title: Physicochemical and sensory characteristics of yoghurts made from goat and cow milk.
abstract: Substituting goats' milk for cows' milk could improve the quality of dairy products, because it adds new sensorial characteristics. The aim of this study was to develop a type of yoghurt using goats' milk (25, 50, 75 and 100%) in place of cows' milk and to compare their characteristics. Physicochemical, microbiological and sensory characteristics were evaluated using a nine-point hedonic scale and purchase intention test. The data obtained in the physicochemical analysis were submitted to regression analysis and the sensory results were evaluated through analysis of variance. Among the physicochemical characteristics of the yoghurts, variation (P < 0.05) of ash, acidity and lactose was observed. Tasters in the sensory analysis indicated that yoghurts up to 50% of goats' milk received favorable averages; with lower scores for higher goats' milk concentrations (75% and 100%). No difference was reported in acidity. Replacing cows' milk with goats' milk in yoghurt preparation promotes variations in the physicochemical characteristics for ash, acidity and lactose. However, it does not cause alterations in the sensory attributes (50% goat milk) and therefore could be considered as an alternative for the production of dairy products. © 2016 Japanese Society of Animal Science.
authors: Departamento de Ciência Animal, Universidade Federal da Paraíba (CCHSA/UFPB), CEP 58.220-000, Bananeiras-PB, Brasil.
authors: Roberto Germano
authors: RG
authors: Costa
authors: Departamento de Gestão e Tecnologia Agroindustrial, Universidade Federal da Paraíba (CCHSA /UFPB), CEP 58.220-000, Bananeiras-PB, Brasil.
authors: Edvaldo Mesquita
authors: EM
authors: Beltrão Filho
authors: Departamento de Gestão e Tecnologia Agroindustrial, Universidade Federal da Paraíba (CCHSA /UFPB), CEP 58.220-000, Bananeiras-PB, Brasil.
authors: Solange
authors: S
authors: de Sousa
authors: Departamento de Ciência Animal, Universidade Federal da Paraíba (CCHSA/UFPB), CEP 58.220-000, Bananeiras-PB, Brasil.
authors: George Rodrigo Beltrão
authors: GR
authors: da Cruz
authors: Departamento de Nutrição, Universidade Federal da Paraíba (CCS/UFPB), CEP 58.220-000, Bananeiras-PB, Brasil.
authors: Rita de Cássia Ramos do Egypto
authors: Rde C
authors: Queiroga
authors: Programa de Pós-Graduação em Tecnologia Agroalimentar, Universidade Federal da Paraíba (PPGTA/UFPB), CEP 58.220-000, Bananeiras-PB, Brasil.
authors: Eliel Nunes
authors: EN
authors: da Cruz
mesh_terms: D000143:Acids / Q000032:analysis; D000293:Adolescent; D000328:Adult; D000818:Animals; D002417:Cattle; D055598:Chemical Phenomena; D005260:Female; D063427:Food Quality; D006041:Goats; D006801:Humans; D007785:Lactose / Q000032:analysis; D008297:Male; D008892:Milk / Q000737:chemistry; D012044:Regression Analysis; D013649:Taste / Q000502:physiology*; D015014:Yogurt / Q000032:analysis / Q000382:microbiology; D055815:Young Adult
chemical_list: D000143:Acids; D007785:Lactose
keywords: chemical composition; dairy products; mixture of milks; sensory quality