Asian Journal of Dairy and Food Research, volume 28 issue 2 (june 2009) : 89-94

STUDIES ON QUALITY OF YOGHURT PREPARED FROM BLEND OF GOAT AND COW MILK

P.S. Dudal, D.D. Salunkhe1, K.D. Chavan2, G.K. Waghulde

Affiliations

¹Deptt. of Animal Husbandry and Dairying, Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola–413 722, India

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Cite article:- Dudal P.S., Salunkhe1 D.D., Chavan2 K.D., Waghulde G.K. (2024). STUDIES ON QUALITY OF YOGHURT PREPARED FROM BLEND OF GOAT AND COW MILK. Asian Journal of Dairy and Food Research. 28(2): 89-94. doi: .

ABSTRACT

Goat milk with 25, 50, 75 per cent level were used to mix with cow milk for preparation of
yoghurt. Significant increase in fat, protein, ash and acidity percentage was observed in different
blends whereas, SNF, lactose and curd tension(g) were decreased as goat milk proportion increased
from 25 to 100 per cent in yoghurt. The yoghurt prepared from the blend of goat milk and cow
milk in proportion of 25:75 was found acceptable resulting in to better quality product. While
the quality of yoghurt prepared from combination of 50:50, 75:25 and 100:00 was acceptable.
The preparation of yoghurt from the blend of goat milk and cow milk helps for utilization of goat
milk to fetch better price to the milk producers

KEYWORDS

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Asian Journal of Dairy and Food Research

STUDIES ON QUALITY OF YOGHURT PREPARED FROM BLEND OF GOAT AND COW MILK

ABSTRACT

KEYWORDS

REFERENCES

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