Some properties of goat milk yoghurts produced by different fortification methods

In this study; the effects of different fortification methods, namely evaporation (A), addition of goat milk powder (B), and ultrafiltration (C), on various quality criteria of goat milk yoghurt were investigated. Total solids and fat were standardized to 15 and 3%, respectively. Chemical, physical and sensory properties of the samples were evaluated during storage for 14 days. The effects of fortification methods on pH, total solids, lactic acid, volatile fatty acids, and tyrosine values of goat milk yoghurts were negligible (p>0.05). Fortification methods had no significant effects on titratable acidity, acet-aldehyde, consistency and viscosity (p<0.05). During storage, while consistency, viscosity, titratable acidity, lactic acid, volatile fatty acids and tyrosine contents of yoghurts increased, acetaldehyde and pH values decreased. The sensory evaluation showed that sample A had the highest taste score and sample C had the highest body and texture scores.