Evaluation of quality of yoghurt prepared from goat milk of Beetal breed

Abstract

The objectives of this study were to evaluate the physiochemical, microbiological and sensorial attributes of yoghurt processed from goat milk (Beetal breed) and the effect of storage period on free fatty acid, whey separation, acidity, total lactic acid bacteria count, coliform, yeast and mold count and sensory parameters. Physiochemical characteristics of goat milk obtained fat (5.40±0.01), lactose (3.85±0.35), ash content (0.81±0.01), protein (3.56±0.29), total solid (13.62±0.09), acidity (0.20±0.01) and specific gravity (1.02±0.0005) was evaluated. Microbiological characterization of goat milk obtained standard plate count (6.13±0.06), coliform (2.12±0.34) and yeast and mold count (4.05±0.03). The physiochemical and microbiological characteristics of yoghurt processed from goat milk was performed. Pure goat milk yoghurt has percentages of fat (5.33±0.01), protein (3.88±0.01), whey separation (9.92±0.02), total solid (13.88±0.01) and acidity (0.92±0.01), lactose (3.03±0.02), ash (0.72±0.01) and pH (4.24±0.01) percentages. The storage period for goat milk yoghurt had a significant effect (p≤0.05) on FFA value, whey separation, acidity, coliform, yeast and mold, total lactic acid bacteria count and sensory parameters. There was significant increase observed in free fatty acid value, acidity and whey separation and the lactic acid bacteria count was observed to be decreasing significantly during refrigeration storage after 15 days in goat milk yoghurt.