Sensory properties and acceptability of yoghurt and aromatized yoghurt from cow\u27s and goat\u27s milk

U ovom je radu ispitana prihvatljivost uzoraka jogurta i aromatiziranih jogurta proizvedenih od kozjeg i od kravljeg mlijeka. Svi uzorci jogurta pripremljeni su od trajnog kozjeg i kravljeg mlijeka. Aromatiziranim uzorcima jogurta, u mlijeko prije fermentacije, dodano je 5% saharoze i 0,3% arome (breskve ili pistacije). Fermentacija svih uzoraka trajala je približno 3 sata i 55 minuta. Koagulum jogurta od kozjeg mlijeka bio je nešto mekši. Proizvedeni uzorci jogurta ohlađeni su te čuvani u hladnjaku. Tijekom čuvanja h, 3., 6. i 9. dan mjerena je kiselost i viskoznost uzoraka jogurta i provedena je senzorska analiza. Uzorci jogurta od kozjeg mlijeka (sa i bez arome) u prosjeku su bili kiseliji tijekom ukupnog perioda čuvanja. Izmjerena viskoznost standardnog i aromatiziranog kozjeg jogurta tijekom čuvanja bila je nešto slabija od viskoznosti kravljeg jogurta. Svi uzorci jogurta od kozjeg mlijeka slabije su senzorski ocijenjeni negoli uzorci jogurta pripremljeni od kravljeg mlijeka. Aromatizirani uzorci bolje su ocijenjeni od nearomatiziranih. Najbolje su bile senzorske ocjene svih proizvedenih uzoraka jogurta nakon 3 dana čuvanja, pa je tada provedeno ispitivanje prihvatljivosti i poželjnosti uzoraka verbalnom hedonističkom skalom. Veću poželjnost imali su aromatizirani uzorci jogurta od obje vrste mlijeka. Najveću poželjnost (100,00% i 94,55%) imali su jogurti aromatizirani aromom pistacije dok je aroma breskve bila manje poželjna (96,36% i 87,27%). Statistički nisu utvrđene značajne razlike između kontrolnog jogurta i jogurta od kravljeg mlijeka s aromom pistacije. Aromom pistacije aromatizirani jogurt proizveden od kozjeg mlijeka pokazao je značajnu statističku razliku od ostalih uzoraka jogurta.In this work the acceptability of plain and aromatized yoghurts from goat\u27s and cow\u27s milk was investigated. Yoghurt samples were prepared from long life goat\u27s and cow\u27s milks. Aromatized yoghurt samples were prepared with the addition of 5% sucrose and 0.3% of aroma (peach or pistachio) in milk before fermentation. Fermentation time of all samples was approximately 3 hours and 55 minutes. Produced yoghurt samples were cooled down and storaged in refrigerator. Goat\u27s yoghurt coagulums were a slightly softer than cow\u27s. During 1st, 3rd, 6th, and 9th day of storage acidity and viscosity were measured and sensory analysis was conducted. Goat\u27s yoghurt samples (with and without aroma addition) were in average slightly sourer during storage, and the viscosity of these yoghurts was lower in comparison with cow\u27s yoghurts of the same category. All goats\u27yoghurt samples had lower sensory scores in comparison to cow\u27s, and aromatized samples had better scores than control. As the best sensory scores of all produced yoghurt samples were recorded after 3rd day of storage, the acceptability and desirability evaluation, using verbal hedonic scale, were conducted. Plain goat\u27s yoghurt and goat\u27s yoghurt aromatized with peach were not acceptable. Aromatized yoghurt from both types of milk had better desirability. Cow\u27s and goat\u27s yoghurts aromatized with pistachio had the best desirability (100.00% and 94.55%), while peach\u27s aroma was less desirable (96.36% and 87.27%), respectively. Differences between plain cow\u27s yoghurt and cow\u27s yoghurt aromatized with pistachio were not statistical significant Goat\u27s yoghurt aromatized with pistachio showed statistical significant difference from other goat\u27s yoghurt sample