Quality Attributes Of Yogurt Produced From Blends Of Dairy (Skimmed) And Coconut Milk During Refrigerated Storage

ABSTRACT

 Five yogurt samples produced from different blends of dairy milk (DM) and coconut milk (CM), were A (75% DM and 25% CM), B (50% DM and 50% CM), C (25% DM and 75% CM), D (100% DM, 0% CM) and E (0% DM and 100% CM). They were stored under refrigeration for 3 days to stop fermentation during which their pH, titratable acidity, specific gravity and proximate composition; protein, fat, ash content, crude fiber and moisture content were determined. Microbial analysis and sensory attributes of appearance, sourness, consistency, flavour, mouth feel and overall acceptability were also determined. The pH value ranged from 4.33-5.55 and specific gravity 1.00 - 1.06, no significant difference (P>0.05) was observed between the samples during the storage period. Titratable acidity value ranged from 0.94-1.35, showing an increasing trend in the entire yogurt samples, and there was significant difference