The Effect of Storage on Chemical, Microbial and Sensory Characteristics of Goat’s Milk Yoghurt


Goat's milk yoghurt was evaluated during storage at the laboratory of Department of Dairy Production, Faculty of Animal Production, University of Khartoum. The total solids, fat, protein, lactose, ash and acidity of goat's milk yoghurt percent results are, 13.73±0.10, 4.58±0.10, 3.48±0.18, 4.81±0.14, 0.74±0.03 and 1.18±0.07 respectively. Total bacterial… (More)


3 Figures and Tables