engleski

Quality of Natural and Aromatized Yoghurt Samples from Cows and Goats Milk During Storage

In this work the influence of cows and goats milk with and without sugar and aroma addition of yoghurt quality during nine days of storage at +8 C, were investigated. Commercial long life cows and goats milk was used in the preparation of all yoghurt samples. Aromatized yoghurt samples were prepared with the addition of 5% commercial sucrose and 0.3% of aroma (peach or pistachio) in milk before fermentation. Fermentation of all samples was approximately 3 hours and 55 minutes. Goats yoghurt coagulums were a little softer, and the viscosity of these yoghurts was lower in comparison with viscosity of cows yoghurts in the same category. At lower share rates this difference was more noticeable. The viscosity of aromatized yoghurt samples was stronger in relation to the controls. Yoghurts acidity during storage grow equally in all samples. Goats yoghurt samples were a little sourer. The differences in sensory scores between yoghurt samples from cows and goats milk were not significant. The consistency of goats yoghurts was a little weaker than that of similar cows yoghurt samples. Yoghurts aromatized with pistachio were better scores than yoghurt with peach.

aromatized goats yoghurt; visciosity

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