Quick Menu

Upcoming Journals

Annual Research & Review in Biology

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


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


(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.


(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




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

Search this site

Advanced Search

Announcement & News

Nature (Impact Factor: 41.6) confirmed high standard of SDI journal and its editors

We are happy to inform that Nature (Impact Factor: 41.6) confirmed high standard of SDI journal and ...

ISI Thomson Reuters selected British Journal of Pharmaceutical Research for Emerging Sources Citation Index

We are delighted to inform that ISI Thomson Reuters selected British Journal of Pharmaceutical Resea...

SCOPUS selected Annual Research & Review in Biology (ARRB)

We are delighted to inform that famous indexing organization SCOPUS (from Elsevier) selected  A...

Index Copernicus Evaluation Result Released

We are delighted to inform that Index Copernicus (a leading indexing organization from Pol...

Journal Repository (JR): Permanent Digital Archiving of SDI journals

SDI is happy to announce that all our journals are now permanently archived in Journal Repository (J...

SDI journal got 35th ranking in Publons

We are delighted to announce (as of 04/01/2016) that British Journal of Medicine and Medical Re...

Growth of SDI and world publication market

As of 2014, total 25,064 journals are competing in World market of journal publication. In 2011, tot...

Science (IF: 31) report confirmed the high standard of SDI journal

As per a recent report (Link) of Science journal (present Impact factor 31), one of our journal (Bri...

SDI introduced Post-publication peer review by its comment section

SDI journals encourage Post-publication peer review by its comment section   Policy details a...

SDI promotes transparent Advanced OPEN peer review

We have migrated to transparent and toughest ‘Advanced OPEN peer review’ system (...


  • No Awards listed.

Browser Compatibility : Mozila firefox, Google Crome and IE 7 & above. Creative Commons License Terms & Condition   |   Privacy Policy   |   Join Us   |   Help   |   Contact Us
© Copyright 2010-2018, SCIENCEDOMAIN international. All rights reserved.