Philippine E-Journals

DEVELOPMENT OF GREEK YOGURT FROM GOAT'S MILK

Kimberly Ann E. Dida | Virginia P. Obsioma

 

Abstract:

 Mango flavored Greek yogurt or strained yogurt was developed from goat's milk. Yogurt, strained for 4, 8 and 12 hat refrigerated temperature (4°C) were prepared and compared with unstrained yogurt in terms of pH, total titratable acidity, and protein content. The most preferred yogurt was determined by means of preference ranking test involving 30 panelists and its acceptability was evaluated by subjecting the yogurt samples to consumer testing with 80 panelists. The pH of the mango- flavored yogurt was unaffected by increasing duration of straining; however, total titratable acidity and protein content increased (P<0.05) as the straining period was lengthened. Mango-flavored yogurt strained for 8h was the most preferred by the panelists. It had the following characteristics: pH of 3.83, titratable acidity of 1.16, and a protein content of 2.01 ± 0.12% estimated using the formol method. Consumer testing indicate that the yogurt strained for 8 h was also found to be acceptable in terms of firmness, flavor, off-flavor and sourness with a mode of 7, 8, 7 and 7, respectively, using the 9-point hedonic scale. Therefore, Greek yogurt from goat's milk can be prepared by straining for 8 h at refrigerated temperature. It is mostacceptable in terms of consistency, flavor and sourness.