In yogurt preparation what will be the expected differences between Goat vs. Cow milk in nutrient content as well as biochemically that would make the differences be seen in a wet lab in the formation and nutritional quality of the yogurt.

 

Five yoghurt formulations were prepared by combining various proportions of the milk of non-homogenized cows and goats. Samples were examined during storage at 4 degree Celsius in terms of their pH, mechanical properties, flow behavior, syneresis, color and sensory properties. The addition of goat milk resulted in smaller pH improvement, a higher index of whiteness, lower syneresis and a major decrease in the gel's firmness and consistency during storage. The link between the physicochemical properties of yoghurts and the gel microstructure. Sensory evaluation found that the addition of goat's milk had a huge effect on yoghurt whiteness, taste, syneresis and lumpiness. In general, the higher the milk content of the goats, the greater the physicochemical and sensory variation with respect to the 100% yoghurt milk of the cows.