Agrotechnology

Investigating the effects of a creamer versus skim milk powder in yoghurt production

4^th International Conference on Agriculture & Horticulture

July 13-15, 2015 Beijing, China

Clarity Ropafadzo Mapengo

Posters-Accepted Abstracts: Agrotechnol

Abstract:

Yoghurt produced at Nyarungu Training Centre (a dairy company in Chitungwiza) has not been of much preference on the dairy market. One of the ingredients responsible for the quality of the yoghurt is the thickening agent used. The thickening agent used at Nyarungu training centre is skim milk powder. The study was undertaken to find out a better thickening agent between skim milk powder and a creamer. The creamer used in this study was cremora. Addition of 2.5% cremora milk powder and 2.5% skim milk powder was done to skimmed milk of 12.02% total solids after preheating. The yoghurt with cremora obtained higher sensory scores for mouthfeel, viscosity and taste. The final product of yoghurt with cremora contained 4.10% protein, 3.48% fat, 0.74% acidity and 12 colony forming units of yeast and molds. There was a strong positive linear relationship between the fat content and the mouthfeel scores for the yoghurt with cremora. The yoghurt cremora as a thickening agent had a better shelf life. The shelf life was better by a scale factor of 0.7.