Abstract:
This research was conducted to compare between the components and characteristics of yoghurt produced from cows and goats milk.
In the current study, goats milk was used for the production of yoghurt, and also normal yoghurt from cows milk as a control sample.
The sample of yoghurt (produced from cow and goat milk) were subjected to laboratory test to reveal average, total solid, fat, lactose, ash, protein, moisture, pH, and acidity.
Also panel tests were carried out for taste, flavor, color, texture, smell, acidity and the general acceptance for the two types of yoghurt.
Finally, certain recommendations are given:
Chemical analysis of both milks cow and goat: (total solid 11.533, fat 3.167, lactose 3.683, ash 0.500, protein 2.933, moisture 88.467, pH 6.700, and acidity 0.163).
Total solid 13.517, fat 4.667, lactose 4.800, ash 0.633, protein 3.600, moisture 86.483, pH 6.000 and the acidity 0.160).
The laboratory and statistical analysis results obtained showed that, there is significant difference (p < 0.05) in the averages of fat content and lactose content (p < 0.01) (3.000 + 0.09, 4.217 + 0.08), (4.017 + 0.44, 5.133 + 0.74) respectively.
No significant variation was recorded in the averages of pH acidity protein moisture, total solid and ash, because the differences in the mean values among the treatment groups are not great enough to exclude the possibility.
High significant difference was recorded in the lactose content of goat yoghurt.
Sensory evaluation results according to panelists showed that taste, color, flavor, texture, smell and acidity are in general acceptable but as individually there is significant difference in taste (p < 0.01), smell (p < 0.05) and acidity (p < 0.05). And the taste was acceptable, flavor was palatable, color was desirable, texture was consistent.
