Influence of composition and additives on properties of set-type yoghurt from goat milk

Abstract

Composition of thirty samples of goat milk from indigenous, Saanen and Saanen-cross breeds was studied in relation to physical properties of set-type yoghurt. Penetration force and viscosity of yoghurt were correlated best with Ca, fat and total solids contents. Milk from indigenous breeds had the richest composition, and yoghurt prepared from it gave the highest Instron penetration force and viscosity, compared with that from Saanen and cross breeds. From the organoleptic point of view, yoghurt prepared from Saanen goat milk was least preferred, while yoghurt from indigenous breeds approached, in preference, commercial brands of yoghurt from cow milk. Physical characteristics of yoghurt were improved by increasing solids-non-fat contents and by adding commercially available milk proteins (from cow milk). On the other hand, by increasing fat content and adding CaCl 2, the physical characteristics of yoghurt were not improved in spite of strong relationships that were found for fat and Ca contents of goat milk with penetration force and viscosity of yoghurt.