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

摘要: 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 microbial analyses were carried out on both fresh milk product. chemical analysis included quantification fat, protein, moisture, ash, total solids (TS), pH titratable acidity (TA) drink; while determination bacterial count (TBC), coliform count, yeast mould counts prior processing processed 24 h after processing. Sensory evaluation also conducted level Results analyses, as well sensory drinks separately milks admixture, showed that composition is comparable cow"s (goat"s even better in some aspects than milk). mean fat lactose recorded 3.62 ± 0.11 3.45 0.12; 4.15 0.32 4.63 0.35; 0.35, 4.68 0.23 4.92 0.28, respectively; whereas TS contents two 13.17 0.22 13.80 0.17, respectively. Similarly, average (TBC) samples taken directly pooled 2.7 × 10 3 3.7 cfu/ml for organoleptic property (appearance, taste, texture flavour) adjudged acceptable compared cow. It concluded has a very good potential future utilization commercial level, including production Nigeria.