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Annual Research & Review in Biology

Annual Research & Review in Biology, ISSN: 2347-565X,Vol.: 23, Issue.: 6

Original-research-article

Development of Yoghurt from Combination of Goat and Cow Milk

 

Marina Temerbayeva1, Maksim Rebezov2,3,4, Eleonora Okuskhanova5, Oksana Zinina4, Olga Gorelik3, Oksana Vagapova6, Tatiana Beginer6, Svetlana Gritsenko6, Ainur Serikova5 and Zhanibek Yessimbekov5*

1S. Toraighyrov Pavlodar State University, Pavlodar, Kazakhstan.

2Russian Academy of Staffing of Agro-Industrial Complex, Moscow, Russia.

3Ural State Agrarian University, Yekaterinburg, Russia.

4South Ural State University, Chelyabinsk, Russia.

5Shakarim State University of Semey, Kazakhstan.

6South Ural State Agrarian University, Chelyabinsk, Russia.

 

Article Information

Editor(s):

(1) Gunanidhi Dhangadamajhi, Department of Biotechnology, North Orissa University, Baripada, Odisha, India.

(2) George Perry, Dean and Professor of Biology, University of Texas at San Antonio, USA.

Reviewers:

(1) Florencia Frau, Universidad Nacional de Santiago del Estero, Argentina.

(2) Ariwaodo Chinenye, Michael Okpara University of Agriculture, Nigeria.

(3) Farinde Elizabeth Oluremi, Institute of Agricultural Research and Training, Nigeria.

(4) Camila Sampaio Cutrim, Federal Fluminense University, Brazil.

Complete Peer review History: http://www.sciencedomain.org/review-history/23072

 

Abstracts

 

This study describes the technology of yoghurt preparation from goat and cow milk in combination ratio of 100:0, 70:30, 50:50, 30:70 and 0:100. The formulation of yoghurt includes the mixture of goat and cow milk, pectin LM-106AS and YM-115-L, prebiotic lactitol and Bifidobacterium and Lactobacillus ferments. Goat milk is a rich source of vitamin A, containing up to 42.3% more than that of cow's milk. Vitamins of B group were not significantly different. In comparison to cow's milk, goat milk had more vitamin C and E. Combination of goat and cow milk improved the sensory parameters of taste, color and flavor.  The yoghurt prepared from the mixture of goat and cow milk in proportion of 30:70 contains 2.8% protein, 4.0% fat and 14.2% carbohydrate; satisfies the sensory properties and meet the requirements of standard specification for yoghurts.

 

Keywords :

Goat milk; mixture; pectin; vitamin; yoghurt; chemical composition.

 

Full Article - PDF    Page 1-7    Article Metrics

 

DOI : 10.9734/ARRB/2018/38800

Review History    Comments

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