Quality Analysis of Dairy Products – A Novel Approach

Abstract

The aim of the current comparison study was to evaluate the viability and quality of yoghurt made with cow milk, varying amounts of coconut milk which is fermented using industry starting culture. The purpose of this study is to examine the impact of adding coconut milk to yoghurt. For creating the yoghurt recipe, Design Expert version 10 D-optimal design was used. The obtained coconut milk-incorporated yoghurt formulations. The samples were evaluated for customer acceptability using sensory evaluation using a quality rating technique. Each panelist assigned a score based on the food's color, flavor, aroma, and texture. Based on these quality indicators and the results of the sensory analysis Persons who have somewhat lactose intolerant can eat yoghurt without experiencing any negative effects, it has nutritional benefits beyond those of milk. Most of the lactose in the milk precursor has been converted to lactic acid by the bacterial culture, Due to its probiotic properties, yoghurt is also used medically to treat a number of gastro intestinal diseases and to avoid antibiotic-related diarhoea Yogurt flavors and fruits have been increasingly popular in recent years. Therefore, consuming symbiotic foods that contain prebiotics (fibers) and probiotics (lactic acid bacteria) would offer added nutritional benefits that can help boost overall health and well-being. Therefore, the objective of this study is to produce yoghurt enriched with coconut milk and to determine the physicochemical, microbial, sensory qualities and overall acceptability of the product.