Authors : Amor Gaddour, Sghaier Najari and Mouldi Abdennebi
Abstract: The objective of this study is to determine the physicochemical composition quality of goat milk for its turn in flavored yogurt. Indeed, goat’s milk is a food interesting nutritional and dietary values. This study shows that the pH of goat milk is similar to that of cow’s milk, they are average respectively 6.70 and 6.75, therefore, they have different acidity 19.05°D to goat milk and 17°D to cow’s milk. The latter is less dense 1,031 than goat milk 1.029 Cp. For the viscosity, 3.1 for the cow and 3.63 for the goat. On the ash content, there is a higher average in the cow (8.27 g L-1) than in goats (7.8 g L-1). For the yogurt, manufacture of four types of yogurt (goat yogurt, goat yogurt flavored with strawberry yogurt and cow with the aroma and flavor without (control)) then the assessment of the physical characteristics and sensory, shows that the aromatization yogurt by the strawberry retain the physical status. On the other hand, monitoring of yoghurt analyzed after a few days of its manufacture and storage at 4°C, shows that there is an increase in contaminant flora which can be concluded that the expiry date not >7 days. In addition, the study shows that sensory-flavored is most appreciated by the consumer.
Amor Gaddour, Sghaier Najari and Mouldi Abdennebi, 2013. Physicochemical and Sensory Characteristics of Yoghurt Produced from Goat Milk. Journal of Animal and Veterinary Advances, 12: 1700-1703.