Vol. 6, Issue 7 (2017)

Author(s):
Rima Joon, Santosh Kumar Mishra, Gurvir Singh Brar, Pranav Kumar Singh and Harsh Panwar

Abstract:
The objectives of this study were to compare the instrumental texture, syneresis and microstructure analysis of yoghurt processed from goat milk (Beetle breed) to that processed from cow milk (Sahiwal breed). Set-yoghurts from goat and cow milk from middle lactation period were produced. In fresh yoghurts the following properties were analyzed: firmness, consistency, cohesiveness, and index viscosity using instrumental texture analyzer and syneresis using centrifugal methods. Yoghurt from goat milk was characterized by lower firmness, consistency, and higher susceptibility to syneresis than yoghurts from cow milk. However, it is recommended that production of dairy products from goat milk is to be encouraged due to its known therapeutic value.