Goat Milk Yoghurt

Background:

Goat milk yoghurt is a dairy product made from the fermentation of goat milk by specific bacterial cultures, similar to the process used for traditional cow milk yoghurt. It is an alternative to cow milk, offering distinct taste, nutritional and compositional differences. Generally, goat milk yoghurt has lower acceptability due to their soft and fragile gel structure, salty taste, and goaty flavour. Further, the inherent composition of the yoghurt milk base, in conjunction with processing conditions and parameters, affects the products properties in different ways. The fermented product like yoghurt in great demand and reports on its processing from goat milk is limited in India. For limiting the technological challenges i.e., textural defects and optimizing the quality attributes in goat milk yoghurt, the present work was done.

Technology Details:

Goat milk yoghurt is considered as a specialty product which is an opportunity to diversify the dairy market. It can be a good approach for the value addition of goat milk at household level. The yoghurt has better shelf life than liquid goat milk and consumer can get healthier nutrients in the form of product. The compositional variation is an efficacious approach to enhance the overall quality of goat milk yoghurt.