Evaluating the feasibility of adding value to goat's milk by producing yoghurt using low cost technology method for rural Namibia

Abstract

Physico-chemical , bacteriological, nutritional and sensory characteristics of goat's and cow's milk and corresponding low cost processed yoghurt samples were assessed for the purpose of feeding children of weaning age and for income generation by the rural poor. Goat milk sample was rated superior in terms of nutritional quality with reference to calcium, magnesium. Potassium, chloride and vitamins A, D, thiamin, riboflavin, nicotinic acid, B6 and B12. It was also superior in some essential amino acids such as histidine, methionine, phenylalanine and threonine. Total solids, protein, ash, specific gravity and calorific value were higher for goat milk, which was however lower in sodium, citrates and vitamin C. Both goat milk and cow milk had practically similar contents of zinc, iron, phosphorous and linolenic acid. Goat milk was lower in some essential amino acids namely isoleucine, tryptophan and valine including essential fatty acids a-linoleic aicd. The higher dry matter content of goat milk was reflected in higher viscosity and superior texture of its yoghurt samples. Although goat milk yoghurt was preferred over cow milk yoghurt, in appearance and palatability, the differences were small. Similarly, although cow milk yoghurt had better smell and taste, the differences were also small. The study indicated that it is possible to process good quality yoghurt from goat milk using low cost technology



The Journal of Food Technology in Africa Volume 5 Number 4 (October - December 2000), pp. 139-144