EFFECT OF THERMIZATION AND STORAGE ON THE NUTRITIONALPROPERTIES AND SHELF-STABILITY OF YOGHURT FROM BLENDS OF COW MILK AND COCONUT MILK

📄 Project Abstract

Yoghurt is a fermented product obtained through an anaerobic fermentation of lactose in milk by relevant micro-organisms, most of which are classified as probiotic (Tull, 1996). It is known and consumed in almost all parts of the world. Most Nigerians regularly take yoghurt either as a dessert, snack or as a probiotic food drink to aid digestion and to re-establish a balance within the intestinal microflora. The tangy sour taste and aroma of yoghurt are due to the activities of most commonly mixed cultures of Streptococcus thermophilus and Lactobacillus bulgaricus which remain active in the product after its production (Bille and Keya, 2002; Douglas, 2005). Yoghurt making involves the introduction of friendly bacteria in pasteurized milk under controlled temperature and environmental conditions (Granessha, 2005). The bacteria ingest the milk sugar and release as much as 0.9 to 1.2 % lactic acid as waste product, which reduces pH from 6.7 to below 4.6. The increased acidity causes milk...