Promotion of coconut in the production of yoghurt

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dc.contributor.authorRita E. Sanful
dc.date.accessioned2014-05-15T10:21:40Z
dc.date.available2014-05-15T10:21:40Z
dc.date.issued2009
dc.description.abstractYoghurt was produced from milk obtained from coconut milk and skimmed cow milk, by fermentation using starter cultures. The results obtained show that the pH of the various products ranged from 4.2 - 4.4. The acceptability of the yoghurt produced was investigated in a sensory evaluation study. The sensory evaluation study of the samples indicated that yogurt produced from skimmed cow milk did not differ from those produced from coconut and cow milk composites in all sensory quality attributes. Thus coconut milk can be used with cow milk to produce acceptable and affordable yoghurt since coconut milk is cheaper. The results also showed that middle aged coconut (7 - 8 months old) could be used for the production of acceptable yoghurten_US
dc.identifier.citationAfrican Journal of Food Science Vol. 3 (5). pp. 147-149, May, 2009en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1318
dc.language.isoenen_US
dc.subjectSensory evaluationen_US
dc.subjectstarter cultureen_US
dc.subjectcoconuten_US
dc.subjectsubstrateen_US
dc.titlePromotion of coconut in the production of yoghurten_US
dc.typeArticleen_US

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