Physicochemical and Organoleptic Characteristics of Manufactured Buffalo Milk Yoghurt Incorporated Soy and Corn Milks

Abstract

Soy-corn-yoghurt is a fermented product that obtained from inoculation of yoghurt starter to soy corn milk. The present study was conducted to study the use of different ratios of soy corn milk and corn milk only with buffalo milk in the manufacture of yoghurt. Two experiments were carried out , the first experiment was 100 ml buffalo milk :soy corn milk ratios 90:10, 80:20, 70:30, 60:40 and 50:50 (w/w), the second was buffalo milk with Corn milk 90:10, 80:20, 70:30, 60:40, 50:50 and 40:60 respectively and 100% buffalo milk as control. Treatments were coded B 1 , C 1 , D 1 , E 1 and F 1 in the first experiment, while B 2 , C 2 , D 2 , E 2 , F 2 and G 2 for the second respectively. All treatments subjected to chemical and organoleptic assessment. It was found those pH, total protein, fat content were decreased with increasing the ratio of soy corn milk in the product. Also, increasing the ratio of corn milk led to decrease all the previously mentioned characteristics. Curd firmness values for yoghurt made from (70:30) coded D 2 and (60:40) coded E 1 were higher than that of other treatments. Results indicated that mixes of (50:50) coded F 1 , (60:40) coded E 1 and mixes (90:10) coded B 2 , (80:20) coded C 2 and (70:30) coded D 2 had the highest sensory scores and chemical quality.