Comparison of yoghurt and sour milk from cow, sheep and goat milk

Proizvedeni su jogurti i kisela mlijeka od kravljeg, ovčjeg i kozjeg mlijeka. Na uzorcima mlijeka, jogurta i kiselih mlijeka provedene su fizikalno-kemijske, mikrobiološke i reološke analize. Ovčje mlijeko imalo je najveći udio masti (7,95 %), proteina (4,94 %) i suhe tvari (14,33 %), dok je kravlje mlijeko imalo najveći udio laktoze (5,05%). Na uzorcima jogurta i kiselih mlijeka provedena je i senzorska analiza te test prihvatljivosti s obzirom da je glavni cilj ovog rada bio ispitati prihvatljivost fermentiranih proizvoda od ovčjeg i kozjeg mlijeka u odnosu na kravlje. U testu prihvatljivosti najviše ocjene postigli su ovčji jogurt (7,52 od 9) i ovčje kiselo mlijeko (7,41 od 9), a najlošije su ocjenjeni uzorci kozjeg jogurta (6,6 od 9) i kozjeg kiselog mlijeka (6,2 od 9). Dobiveni rezultati ukazuju da bi se ovčje mlijeko moglo više koristiti i u izravnoj potrošnji te u proizvodnji fermentiranih proizvoda.Yoghurt and sour milk were produced from cow, sheep and goat milk. Physico-chemical, microbiological and rheological analyzes were performed on milk, yoghurt and sour milk samples. Sheep milk had the highest share of fat (7.95%), protein (4.94%) and dry matter (14.33%), while cow's milk had the highest share of lactose (5.05%). Sensory analysis and the acceptability test were performed on yoghurt and sour milk samples as the main purpose of this paper were to examine the acceptability of fermented products of sheep and goat milk in regards to cows. In the acceptability test, sheep's yoghurt (7.52 out of 9) and sheep's sour milk (7.41 out of 9) got the highest score, while goat's yoghurt (6.6 out of 9) and goat's sour milk (6.2 of 9) got the lowest score. The obtained results indicate that sheep milk could be used more in direct consumption and in the production of fermented products