Comparative rheological study of goat milk yoghurt and cow milk yoghurt

Abstract

Goat is popularly known as poor man’s cow (or mini-cow) because of its immense contribution to the poor man’s economy. Like milk, yoghurt is also very nutritious. It has been demonstrated that acid milk is better to digest than normal milk.The most important benefits of yoghurt consumption cover the reduction of blood cholesterol level, anti-cancer effects and the improvement of antimicrobial activity and immunity in the human body.From the  point of view of rheology, yoghurt is a non-Newtonian, rheological  unstable, viscoelastic and pseudoplastic fluid.Beside the sensory quality, another important factor for the consumer's acceptance of the product are the rheological properties of yoghurt, such as apparent viscosity and flow behaviour.An important role is also played by the composition and physicochemical properties of milk which yoghurt is prepared from. Because of the differences in composition and physicochemical properties of goat and cow milk differences in the rheological properties of yoghurt from these types of milk can be expected.Texture analysis of goat and cow milk yoghurt was carried out to compare the quality of yoghurt using instrument namely TA.XT Plus texture analyzer. Study revealed that goat milk yoghurt was having lower firmness, consistency, cohesiveness and index of viscosity than cow milk yoghurt