The manufacture of set-type natural yoghurt containing different oils — 1. Compositional quality, microbiological evaluation and sensory properties

Abstract

Yoghurts rich in poly- and mono-unsaturated fatty acids were manufactured from reconstituted skimmed milk powder using vegetable oils (olive, groundnut, sunflower or maize) to replace the milk fat. They were compared with a yoghurt containing anhydrous milk fat [AMF, 1.5% (ww)]. The vegetable oil-based yoghurts [at a 1.5% (ww) level of addition] were different from the control yoghurt containing AMF. The microbiological quality of all the yoghurts was excellent, and the yoghurt starter organisms were in abundance. The sensory panel identified significant differences (P < 0.05) between products containing AMF and vegetable oils in terms of whey separation and some flavour and aroma attributes (acidic, oxidised, unclean and after-taste). Copyright