Quality of yogurt produced from various types of milk as raw materials

Different types of milk are used to make yogurt, which gives it different qualities. Fresh milk, powdered milk, low-fat milk, non-fat milk, and Ultra High Temperature (UHT) milk all have different qualities. The goal of the study was to look at the chemical, physical, and sensory properties of yogur...

Full description

Saved in:
Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2024-01, Vol.1292 (1), p.12020
Main Authors: Setyawardani, T, Sumarmono, J, Rahardjo, A H D, Arkan, N D, Fadhlurrohman, I
Format: Article
Language:English
Subjects:
Acidity
High temperature
Ingredients
Low fat
Milk
Moisture content
Raw materials
Sensory properties
Starters
Ultrahigh temperature
Water content
Yogurt
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Different types of milk are used to make yogurt, which gives it different qualities. Fresh milk, powdered milk, low-fat milk, non-fat milk, and Ultra High Temperature (UHT) milk all have different qualities. The goal of the study was to look at the chemical, physical, and sensory properties of yogurt made from different ingredients. The treatment’s base materials were P1: yogurt made with fresh milk, P2: yogurt made with milk powder, P3: yogurt made with ultra-high-temperature milk, P4: yogurt made with low-fat milk, and P5: yogurt made with non-fat milk. Commercial yogurt starters were used to make yogurt, and each treatment was done four times. Other tests were done with Duncan. The factors for the study are the amount of moisture, total solids, pH, total titratable acidity, and how it tastes. The results showed that the moisture content, total solids, pH, and total titratable acidity were all significantly different (P
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/1292/1/012020