Some Technological and Compositional Aspects of Set Yoghurt from Reconstituted Whole and Mixed Milk Powder

This study was based on collection of ten batches of milk and set yoghurt samples from a modern dairy plant in Khartoum State to estimate the compositional quality of set yoghurt. The milk samples used for the manufacturing of set yoghurt were of reconstituted whole milk powder or a mixture of reconstituted whole milk and skim milk powder. The set yoghurt samples were collected immediately after processing then they were stored at refrigerator. Results indicated that the mean level of total solids (T.S.), ash content and acidity in set yoghurt made from reconstituted whole milk powder + skim milk powder samples were found to be 14.00± 0.87 %, 0.769± 0.10 % and 0.847± 0.127%, respectively. Similarly in set yoghurt from reconstituted whole milk powder the mean level of T.S., ash content and acidity were 15.29± 0.524%, 0.736± 0.037% and 0.770± 0.081%, respectively. It was concluded that the values of set yoghurt agreed with international standards for total solids, ash and titratable acidity. However, due to the uneven levels of these measurements, standardization of the compositional quality should be adopted in the country.