+44-7897-074717Masamba, K.G and Ali, L
Yoghurt is one of most important dairy product consumed throughout the world. However, recently production of yoghurt from other non animal based milk is also on the increase and is necessitated by a number of factors such as health reasons and consumer changing demands. A study was carried out to assess the sensory quality and acceptability of yoghurts made from cow, goat and soy bean milk. Yoghurt was processed from cow, goat and soy bean milk and sensory quality in terms of smell, mouth feel and taste as well acceptability were evaluated. Results showed both sensory quality and acceptability were significantly affected (p<0.05) by type of milk used in making yoghurts. Yoghurt made from cow milk had higher sensory quality scores in all the attributes followed by goat milk yoghurt while soy milk yoghurt had the lowest scores. Furthermore, cow milk yoghurt was more acceptable than the other types of yoghurt and soy milk yoghurt was the least accepted. It can be concluded that the type of milk from where the yoghurts are made from significantly affected (p<0.05) both sensory quality attributes and overall acceptability.
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