Deptt. of Animal Husbandry and Dairying, Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola-413 722, India.
1ASDS, Agriculture College, Akluj (M.S.) India.
Goat milk with 25, 50, 75 per cent level were used to mix with cow milk for preparation of yoghurt. Significant increase in fat, protein, ash and acidity percentage was observed in different blends whereas, SNF, lactose and curd tension(g) were decreased as goat milk proportion increased from 25 to 100 per cent in yoghurt. The yoghurt prepared from the blend of goat milk and cow milk in proportion of 25:75 was found acceptable resulting in to better quality product. While the quality of yoghurt prepared from combination of 50:50, 75:25 and 100:00 was acceptable. The preparation of yoghurt from the blend of goat milk and cow milk helps for utilization of goat milk to fetch better price to the milk producers.
Yoghurt, Blend-goat-cow-milk, Quality
