Abstract
The possibility of using the coconut in yoghurt production was evaluated. Four types of yoghurt were made from the mixture of cow milk and coconut milk using the different percentage. The preliminary results show that the final product is delicious, has pleasant coconut flavour. The titratable acidity of yoghurt ranged from 75° T (type D) to 95° T (Type A). The consistency/viscosity of the product has gone up with increase of the percentage of coconut in the mixture. The coagulation time of yoghurt is about 5 hours. After the organoleptic appreciation, the preference was given to different types of yoghurt. The Journal of Food Technology in Africa Volume 6 Number 1 (January-March 2001), pp. 11-12
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