Evaluation Of Quality Of Yoghurt Prepared From Goat Milk Of Beetal Breed

The objectives of this study were to evaluate the physiochemical, microbiological and sensorial attributes of yoghurt prepared from goat milk (Beetal breed) and the effect of storage period on free fatty acid, whey separation, acidity, total lactic acid bacteria count, coliform, yeast and mold count and sensory parameters. The physiochemical and microbiological characteristics of yoghurt prepared from goat milk was performed. Pure goat milk yoghurt had percentages of fat (5.33 +/- 0.01), protein (3.88 +/- 0.01), whey separation (9.92 +/- 0.02), total solid (13.88 +/- 0.01) and acidity (0.92 +/- 0.01), lactose (3.03 +/- 0.02), ash (0.72 +/- 0.01) and pH (4.24 +/- 0.01) percentages. The storage period for goat milk yoghurt had a significant effect (p <= 0.05) on FFA value, whey separation, acidity, coliform, yeast and mold, total lactic acid bacteria count and sensory parameters of yoghurts. Significant increase was observed in free fatty acid value, acidity and whey separation, while the lactic acid bacteria count was observed to be decreasing significantly during refrigeration storage 15 days in goat milk yoghurt.