| Popis: |
A study on the effects of culture concentration (2.5 g/l, 5.0 g/l and 10.0 g/l) and inoculation temperature (25°C and 45°C) on physicochemical, microbial and organoleptic properties of yoghurt produced from three base materials (whole cow milk, WCM, powdered milk, PM, and soymilk, SM) was conducted in a nested experimental design. The two inoculation temperatures were nested within the three inoculation concentrations in each of the three base materials and replicated three times to form 54 experimental units. The shortest coagulation times were recorded on WCM (52 min) and PM (60 min) inoculated with 10.0 g/l at both temperatures (25°C and 45°C). The result also showed a significant (P 8 and 0.85 x 10 8 cfu/ml recorded on whole cow milk yoghurt (WCMY) and powdered milk yoghurt (PMY) respectively, and the lowest value of 0.52 x 10 8 recorded on soymilk yoghurt (SMY). A significant difference (P Keywords : culture concentration, inoculation, yoghurt, physiochemical properties Nigerian Food Journal Vol. 23 2005: 156-165 |
