Quality assessment and sensory acceptability of goat milk yogurt

Yogurt is the most consumed and preference dairy product on the market due to the positive perception that the live culture in yogurt able to promote health benefits. However, syneresis is the major problem in commercial yogurt. Goat milk yogurt is more likely to cause syneresis due to the weak and lack of consistency in curd tension because lack of alpha S1-casein content in goat milk proteins. Therefore, this book is intended to contribute the understanding of the suitability of stabilizers (i.e. gelatin or carboxymethly cellulose) used and its¿ concentration, as well as the concentration of starter culture and the incubation time in processing of goat milk yogurt to the dairy food industry. Then, the qualities such as pH, total titratable acidity, syneresis, and the sensory acceptability of the prepared goat milk yogurt could be interested in the book.