Evaluation of Chemical Composition and Sensory properties of dried yoghurt

Abstract

The experiment was conducted to produce dried yoghurt by oven drying and to evaluate the chemical and sensory properties of the reconstituted yoghurt. The experiment was conducted in 1 June - 30 august, 2018 at the SudanUniversity ofScience and Technology, College of Animal Production. Two liters of cow’s milk was purchased from the College dairy farm and pasteurized to 85 °c for 15 second, then cooled to 45 °c, starter culture (lactic acid bacteria) were added at the rate 2% , incubated at temperature 45 °c for 3-4 hours, then cooled in refrigerator for 24 hours. For yoghurt drying, it was put in layers, in aluminum foil and entered the drying oven at 55 °c for 42-72 hours. The dry layers were collected, grinding, and thenreconstitution yoghurt by adding water to the dried yoghurt at the ratio of 3.5: 1 g, respectively. The chemical analysis and sensory characteristics were conducted and using mean averages. The results showed the chemical composition of the reconstituted yoghurt was protein 5.8, fat 3.4, acidity 1.94, total solid 19.51,ash 0.89 (%) . Sensory evaluations results were acceptable for color, flavor and taste, while the texture was less cohesive