Journal of Applied Biosciences (J. Appl. Biosci.) [ISSN 1997 - 5902]
Volume 6: 158 - 163. Published June 2008.
PRODUCTION OF YOGHURTS FROM COW AND SOY COMPOSITE MILK USING STARTER CULTURES FROM DIFFERENT SOURCES
Abiodun O. Olubamiwa and *^Adelodun L. Kolapo
*Biology Department, The Polytechnic, Ibadan, Nigeria.
^Corresponding author email: adelodunkolapo@yahoo.com
ABSTRACT
Objectives: Yorghurt quality, as affected by combining cow milk with soy milk and using starters from different sources, was investigated.
Methodology and Results: Premixes containing soy milk, cow milk and soymilk-cow milk (50:50) were used to produce yoghurt using commercially available starter cultures or cultures isolated from naturally fermenting soy milk and cow milk. Chemical and sensory characteristics of the yoghurts were evaluated. pH values of the yoghurt samples were between 4.10 and 4.94, titratable acidity varied between 0.15 - 0.33%, crude protein content was 3.50 - 12.40%, fat content between 0.13 - 2.67% and the total solid content was between 8.24 - 23.4%. Combining cow milk with soymilk significantly (P<0.05) increased the total solids, protein, ash, fat and carbohydrate contents of the yoghurt. Yoghurt from cow milk premixes was most preferred, while that from plain soymilk was least accepted. However, addition of cow milk to soymilk significantly (P<0.05) improved the sensory attributes of yoghurt produced from soymilk. Starter cultures isolated from cow milk gave better yoghurt irrespective of the starting premix.
Conclusion and application of findings: The results demonstrate that soy yoghurt adoption could be enhanced by premix modification and that production of soy yoghurt with acceptable quality needs a careful selection of starter culture. If soy yoghurt could become more acceptable it could help to fight malnutrition and hunger in developing countries.
Key words: Cow milk, soy milk, starter cultures, developing countries, nutrition
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