Yogur de leche de bufala y vaca

In Cuba have been developed dairy products of buffalo milk, as the yoghurt flavored with jam. The flavored yoghurt presents defects in its texture; therefore it was conceived the mixture of buffalo milk with cow milk for its elaboration. The objective of this work is to define formulation and technology of a buffalo -cow milk yoghurt flavored with strawberry jam. They were studied the types of dairy cultures to employ and the % of jam to use. Was characterized the yoghurt and was determined its shelf live. The decision making was based on sensory and rheological evaluations. Of the obtained results is recommended the use of the mixture 1:1 of thermophile cultures RR and B3 and 15 % of strawberry jam. The cost estimate for the experimental buffalo - cow milk yoghurt flavored with jam resulted inferior to the from the buffalo milk yoghurt with and without incorporation of jam.