The development of a goat's milk yogurt

This study sought to establish conditions suitable for a small-scale yogurt process using goat's milk and to examine the physicochemical properties (pH, titratable acidity, solids-not-fat (SNF), viscosity, texture) and organoleptic acceptability (preference by Filipino panellists) of the resultant product. Goat's milk was concentrated by heating (80 degrees C, 1 h), which resulted in an increase in SNF from 85 to 110 g kg(-1). To further improve the curd of goat's milk yogurt, two hydrocolloids were used: carrageenan (1.5 and 3 g l(-1)) and pectin (50 g l(-1)). The addition of dehydrated pineapple and banana cubes (50 and 100 g l(-1)) in a sundae-style formulation increased the SNF by an additional 2.5% and produced a curd that was firmer than the control, plain set yogurt. The use of carrageenan appeared to be a convenient way of controlling product viscosity. In terms of product preference and firmness the fruit-flavoured sundae-style yogurts were ranked higher by sensory panellists. (c) 2005 Society of Chemical Industry.