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 1st, 15th and 30th 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