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Goat's milk yoghurt made from non-homogenized and homogenized milks, concentrated by different methods

Published online by Cambridge University Press:  01 June 2009

Roger K. Abrahamsen  and
Tove Blytt Holmen
Roger K. Abrahamsen
Affiliation:
Dairy Research Department, Agricultural University of Norway, 1432 Ås-NLH, Norway
Tove Blytt Holmen
Affiliation:
Dairy Research Department, Agricultural University of Norway, 1432 Ås-NLH, Norway
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Summary

Quality characteristics of goat's milk yoghurt made from homogenized and non-homogenized concentrates prepared by vacuum evaporation, addition of dried skimmed goat's milk, reverse osmosis or ultrafiltration were observed. Yoghurts made from ultrafiltered milk gave the best flavour and viscosity, whilst homogenization of the concentrates also increased these qualities. Cow's milk yoghurts prepared in the same way were improved to an even greater extent by homogenization. Stirred goat's milk yoghurt had too low a viscosity to be acceptable, unless made from homogenized ultrafiltered milk.

Type
Original Articles
Information
Journal of Dairy Research , Volume 48 , Issue 3 , October 1981 , pp. 457 - 463
Copyright
Copyright © Proprietors of Journal of Dairy Research 1981

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References

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