Development of Yoghurt from Combination of Goat and Cow Milk
Marina Temerbayeva
S. Toraighyrov Pavlodar State University, Pavlodar, Kazakhstan.
Maksim Rebezov
Russian Academy of Staffing of Agro-Industrial Complex, Moscow, Russia and Ural State Agrarian University, Yekaterinburg, Russia and South Ural State University, Chelyabinsk, Russia.
Eleonora Okuskhanova
Shakarim State University of Semey, Kazakhstan.
Oksana Zinina
South Ural State University, Chelyabinsk, Russia.
Olga Gorelik
Ural State Agrarian University, Yekaterinburg, Russia.
Oksana Vagapova
South Ural State Agrarian University, Chelyabinsk, Russia.
Tatiana Beginer
South Ural State Agrarian University, Chelyabinsk, Russia.
Svetlana Gritsenko
South Ural State Agrarian University, Chelyabinsk, Russia.
Ainur Serikova
Shakarim State University of Semey, Kazakhstan.
Zhanibek Yessimbekov *
Shakarim State University of Semey, Kazakhstan.
*Author to whom correspondence should be addressed.
Abstract
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