Sensorial and Physico-Chemical Characteristics of Yoghurt Manufactured with Ewe's and Skim Milk

Abstract: Yoghurts were prepared with commercial strains "CHR, HANSEN Denmark " using two types of milk, ewe's milk and skim milk "CELIA". A dose of 2.5 % of commercial starters was used for the preparation of yoghurt. Physico-chemical, organoleptic and rheological propeties of yoghurts prepared with both types of milk were studied in order to determine the best preparation depending on the type of milk. The sensory analysis revealed that the product made with ewe's milk was better compared to that made from skim milk. Furthermore, the effect of type of milk was clearly observed on the acidity, the cohesiveness and the number of lactic acid bacteria in this type of milk. Key words: Yoghurt Fermentation Ewe’s milk Lactic acid Viscosity Cohesiveness Adhesiveness INTRODUCTION chemical and rheological that may affect its organoleptic In recent years, there has been increasing demand during the period of fermentation as well as storage for a new range of dairy products, including yoghurts, period. which are similar to traditional products but have a low fat content [1]. Analytical Methods: All analytical determinations wer