Studies on Organoleptic Quality of Fruit Yoghurt Prepared From Different Levels of Goat Milk and Apple Pulp

Yoghurt is a snow white, custard like fermented milk product, obtained through the controlled lactic acid fermentation of milk by Lactobacillus bulgaricus and Streptococcus thermophiles. A study was undertaken by using different levels of Goat milk and Apple pulp i.e. T-1 (90: 10), T-2 (85: 15), T-3 (80: 20) respectively. Experimental fruit yoghurt mix was standardized to 4.0% fat, 11.5% solids not fat, 10% sugar and 2% culture adjusted to 25.2% total solids. Yoghurt samples for different treatments were analyzed for organoleptic attributes (colour and appearance, body and texture, taste and flavour) by trained panelist using 9 point hedonic scale. The fruit yoghurt obtained from (80: 20) (T-3) ratio was the best product among all treatments. Thus, as far as product acceptability judged by organoleptic evaluation, the treatment can be rated as T-3 > T-0 > T-2 > T-1.