PREPARATION OF FUNCTIONAL YOGHURT FROM SHEEP AND GOAT MILK BLENDS

The main objective of this study was to develop functional yoghurt by using different concentrations of goat and sheep milk. The functional yoghurt was prepared by blending sheep and goat milk at different levels i.e., T1 (100% goat milk) T2 (75% goat milk and 25% sheep milk) T3 (50% sheep milk and 50% sheep milk) T4 (75 sheep milk and 25% goat milk) T5 (100% sheep milk). All these treatments were compared with a control (T0) 100% buffalo milk. Yoghurt samples were stored at 4 0C. Physico-chemical analysis and sensory evaluation was conducted for 28 days at the interval of seven days. Addition of sheep milk in goat milk at all levels increased protein, fat, lactose, ash content and total solids of yoghurt. Acidity and pH of all the treatments were non significantly influenced from control and ranged from 0.78 to 0.85% and 4.46 to 4.51 respectively as compared to acidity and pH of control 0.82% and 4.50. Fat protein and lactose content non significantly decreased during storage while total solids non significantly increased in all the treatments. After 28 days of storage acidity of yoghurt increased from 0.76% to 0.92% and pH decreased from 4.56 to 4.39. Sheep milk up to T2 level improved color, flavor and texture scores of yoghurt. The overall acceptability score of T2 was (7.75) as compared to control (7.92). Sensory analysis revealed that functional yoghurt made from 75% goat milk and 25% (T2) sheep milk was better compared to other treatments.