collection of Dairy Cultures) and 25% sugar. Moisture content was significantly P<0.05) higher in GY, whereas Brix values were significantly (P<0.05) higher in SY and HY. All textural characters (Firmness, consistency, cohesiveness and work of cohesiveness) were significantly (P<0.05) lower in GY than SY and HY. Lightness values were significantly (P<0.05) higher whereas yellowness values were significantly (P<0.05) lower in GY than SY and HY. Sensory characters (flavour, texture, sweetness and overall acceptability scores) were significantly (P<0.05) lower in GY than SY and HY. It was concluded that nutrient contents of yogurt of goat milk was similar to indigenous cow milk; however, overall acceptability of yogurt of goat milk was comparatively lower than indigenous cow milk.