Yoghurt is a popular fermented milk product, and milk, like other animal protein sources, is scarce and expensive. This study was therefore designed to explore the potentials of coconut milk and cow milk prepared from full cream powdered milk in the production of yoghurts and to determine the physicochemical, colour, and sensory properties of the yoghurts. Yoghurts were produced from milk blends obtained by mixing full-cream cow milk prepared from powdered milk and coconut milk in five different ratios (90:10, 80:20, 70:30, 60:40, and 50:50), based on a completely randomized design, with 100% full-cream cow milk yoghurt as the control. The physicochemical, colour, and sensory properties of the yoghurts were evaluated. Significant difference...
Objective: This study was designed to assess the nutrient contents and acceptability of local cheese...
This research paper assessed textural, microstructural, sensory and colour properties of set-yoghurt...
The efficacy of using rice milk and coconut milk in the preparation of yoghurt was evaluated in a co...
Yoghurt is a popular fermented milk product, and milk, like other animal protein sources, is scarce ...
In this study, there was preparation of yoghurt from the raw milk of machine milked Jersey cows. Phy...
Yogurt was produced from milk obtained from coconut and tigernuts, singly, or in combination with f...
Yogurt provides an organism with probiotics, which can help digestion. However, many people do not ...
Yoghurt was produced from milk obtained from coconut milk and skimmed cow milk, by fermentation usin...
The objectives of this study were to make yoghurt from camel milk and determine its physicochemical,...
Lactose-intolerant people are unable to ingest cheese since it includes lactose. Lactose-free cheese...
Background: Yoghurt is a fermented dairy product basically produced from cow's milk. In Nigeria, cow...
This study was to investigate the effect of utilizing milk powder with addition of Cocoa powder, Ban...
Chemical composition, microbiological and sensory properties of five different yoghurt prepared from...
Aim: The project aimed at producing cheese products by partial substitution of cow milk with coconut...
Cheese is a dairy product that contains lactose so it cannot be consumed by lactose intolerant. Coco...
Objective: This study was designed to assess the nutrient contents and acceptability of local cheese...
This research paper assessed textural, microstructural, sensory and colour properties of set-yoghurt...
The efficacy of using rice milk and coconut milk in the preparation of yoghurt was evaluated in a co...
Yoghurt is a popular fermented milk product, and milk, like other animal protein sources, is scarce ...
In this study, there was preparation of yoghurt from the raw milk of machine milked Jersey cows. Phy...
Yogurt was produced from milk obtained from coconut and tigernuts, singly, or in combination with f...
Yogurt provides an organism with probiotics, which can help digestion. However, many people do not ...
Yoghurt was produced from milk obtained from coconut milk and skimmed cow milk, by fermentation usin...
The objectives of this study were to make yoghurt from camel milk and determine its physicochemical,...
Lactose-intolerant people are unable to ingest cheese since it includes lactose. Lactose-free cheese...
Background: Yoghurt is a fermented dairy product basically produced from cow's milk. In Nigeria, cow...
This study was to investigate the effect of utilizing milk powder with addition of Cocoa powder, Ban...
Chemical composition, microbiological and sensory properties of five different yoghurt prepared from...
Aim: The project aimed at producing cheese products by partial substitution of cow milk with coconut...
Cheese is a dairy product that contains lactose so it cannot be consumed by lactose intolerant. Coco...
Objective: This study was designed to assess the nutrient contents and acceptability of local cheese...
This research paper assessed textural, microstructural, sensory and colour properties of set-yoghurt...
The efficacy of using rice milk and coconut milk in the preparation of yoghurt was evaluated in a co...