Evaluation and acceptability of yoghurt drink processed from goat milk and a combination of goat and cow milks

 

Amin O. Igwegbe*, Florence J. Maina, Afodia L. Kassum, Gervase I. Agbara, Elizabeth C. Chibuzo and Mamudu H. Badau

 

Research Article | Published July 2015

International Journal of Biotechnology and Food Science, Vol. 3(4), pp. 41-48

 

 

Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, P.M.B 1069 Maiduguri, Borno State, Nigeria.

 

*Corresponding author. E-mail: amanjide1964@yahoo.com.    

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The present study was undertaken to determine the suitability and acceptability of yoghurt drink prepared from goat milk, either singly or admixed with 75% cow milk. Chemical and microbial analyses were carried out on both the fresh milk and the prepared product. The chemical analysis included quantification of the fat, protein, moisture, ash, total solids (TS), pH and titratable acidity (TA) of the fresh milk and the yoghurt drink; while the microbial analysis included the determination of the total bacterial count (TBC), coliform count, yeast and mould counts of the fresh milk prior to processing and on processed yoghurt drink 24 h after the processing. Sensory evaluation was also conducted on the processed yoghurt drink to determine the level of acceptability of the product. Results of the chemical and microbial analyses, as well as the sensory evaluation of yoghurt drinks prepared separately from goat and cow milks and the admixture, showed that the composition of goat milk is comparable to that of cow’s milk (goat’s milk was even better in some aspects than the cow’s milk). The mean composition of protein, fat and lactose recorded in goat and cow milks were 3.62 ± 0.11 and 3.45 ± 0.12; 4.15 ± 0.32 and 4.63 ± 0.35; 4.63 ± 0.35, 4.68 ± 0.23 and 4.92 ± 0.28, respectively; whereas the mean TS contents of the two milks were 13.17 ± 0.22 and 13.80 ± 0.17, respectively. Similarly, the average total bacterial counts (TBC) in fresh milk samples taken directly from the pooled milk were 2.7 × 103 and 3.7 × 103 cfu/ml for goat and cow’s milk, respectively. The organoleptic property (appearance, taste, texture and flavour) of goat milk yoghurt drink was adjudged acceptable compared with that of cow. It was concluded that goat milk has a very good potential for future utilization on commercial level, including yoghurt production in Nigeria.

 

Keywords: Goat milk, cow milk, yoghurt, organoleptic property, pH, titratable acidity.

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Citation: Igwegbe AO, Maina FJ, Kassum AL, Agbara GI, Chibuzo EC, Badau MH (2015). Evaluation and acceptability of yoghurt drink processed from goat milk and a combination of goat and cow milks. Int. J. Biotechnol. Food Sci. 3(4): 41-48.

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