The Effects of Blending Cow Milk with Soymilk on Yoghurt Quality

This investigation was carried out to study the effects of blending cow milk with soymilk on yoghurt quality. Yoghurt was made from fresh cow’s milk supplemented with soymilk (10, 15 and 20%), mixed with Gum Arabic (0.5 and 0.7%). Sugar (6%) and juices of banana (90 mg/100 ml water), mango (50 mg/ml water) and guava (100 mg/100 ml water). The results showed that fat, protein, ash contents and acidity were high in the plain yoghurt, while the highest value of total solids was obtained in yoghurt supplemented with 10% soymilk. The highest scores of color, flavor, consistency and overall acceptability were obtained in the plain yoghurt, while the highest score of taste was obtained in yoghurt supplemented with 15% soymilk. The highest fat, protein, ash content and total solids were obtained in guava yoghurt, while the highest acidity was obtained in mango yoghurt the best taste and color are obtained in guava yoghurt the highest scores of flavor and consistency were obtained in banana yoghurt, while the highest overall acceptability obtained in the mango yoghurt. The highest contents of protein, total solids, ash and acidity were obtained in yoghurt with 0.5% Gum Arabic, while the highest fat content was obtained in yoghurt with 0.7% Gum Arabic. The highest scores of color, flavor, taste and overall acceptability were obtained in yoghurt with 0.7% Gum Arabic, while the highest consistency was obtained in yoghurt with 0.5% Gum Arabic. The highest values of fat, total solids and ash were reported on the 3^rd day of storage period, while the highest values of protein and acidity were obtained at the 6^th day of storage. The highest scores of color, consistency, taste and overall acceptability were reported on the 3^rd day of storage period, while the highest scores of flavor were obtained on the 6^th day of storage period.