Research Article

Consumer assessment of yogurts made from sheep’s, goat’s, cow’s and mixed milk

Henryka Bernacka, Anna Chwalna, Anna Jarzynowska, Magdalena Mistrzak

1. Acta Sci. Pol. Zootechnica, 13(1), 2014, 19‒28

Abstract. The main objective of the study was a comparison for cholesterol in yogurts made from sheep milk, goat milk, cow milk, and their 1:1 mixures. The products were also subjected to consumer sensory evaluation of flavour, colour, and consistency. The sensory analysis was carried out by a group of 30 people (3rd year students of the Agriculture and Biotechnology Department at the University of Technology and Life Sciences, Bydgoszcz). The type of milk was a decisive factor in the organoleptic assessment of the quality of given yogurt. As regards the best taste and smell, respondents selected sheep, cow, and mixed cow-ship milk yogurts. Goat yogurt had the brightest colour, said to be snow-white, whereas the cow yogurt colour was creamy yellow. Yogurt made of goat, cow and mixed (cow and sheep) milk was characterised by the highest stability of curd.

Keywords: milk, yogurt, cholesterol, sensory traits