Production And Evaluation Of Yoghurt Produced From Coconut Milk, Tiger Nut Milk And Skimmed Cow Milk Using Lactobacillus Acidophilus As Starter Culture
ABSTRACT
The possibility
of using Lactobacillus acidophilus in the production of yoghurt (acidophilus
milk) from coconut milk, tiger nut milk and skimmed milk was evaluated. The
yoghurt samples from the three materials (tiger nut, coconut and skimmed cow
milk) were evaluated for proximate, physicochemical and sensory
characteristics. From the comparison made of the sensory attributes of the
three samples of yoghurt, the yoghurt produced from tiger nut milk and coconut
milk had the highest mean score in all the parameters except colour where the
coconut milk yoghurt and the cow milk yoghurt were not significantly different
from each other. Thus the result of the sensory evaluation revealed that
yoghurt from coconut milk and tiger nut milk were rated alike in almost all the
quality attributes indicating the feasibility of producing acceptable and
affordable acidophilus milk or yoghurt using coconut milk and tiger nut milk
since tiger nuts and coconuts are cheaper.
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MICHAEL, U (2021). Production And Evaluation Of Yoghurt Produced From Coconut Milk, Tiger Nut Milk And Skimmed Cow Milk Using Lactobacillus Acidophilus As Starter Culture . Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-yoghurt-produced-from-coconut-milk-tiger-nut-milk-and-skimmed-cow-milk-using-lactobacillus-acidophilus-as-starter-culture-7-2
UNIVERSITY, MICHAEL. "Production And Evaluation Of Yoghurt Produced From Coconut Milk, Tiger Nut Milk And Skimmed Cow Milk Using Lactobacillus Acidophilus As Starter Culture " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 19 Jul. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-yoghurt-produced-from-coconut-milk-tiger-nut-milk-and-skimmed-cow-milk-using-lactobacillus-acidophilus-as-starter-culture-7-2. Accessed 25 Nov. 2024.
UNIVERSITY, MICHAEL. "Production And Evaluation Of Yoghurt Produced From Coconut Milk, Tiger Nut Milk And Skimmed Cow Milk Using Lactobacillus Acidophilus As Starter Culture ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 19 Jul. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-yoghurt-produced-from-coconut-milk-tiger-nut-milk-and-skimmed-cow-milk-using-lactobacillus-acidophilus-as-starter-culture-7-2 >.
UNIVERSITY, MICHAEL. "Production And Evaluation Of Yoghurt Produced From Coconut Milk, Tiger Nut Milk And Skimmed Cow Milk Using Lactobacillus Acidophilus As Starter Culture " Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-yoghurt-produced-from-coconut-milk-tiger-nut-milk-and-skimmed-cow-milk-using-lactobacillus-acidophilus-as-starter-culture-7-2