The Effect of Storage on Chemical, Microbial and Sensory Characteristics of Goat’s Milk Yoghurt

Goatʹs milk yoghurt was evaluated during storage at the laboratory of Department of Dairy Production, Faculty of Animal Production, University of Khartoum. The total solids, fat, protein, lactose, ash and acidity of goatʹs milk yoghurt percent results are, 13.73±0.10, 4.58±0.10, 3.48±0.18, 4.81±0.14, 0.74±0.03 and 1.18±0.07 respectively. Total bacterial count, Streptococcus theromphilus count and Lactobacillus bulgaricus count and sensory evaluation (color, flavor and texture) were estimated on the zero, 3rd, 6th, 9th and 12th days of storage. Results obtained revealed significant (p < 0.05) variation in total solids, fat, titrable acidity, TBC, Streptococcus thermophilus count, color, texture and flavor w. Moreover high significant (p < 0.01) variations in protein, lactose and Lactobacillus bulgaricus count and non significant variation was noticed in ash content.