Quality Evaluation of Yoghurt from Cowmilk, Soymilk amd Cow/Soymilk

Abstract

Proximate analyses carried out on samples of cow milk, soymilk and cow/soymilk Yoghurts showed significant difference (P<0.05) in the % crude protein, crude fat and carbohydrate contents. For crude protein they were 3.49 ± 0.04, 2.78 ± 0.13 and 2.02 ± 0.4 for cow yoghurt, cow/soy yoghurt and soy yoghurt respectively. However, there was no significant difference (P<0.05) in their moisture content and crude fibre. The carbohydrate content of the soy yoghurt had the highest value of 4.79± 0.06 while that of the cow/soy yoghurt and cow yoghurt had lesser values of 4.28± 0.03 and 3.45± 0.46 respectively. Sensory evaluation conducted showed that there was no significant difference (P<0.05) in their tastes and overall acceptability. However, there were significant differences (P<0.05) in colour, aroma and mouth feel. The overall result showed that yoghurt from soy base could compete favourably with the yoghurt from cow base-reference product.

Keywords: Soymilk, cowmilk, yoghurt, starter culture, proximate analysis, sensory analysis.