QUALITY ASSESSMENT OF YOGHURT MADE FROM MILK, COCONUT MILK AND SOY MILK BLENDS
Abstract
Yoghurt is a cultured and fermented food product obtained through controlled fermentation of milk (anaerobic fermentation) by means culture of lactic acid bacteria to produce a characteristic mild clean lactic flavour and typical aroma which are classified as probiotic (Rita, 2009). Conventionally, yoghurt is produced from cow milk and starter culture containing Lactobacillus bulgaricus and Streptococcus thermophillus and is believed to possess nutritional and therapeutic properties (Salje et al., 2006). Yoghurt is therefore said to be the dairy product produced by bacterial fermentation of milk. These microorganisms convert milk lactose into lactic acid and make milk sour. The popularity of yoghurt is due to its characteristics, the pleasant aromatic flavour, thick creamy consistency and its reputation as food associated with good health (Akanjuola, 2012).
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