PHYSICO ? CHEMICAL AND ORGANOLEPTIC PROPERTIES OF YOGHURT MANUFACTURED WITH COW MILK AND GOAT MILK

The proximate composition, microbilogical and sensory properties of yoghurt produced from cow milk and goat milk blend was investigated. Proximate composition of yoghurt samples with goat milk(100%.75%,50%,and 25%) substitution blend with cow milk revealed that goat milk yoghurt samples (100%) had the highest protein content (4.2%),Fat content(4.27%) and caproic(C6),caprylic(C8,), Capric(C10) and total solids(16.22%). 25% goat milk sample had the least protein content(3.75%),while 50% and 75% goat milk yoghurt samples had (3.49% and 3.29%) respectively.However,there were low carbohydrate content with 100% goat milk yoghurt samples(7.20%) and moisture content(83.78%) than the 25% goat milk yoghurt with 9.20% carbohydrate,85.14% moisture content 14.86% total solids respectively. Three (3) days microbiological analysis showed 6.67%logCfu/g in25% sample and 8.63logCfu/g in 100% sample of bacteria colony count. Lactic acid bacteria count was also determined and average result showed 6.89 and 6.62 for 25% and 100% goat milk yoghurt samples respectively. All the yoghurt samples showed zero result for coli form count. However, yeast and mould count results ranged from 2.59logCfu/g and 2.75Cfu/g for 25% and 100% yoghurt samples respectively. Sensory result of 100% goat milk samples was rated highest for taste and 25% goat milk samples was rated least(p