OVINE MILK .5. APPLICATION OF RESPONSE-SURFACE METHODOLOGY TO MANIPULATION OF THE ORGANOLEPTIC PROPERTIES OF SET YOGURT

Manipulation of the organoleptic properties of set yogurt manufactured from ovine milk has been studied. Although compositional change was r estricted to variation in fat (0-10 %) and sucrose (0-4 %) content, su bstantial changes in sensory properties were noted. The experiments we re statistically designed and, as a result, the response surfaces betw een key sensory attributes and composition were determined. Both fat a nd sucrose content affected the sensory properties of the- yogurt. Inc reasing fat content improved creamy flavour and perceived viscosity - key determinants of overall product acceptability. In contrast, the re sults suggested an optimal level for sugar addition of about 1.2 %. Th e effect of sucrose addition on organoleptic properties was complex be cause sugar addition influenced attributes with opposing contributions to overall acceptability.