THE MANUFACTURE OF SET-TYPE NATURAL YOGURT CONTAINING DIFFERENT OILS .1. COMPOSITIONAL QUALITY, MICROBIOLOGICAL EVALUATION AND SENSORY PROPERTIES

Yoghurts rich in poly- and mono-unsaturated fatty acids were manufactu red from reconstituted skimmed milk powder using vegetable oils (olive , groundnut, sunflower or maize) to replace the milk fat. They were co mpared with a yoghurt containing anhydrous milk fat [AMF, 1.5% (w/w)]. The vegetable oil-based yogurts [at a 1.5% (w/w) level of addition] w ere different from the control yoghurt containing AMF. The microbiolog ical quality of all the yoghurts was excellent, and the yoghurt starte r organisms were in abundance. The sensory panel identified significan t differences (P < 0.05) between products containing AMF and vegetable oils in terms of whey separation and some flavour and aroma attribute s (acidic, oxidised, unclean and after-taste). Copyright (C) 1996 Else vier Science Limited