The quality indices of yaghurt manufactured with cow milk and goat milk

Bulgaru Viorica; Botezat Olga

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2024-01-23 14:48

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BULGARU, Viorica, BOTEZAT, Olga. The quality indices of yaghurt manufactured with cow milk and goat milk. In: Modern Technologies in the Food Industry, Ed. 4, 18-20 octombrie 2018, Chişinău. Chișinău, Republica Moldova: 2018, pp. 266-271. ISBN 978-9975-87-428-1.

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Modern Technologies in the Food Industry 2018

Conferința "Modern Technologies in the Food Industry"
4, Chişinău, Moldova, 18-20 octombrie 2018

The quality indices of yaghurt manufactured with cow milk and goat milk

Pag. 266-271

Bulgaru Viorica, Botezat Olga

Technical University of Moldova

Disponibil în IBN: 4 iulie 2019

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Rezumat

Goat milk is perfect as a food recommended for children's nutrition due to its well-balanced chemical composition, curative properties, fine curd formation and high digestibility. In this paper 5 samples of goat milk yoghurt, cow's milk and their mixture were developed. 100% goat milk yogurt has formed the finest, softer curd compared to samples with cow's milk without whey removal. All samples obtained high values of organoleptic indices, maximum values obtaining sample 2 and 4. Maximum viscosity values were obtained for sample 3 (mix of cow's milk and goat milk 50:50), minimum values for 100% milk sample goat. The physicochemical and microbiological indices determined fall within the limits specified in the yogurt specific normative documents.

Cuvinte-cheie
goat milk, cow's milk, yoghurt, casein, Fermentation

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