Abstract
Two types of yogurt were prepard from market milk and reconstituted skim milk, with the ratios of different components. Through the process of fermentation from 0 to 8 hours, the differences in the properties and in the taste between them were examined.
The acidity increased in both types from 2 to 3 hours. As for the speed of acidification, the skim milk yogurt was faster than the market milk. It took 4 hours for the market milk to reach 0.8% in acidity, which is desirable for yogurt in general, while it took 3 hours for skim milk.
At any fermenting time, the curd of the skim milk yogurt was harder than that of the market milk.
On a sensory test the desirable fermenting time was 4 hours for the market milk yogurt and 3 hours for the skim milk yogurt. Moreover, compared with both types, the market milk yogurt was more preferred.
