Sensory acceptability of yoghurt prepared from a blend of goat and cow milk
Santosh, Parimita, Kaushal Kishor, Himanshu Singh, Bhole Shankar Rai and Swarnima Dey
Present study was to evaluate the impact of the goat and cow milk blending on the sensory quality of yoghurt, for the purpose value added yoghurt was prepared with different levels of goat milk and cow milk. Sensory quality was evaluated on parameters of colour and appearance, body and texture, taste and flavor and overall acceptability by using 9 point hedonic scale. There were four treatments which were replicated five times. in varying proportion of goat milk (T0100%, T160%, T270% T380%)and cow milk (T140%,T230%,T320%)were in corporate to assess the sensory acceptability of the best treatment. Sensory score for treatment T1 (goat milk 60%+cow milk 40%) was found to the best i.e. body & texture 7.46 and color & appearance 7.94, flavor& taste 8.22, and overall acceptability was found better for T1.
How to cite this article:
Santosh, Parimita, Kaushal Kishor, Himanshu Singh, Bhole Shankar Rai, Swarnima Dey. Sensory acceptability of yoghurt prepared from a blend of goat and cow milk. Pharma Innovation 2017;6(10):205-208.