抽象的な

Suitability of Concentrated Milk for Yoghurt Preparation

Mallikarjun Chukki, K Jayaraj Rao, BV Balasubramanyam, Bikash C Ghosh and S Kulkarni

Yoghurt was prepared from toned mixed milk (TS 11.5%) vacuum concentrated to 23% TS, using yoghurt culture ( mixed culture of S. thermophilus and L. bulgaricus) and its quality was evaluated by acidity, pH, penetrometer – hardness, wheying – off and sensory characteristics. The overall acceptability of yoghurt produced from concentrated milk was significantly low due to salty taste , very firm, leathery body and textural characteristics. Yoghurt produced from concentrated milk with 7.5% added sugar (sucrose) had less acidic taste and loose body and textural characteristics compared to control sample. However, the concentrated milk diluted to toned milk solids level, with and without added sugar yielded good quality yoghurt whose physico-chemical quality characteristics were comparable to those of toned milk yoghurt.