Abstract:This research was carried out to evaluate the appropriate levels of substitution of powdered cow milk with soy milk and cornstarch needed to produce yoghurt, evaluating its quality and potential for acceptance. Powdered cow milk was substituted with soymilk and cornstarch up to 30% to produce yogurt and market sample yogurt was used as control. Each composite blend milk samples was homogenized, pasteurized at 75°C for 5 min, cooled and inoculated with a mixed freeze-dried starter culture containing strains of … Show more
“…It can be manufactured from fresh animal liquid cow milk. In recent times, powdered cow milk is being used and vegetable milk (Soy milk) as a major base material (Obiora et al, 2020 ). Lactic acid and the other compounds formed during the fermentation of milk make yoghurt a food product that is acidic and creamy, appreciated for its taste and nutritional qualities, notably for its calcium content (Widayat et al., 2020 ).…”
This is an open access article under the terms of the Creat ive Commo ns Attri bution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
“…It can be manufactured from fresh animal liquid cow milk. In recent times, powdered cow milk is being used and vegetable milk (Soy milk) as a major base material (Obiora et al, 2020 ). Lactic acid and the other compounds formed during the fermentation of milk make yoghurt a food product that is acidic and creamy, appreciated for its taste and nutritional qualities, notably for its calcium content (Widayat et al., 2020 ).…”
This is an open access article under the terms of the Creat ive Commo ns Attri bution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
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