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Production of low or free fat yogurt
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Abstract:
Effect of adding different levels of inulin on the chemical, rheological and sensory properties of yogurt was investigated. Inulin was added to cow’s milk 1,2 and 3% of milk fat. The experimental yogurt was compared with control yogurt produced from whole milk. The chemical composition, pH, titratable acidity, syneriss, penetration, viscosity, Total count, coliform and yeast& mould were determined in resultant yogurts after 0,5,10 and 15days. Sensory properties of the yogurt evaluated during storage. Inulin addition caused a decrease in lactose, tittratable acidity, viscosity, and syneriss. Inulin increased the total solids, ash and viscosity and decreased lactose, titratable acidity, synersiss and penetration of the yogurt during storage. The yogurt containing 1% of inulin was minor different in sensory characteristics to control yogurt made with whole milk.
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| Publication year |
2010
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| Organization Name |
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| serial title |
Minf. J. Agric. Res
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| Author(s) from ARC |
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| Publication Type |
Journal
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