THE EFFECTS OF BLENDING COW MILK WITH SOYMILK ON YOGHURT QUALITY
Table Of Contents
<p> </p><p>Title page — – – – – – – – – – – i </p><p>Declaration — – – – – – – – – – -ii</p><p>Approval page — – – – – – – – – – -iii</p><p>Dedication — – – – – – – – – – -iv</p><p>Acknowledgement — – – – – – – – – -v </p><p>Table of content — – – – – – – – – -vi Abstract — – – – – – – – – – – -vii</p> <br><p></p>
Project Abstract
A quantity of 1 litre each of cow milk and blended (cow/soy) milk was pasteurized and each was inoculated with 5g of a mixed starter culture comprising streptococcus thermophillus, Lactobacillus acidophilus and Lactobacillus bulgariuos and incubated at 500C for 5 hours to ferment to yoghurt. Proximate analysis on both yoghurts showed that there was no significant difference (P>0.05) between the moisture content, protein content and fat content of the two yoghurts samples. The ash content and carbohydrate content of the blended (cow, soy) milk yoghurt were significantly (p<0.05) than that of cow milk yoghurt. Also, significant difference (p, 0.05) was observed in terms of colour between the two yoghurt samples. However, no significant difference (p>0.05) was observed in terms of taste, aroma, consistency and general acceptability of the two yoghurts. Physicochemical analysis showed that the specific gravity of blended (cow/soy) milk was significantly higher (p<0.05) than that of cow milk yoghurt but there was no significant difference (p>0.05) observed in pH and T.T.A of both yoghurts. However, the two yoghurt were generally accepted.
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