Development of Yoghurt from Combination of Goat and Cow Milk
Marina Temerbayeva, Maksim Rebezov, Eleonora Okuskhanova, Oksana Zinina, Olga Gorelik, Oksana Vagapova, Tatiana Beginer, Svetlana Gritsenko, Ainur Serikova, Zhanibek Yessimbekov
Annual Research & Review in Biology · pp. 1–7 · Published 8 Feb 2018
10.9734/ARRB/2018/38800Abstract
This study describes the technology of yoghurt preparation from goat and cow milk in combination ratio of 100:0, 70:30, 50:50, 30:70 and 0:100. The formulation of yoghurt includes the mixture of goat and cow milk, pectin LM-106AS and YM-115-L, prebiotic lactitol and Bifidobacterium and Lactobacillus ferments. Goat milk is a rich source of vitamin A, containing up to 42.3% more than that of cow's milk. Vitamins of B group were not significantly different. In comparison to cow's milk, goat milk had more vitamin C and E. Combination of goat and cow milk improved the sensory parameters of taste, color and flavor. The yoghurt prepared from the mixture of goat and cow milk in proportion of 30:70 contains 2.8% protein, 4.0% fat and 14.2% carbohydrate; satisfies the sensory properties and meet the requirements of standard specification for yoghurts.
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