Supplementation of skimmed milk powder with plam oil olien in yoghurt production

Abstract

Abstract This research was conducted to study the production of yoghurt as the functional yoghurt by replace the original milk fat by vegetable oil "olein". In the current study the oil used for the production of the sample yoghurt is extract from palm it is called olein oil. Also normal yoghurt was produced as control yoghurt sample. The sample from yoghurt (control (A) & with olein (B)) were subjected to laboratory tests at a certain period (day 1, day 5 and day 10) the tests included color, flavor, taste, texture and whying off, in addition to average Protein, Ash, pH, Total Solid, Acidity, Fat and the Cholesterol also was tested. The panel tests result is no significant variation between tow samples in taste, flavor, texture, color, odor and whaying at the period of testing. The laboratory and statistical results obtained showed there is significant difference in the average of the total solid content VI (15.23±.81, 12.9±.1), ash content (1.26±.06, .98±.02), protein content (4.73±.26, 3.85±.11) respectively for A and B during the same testing period. No significant variation was recorded in the averages of fat content (3.0 ± .07, 3.1 ±.16), acidity content (.94 ±.22, .95 ±.13), pH content (4.62 ± . 04, 4.68±.06) respectively for A and B during the same testing period. High significant difference was recorded in the cholesterol testing, it was found that in yoghurt with (palm olein oil) contained no cholesterol while control yoghurt (with butter oil) contained cholesterol. This indicated that yoghurt "B" has no cholesterol effect when consumed.