Comparative study between cow and goat milk yogurt based on composition and sensory evaluation

Abstract

Abstract This present investigation aimed to compare between cow and goat yogurt based on compositions, physicochemical and sensory properties. The Association of Official Analytical Chemistry International and Indonesian National Standards were used to analyze the parameters of yogurt samples. One-way ANOVA was achieved to assess the variance between data by Microsoft Excel. Yogurt was made from different fresh milk samples; cow and goat milk. Thees results shown there were no significant differences between cow and goat yogurt on fat values were 2.02, 2.10%, ash values were 0.39, 0.59 and in viscosities values were 47.18 and 47,65 respectively. On the other side there were significant differences on total solids were 12.82 and 14.5%, protein content was 2.89 and 3.185%, and pH was 4.56 and 4.34, respectively. The results from this study concluded that goat yogurt had the best physicochemical properties and sensory characteristics comparable with cow yogurt.