Acquisition and characterization of yogurts produced with sheep and cow milk

ABSTRACT

The objective of this work was to obtain and characterize (physicochemical, rheological and microbiologically) yogurt made from sheep's milk (whole and semi-skimmed) and cow's milk (whole and semi-skimmed). Were carried out physical and chemical analysis (pH, acidity, protein, lactose, fat, ash and minerals) and microbiological (Salmonella spp., Staphylococcus coagulase positive and coliforms at 35 °C), in the milk and yogurts and syneresis in yoghurts held on 1^st, 15^th and 30^th days of storage. From the physico-chemical analysis, it was found that the fully and semi-skimmed sheep's milk is nutritionally richer when compared to whole cow's milk and semi-skimmed milk and yoghurts with both full sheep's milk as semi-skimmed presented the larger values of fat, protein, pH, lactose, minerals and higher syneresis when compared to the yoghurt with whole cow's milk, semi-skimmed milk.

Key words:
fat; protein; acidity; lactose; syneresis