Functional set-type yoghurt manufactured from low-and full-fat goat's milk was studied. Optimal curd tension, whey syneresis, microbiological quality and sensory evaluation were achieved by supplementation of low-and full-fat goat's milk with buffalo's milk (1:1) and some type of stabilizers. Sodium caseinate (1 or 1.5%) came at the first; followed by particulate whey protein concentrated (0.25 or 0.5 %) and then Lacta (0.3 or 0.5 %) for full-and low-fat, respectively. Sodium casienate increased curd tension and lactic acid bacterial count, reduced whey syneresis and coagulation time because it had a higher protein contents which can serve as a source of peptides and amino acids led to an increase in viable counts of lactic acid bacteria. Reduced fat of goat's milk, heat treatment of yoghurt milk and the addition of stabilizers masked the characteristic taste of goat's milk and improve the appearance, taste aroma, texture and overall acceptance of yoghurt. |
