Production Of Yoghurt From Three Different Kinds Of Milk Using Lactobacillus Bulgaricus And Saccharomyces Cerevisiae
ABSTRACT
Six kinds of milk yoghurts were
produced from cow's milk, goat's and sheep's milk using Lactobacillus
bulgaricus and Saccharomyces cerevisiae (baker's yeast) as starter cultures.
High level of hygiene was maintained throughout the fermentation process. Goat's
and sheep's milks fermented separately with each of the starter cultures had
lower pH than those of cow's milk. The texture of goat's and sheep's milk
yoghurts were found to be thicker than those of cow's milk which were watery.
The acidity of the six kinds of yoghurt were low when compared with
commercially produced yoghurts produced with a mixed culture of L bulgancus and
Streptococcus thermophillus. Goat's milk yoghurts and sheep's milk yoghurts
were preferred to cow's milk yoghurts, although goat's milk yoghurt had a
characteristic goaty aroma and it will be more preferred if the goaty aroma is
removed. Pasteurization of the fermented milk product had no effect on their
acidity. Hence yoghurt from goat's and sheep's milk were found acceptable to the
panelists
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MADUAGWU, C (2021). Production Of Yoghurt From Three Different Kinds Of Milk Using Lactobacillus Bulgaricus And Saccharomyces Cerevisiae . Mouau.afribary.org: Retrieved Nov 16, 2024, from https://repository.mouau.edu.ng/work/view/production-of-yoghurt-from-three-different-kinds-of-milk-using-lactobacillus-bulgaricus-and-saccharomyces-cerevisiae-7-2
CHIDIEBERE, MADUAGWU. "Production Of Yoghurt From Three Different Kinds Of Milk Using Lactobacillus Bulgaricus And Saccharomyces Cerevisiae " Mouau.afribary.org. Mouau.afribary.org, 26 Jul. 2021, https://repository.mouau.edu.ng/work/view/production-of-yoghurt-from-three-different-kinds-of-milk-using-lactobacillus-bulgaricus-and-saccharomyces-cerevisiae-7-2. Accessed 16 Nov. 2024.
CHIDIEBERE, MADUAGWU. "Production Of Yoghurt From Three Different Kinds Of Milk Using Lactobacillus Bulgaricus And Saccharomyces Cerevisiae ". Mouau.afribary.org, Mouau.afribary.org, 26 Jul. 2021. Web. 16 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-of-yoghurt-from-three-different-kinds-of-milk-using-lactobacillus-bulgaricus-and-saccharomyces-cerevisiae-7-2 >.
CHIDIEBERE, MADUAGWU. "Production Of Yoghurt From Three Different Kinds Of Milk Using Lactobacillus Bulgaricus And Saccharomyces Cerevisiae " Mouau.afribary.org (2021). Accessed 16 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-of-yoghurt-from-three-different-kinds-of-milk-using-lactobacillus-bulgaricus-and-saccharomyces-cerevisiae-7-2