Effect of Different Additives from Local Source on the Quality of Yoghurt

Abstract

Yoghurt is the most popular fermented milk product in the most parts of world. It involves use of specific symbiotic culture of L. bulgaricus and S. thermophilus. Yoghurt consists of valuable nutrients as in milk but it seems to have more than milk. In the present study different food additives from local source are used as additives and the effect is estimated for possible influence on the quality of yoghurt. Yoghurt was prepared by using different stabilizers like carboxymethyl-cellulose (CMC), guar gum, gelatin, cornstarch and their combinations like CMC-gelatin, gelatin-cornstarch and CMC-cornstarch at different levels i.e. 0.1, 0.2, 0.3, 0.4 and 0.5% at 0, 7, 14 and 21 day of storage interval. Guar gum at 0.1% gives best result for low acidity and low pH where as total solid free fatty acid, acetaldehyde contents comes best with the cornstarch. Food additives have influence on pH, acidity, total solid and acetaldehyde contents. During the storage of 21 days with increasing amounts of food additives, there was an increase in acidity, free fatty acids, total solid and acetaldehyde contents but decrease in pH.