Effect of milk source and stabilizers on the compositional and sensorial quality of yoghurt

The study was carried out to evaluate the effect of milk source and stabilizers on the compositional and sensorial quality of yoghurt. The buffalo and cow milk was used as milk source, gelatin and pectin used at a concentration of 0.2% as stabilizer to prepare the yoghurt. Results showed that the fat, protein content, titratable acidity and Total solids of buffalo milk yoghurt was higher 6.70%, 4.46%, 0.88% and 16.50% respectively, than the cow milk yoghurt 5.90%, 4.43%, 0.73 % and 14.00%. Non-significant (P>0.05) different were found in both types of yoghurt with the addition of pectin and gelatin. While total solids content was significantly (P