TY  - JOUR
T1  - Physicochemical and Sensory Characteristics of Yoghurt Produced from Goat Milk
AU - Gaddour, Amor AU - Najari, Sghaier AU - Abdennebi, Mouldi 
JO  - Journal of Animal and Veterinary Advances
VL  - 12
IS  - 24
SP  - 1700
EP  - 1703
PY  - 2013
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2013.1700.1703
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2013.1700.1703
KW  - Milk
KW  -goat
KW  -cow
KW  -yogurt
KW  -yogurt
KW  -manufacture
KW  -consumer
AB  - The objective of this study is to determine the physicochemical 
  composition quality of goat milk for its turn in flavored yogurt. Indeed, goat’s 
  milk is a food interesting nutritional and dietary values. This study shows 
  that the pH of goat milk is similar to that of cow’s 
  milk, they are average respectively 6.70 and 6.75, therefore, they have different 
  acidity 19.05°D to goat milk and 17°D to cow’s 
  milk. The latter is less dense 1,031 than goat milk 1.029 Cp. For the viscosity, 
  3.1 for the cow and 3.63 for the goat. On the ash content, there is a higher 
  average in the cow (8.27 g L<SUP>-1</SUP>) than in goats (7.8 g L<SUP>-1</SUP>). 
  For the yogurt, manufacture of four types of yogurt (goat yogurt, goat yogurt 
  flavored with strawberry yogurt and cow with the aroma and flavor without (control)) 
  then the assessment of the physical characteristics and sensory, shows that 
  the aromatization yogurt by the strawberry retain the physical status. On the 
  other hand, monitoring of yoghurt analyzed after a few days of its manufacture 
  and storage at 4&deg;C, shows that there is an increase in contaminant flora 
  which can be concluded that the expiry date not &gt;7 days. In addition, the 
  study shows that sensory-flavored is most appreciated by the consumer.
ER  -