PROXIMATE, MICROBIAL AND SENSORY PROPERTIES OF YOGHURT PRODUCED FROM COW MILK AND SOYMILK

Abstract: This study was undertaken to assess quality of yoghurt made from cow milk and soy milk blend, the proximate, microbial, physicochemical, sensory and vitamin properties were analyzed. The proximate (moisture content, ash content, crude fiber, fat, protein and carbohydrate) Microbial (total viable count, coliform count, fungal count) and sensory (colour, texture, aroma, taste and over all acceptability). The yoghurt sample had a moisture range of 72-75% there is a significant difference between the samples P<0.05. Protein range of 4.51-7.69% and the sample made from 50% cow milk and 50% soymilk had the highest value. The fat content ranged from 1.95-3.80%, the fibre ranged from 0.74-0.97%. The ash content ranged from 1.23-1.41% and carbohydrate content ranged from 12-17.13 .The result of the microbial analysis showed that yoghurt sample made from 100% cow milk had the highest total viable count 1.70x104 CFU/ml and the sample made from 72.5% cow milk and 27.5% soymilk had the least viable count 1.2 x 104 CFU/ml. the control sample had the highest value of coliform count 4.71 x102 and when compared with others, Sample made from 65% cow milk and 35% soymilk and sample made from 57.5% cow milk and 42.5% soymilk had the least value for total coliform count. The sensory parameters revealed that sample made from 65% cow milk and 35% soymilk was the preferred, had the highest rate for color, texture, aroma, taste and over all acceptability. There vitamin A and B2 content in the samples ranged from 1.32- 5.55 (%) and sample made from 65% and 35% cow milk and soymilk respectively had the highest amount vitamin A and B2 and there is a significant difference between the samples P<0.05.