THE EFFECTS OF BLENDING COW MILK WITH SOYMILK ON YOGHURT QUALITY

THE EFFECTS OF BLENDING COW MILK WITH SOYMILK ON YOGHURT QUALITY

ABSTRACT

1 litre of cow milk and 1 litre of blended (cow/soy) milk were pasteurized and inoculated with 5g of a mixed starter culture containing streptococcus thermophillus, lactobacillus acidophilus, and lactobacillus bulgariuos before fermenting to yoghurt at 500C for 5 hours. Proximate analysis on both yoghurts revealed no significant difference (P>0.05) in the moisture, protein, and fat content of the two yoghurt samples. The ash and carbohydrate contents of blended (cow, soy) milk yoghurt were significantly lower (p0.05) than those of cow milk yoghurt. A significant difference in color (p, 0.05) was also observed between the two yoghurt samples. However, no significant difference (p>0.05) was found in terms of taste, aroma, consistency, or overall quality. The acceptability of the two yoghurts. The specific gravity of blended (cow/soy) milk was significantly higher (p0.05) than that of cow milk yoghurt, but there was no significant difference (p>0.05) in pH and T.T.A of either yoghurt. The two yoghurts, on the other hand, were widely accepted.