Quality of yogurt produced from various types of milk as raw materials

Abstract

Abstract Different types of milk are used to make yogurt, which gives it different qualities. Fresh milk, powdered milk, low-fat milk, non-fat milk, and Ultra High Temperature (UHT) milk all have different qualities. The goal of the study was to look at the chemical, physical, and sensory properties of yogurt made from different ingredients. The treatment’s base materials were P1: yogurt made with fresh milk, P2: yogurt made with milk powder, P3: yogurt made with ultra-high-temperature milk, P4: yogurt made with low-fat milk, and P5: yogurt made with non-fat milk. Commercial yogurt starters were used to make yogurt, and each treatment was done four times. Other tests were done with Duncan. The factors for the study are the amount of moisture, total solids, pH, total titratable acidity, and how it tastes. The results showed that the moisture content, total solids, pH, and total titratable acidity were all significantly different (P<0.05), as were the taste and preferences. The results of the study show that yogurt with different ingredients has different qualities.