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.