Studies on physicochemical parameters of yoghurt incorporated with goat milk and cow milk

Abstract

A study was conducted to develop yoghurt incorporation of different of goat milk and cow milk quality was evaluated on parameters such as protein, fat, ash, moisture, lactose, total solid and acidity. There were four treatment and each were replicated five times control (T0) was prepared by adding 100% goat milk. T1 was prepared by adding 60% goat milk,T2 was prepared by adding 70% goat milk and 30% cow milk and T3 was prepared by adding 80% goat milk and 20%cow milk. T3 was found to be the best chemical parameter average score of (3.40)for protein,(4.82) for fat,(4.54) for lactose (85.72) for moisture (0.71)for ash (14.28) for total solids (0.76)for acidity.