Abstract
Calcium and magnesium dietary intakes among Japanese individuals are below the required levels and drinking soft water is considered a contributing factor for this low intake. Therefore, we aimed to prepare yogurt with hard water and skimmed milk to strengthen its mineral composition. Measurements of pH, lactic acid content, hardness, viscosity, and nutritional value, and sensory evaluation of the prepared yogurt were carried out.
The ingredients used in the preparation of yogurt are rich in calcium, magnesium, and proteins, and low in calories, compared with the commercially available yogurt. Moreover, increasing the amount of skimmed milk increases the hardness and viscosity of yogurt; high hardness and viscosity are characteristics of plain yogurt that make it easier for infants and the elderly to eat. On the other hand, the amount of hard water in the milk did not affect either the physical properties of yogurt or the results of sensory evaluation. Therefore, the unique flavour of hard water does not affect yogurt preparation.
