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KMID : 1024620070270030345
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Food Science of Animal Resources
2007 Volume.27 No. 3 p.345 ~ p.350
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Optimization of Goat Milk Yoghurt Preparation Conditions by Response Surface Methodology
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Ham Jun-Sang
Jung Seok-Geun
Shin Ji-Hye
Choi Mi-Young
Han Gi-Sung
Chae Hyun-Seok
Yoo Young-Mo
Ahn Chong-Nam
Ko Sang-Hyun
Park Kwang-Wook
Choi Seok-Ho
Lee Wan-Kyu
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Abstract
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This study was carried out to establish the optimal preparation conditions of yoghurt made from goat milk with reduced goaty flavor by adding citrus concentrate and flavor. A central composite design was applied to investigate the effects of citrus concentrate ratio (0.5, 1.0, 1.5, 2.0, 2.5%), citrus flavor ratio (0.01, 0.02, 0.03, 0.04, 0.05%) and fructose ratio (3, 4, 5, 6, 7%). The physico-chemical and sensory characteristics of the sixteen yoghurt samples were compared. The addition of citrus concentrate had a significant (p<0.01) effect on the pH, values. Regarding organoleptic properties, the addition of citrus concentrate had a significant (p<0.01) effect on color, and fructose had an effect on overall palatability. The maximum value of organoleptic goaty flavor was 2.35, more than double the minimum value. The optimum conditions predicted for minimizing goaty flavor of the yoghurt were 1.44% citrus concentrate, 0.0357% citrus flavor, and 6.91% fructose.
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KEYWORD
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Goat milk, yoghurt, RSM
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