ABSTRACT

 Yoghurts were produced using milk from goat and cow milk and were compared on the basis of their nutritional quality characteristics and acceptability. Results obtained show that there were slight but significant variations in some parameters tested between the two yoghurts on one hand and between them and a hollandia milk sample. Goat milk yoghurt had slightly higher protein, fat and moisture than the cow milk yoghurt. The composition was 3.51 %±0.10 and 3.44%±0.39 for protein content of goat milk and cow milk yoghurts product respectively. Other constituents were in the range of 1.80%±0.02- 1.8 1% (fat), 2.05% ±0.04 and 3.25% ±0.01 (ash), 82.32%±0.72 and 76.68% ±1.42 (moisture) and 10.31 %±0.79 and 14.64%±1.36 (carbohydrate).The quality characteristics also varied with titrable acidity of 2.61 %±0.0l-3.53o/o±0.03 and 4.58%±0.10 for the goat milk, cow milk and hollandia yoghurts respectively. The pH of the yoghurt samples were 5.67, 5.33 and 5.07 respectively. While their total solids were 17.68%, 23.32% and 16.49%. The bacteria load were 13.3x 10cfu/g colony forming units for the goat milk yoghurt and I I.Ox 103cfu/g for cow milk yoghurt while the hollandia milk yoghurt had 7.7x 10cfu/g. The produced yoghurts also recorded good levels of acceptability with mean acceptability score of 5.87±0.24, and 6.17±0.15 for the goat milk and cow milk yoghurts respectively and this represented 65.2% (5.87/9) and 68.6% (6.17/9) for the samples. Both however were less accepted than the hollandia milk yoghurt. In conclusion, cow milk was better than the goat milk in yoghurt production, it had slightly higher ash content, carbohydrate, moisture, solid and solids milk non fat but lower bacteria load and higher overall acceptability score .