The Macro Nutrients and Calorific Values of Yoghurt
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Yoghurt was prepared from the milk of three cow breeds i.e. Red Sindhi, Thari and Bhagnari. A total of 10 batches (from milk of each breed) were prepared. All the yoghurt samples were analyzed for pH, chemical characteristics like moisture, fat, protein, lactose and ash. Chemical analysis of yoghurt produced from milk of three different cow breeds showed variation in composition. The pH value of yoghurt made from milk of Bhagnari was statistically higher than the yoghurt made from milk of Red Sindhi and Thari. The moisture content of yoghurt made from the milk of Red Sindhi significantly high ...
Yoghurt was prepared from the milk of three cow breeds i.e. Red Sindhi, Thari and Bhagnari. A total of 10 batches (from milk of each breed) were prepared. All the yoghurt samples were analyzed for pH, chemical characteristics like moisture, fat, protein, lactose and ash. Chemical analysis of yoghurt produced from milk of three different cow breeds showed variation in composition. The pH value of yoghurt made from milk of Bhagnari was statistically higher than the yoghurt made from milk of Red Sindhi and Thari. The moisture content of yoghurt made from the milk of Red Sindhi significantly high from the yoghurt of Thari and Bhagnari cow breed. The fat content of yoghurt made from milk of Bhagnari and Red Sindhi were statistically similar and significantly different from Thari, cow breed. The protein content of yoghurt made from the milk of Red Sindhi was markedly higher than the yoghurt of Thari, Bhagnari cow breed. The lactose content of yoghurt made from the milk of Thari and Bhagnari was statistically similar and markedly high from Red Sindhi cow breed. The ash content of yoghurt made from the milk of Red Sindhi was significantly high from Thari and Bhagnari cows.
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