Production Of Yoghurt From Three Different Kinds Of Milk Using Lactobacillus Bulgaricus And Saccharomyces Cerevisiae

ABSTRACT

Six kinds of milk yoghurts were produced from cow's milk, goat's and sheep's milk using Lactobacillus bulgaricus and Saccharomyces cerevisiae (baker's yeast) as starter cultures. High level of hygiene was maintained throughout the fermentation process. Goat's and sheep's milks fermented separately with each of the starter cultures had lower pH than those of cow's milk. The texture of goat's and sheep's milk yoghurts were found to be thicker than those of cow's milk which were watery. The acidity of the six kinds of yoghurt were low when compared with commercially produced yoghurts produced with a mixed culture of L bulgancus and Streptococcus thermophillus. Goat's milk yoghurts and sheep's milk yoghurts were preferred to cow's milk yoghurts, although goat's milk yoghurt had a characteristic goaty aroma and it will be more preferred if the goaty aroma is removed. Pasteurization of the fermented milk product had no effect on their acidity. Hence yoghurt from goat's and sheep's milk were found acceptable to the panelists