Caracteristicile calității iaurtului din amestec de lapte de capră și de vacă

Abstract

Milk is an excellent source of well-balanced nutrients and shows, also, biological activity that influence digestion, metabolic responses to absorbed nutrients and disease resistance. In this paper, 3 yogurt samples were made from a mixture of goat’s and cow’s milk: 3: 1; 1: 1; 1: 3. The quality characteristics were evaluated by means of physicochemical indices (acidity, pH, syneresis, viscosity, total dry matter, fat content, protein content, aw, ash content), microbiological (total number of microorganisms and yeasts) and organoleptics. For the yogurt made from milk mixture in a ratio of 1: 1, higher quality indices were observed than the other samples, namely: an increase in the number of lactic acid bacteria more intense (0.98 ± 0.024 μ), respectively a higher lactic acid content (63,398 ± 0.022 g · dm-3), lowering of the pH value (6.75 ± 0.03-4.55 ± 0.01) and more special organoleptic characteristics: fine and homogeneous curd, without gas bubbles, pleasant taste and smell, without syneresis. This yogurt sample also showed the best results during the storage period (1-15 days).