The optimization of formulation and cost on homemade dairy yogurt

Abstract

The objective of this study was investigate the optimal formulation of Homemade dairy yogurt that 100 percent of dairy milk, ratio of dairy milk to skim milk powder and milk powder was 90:10, 85:15 and 80:20 respectively, as compared to the control (commercial-yogurt, Dutch mill). The Yogurt mixeds were heated to 85 C and held for 5 min, incubated at 43 C until the pH reached 4.3. The mixes were then stored at 4 C. Yogurt were prepared from higher ratio of dairy milk : skim milk powder and milk powder led to the more time of incubation. The 31 participated sensory evaluation of the sample. From the result choosed first three formulas to analysed in chemical characteristic and bacterial chariacteristic. Total solid of yogurt were prepare from 90:10 and 85:15 of dairy milk : milk powder ratio were not different with control (p>0.05). Total cell count was found to range between 8.08 – 8.50 LogCFU/g and Lactic acid bacteria was found to range between 6.71 – 8.88 LogCFU/g. The optimum formula of homemade dairy yogurt that ratio of dairy milk to milk powder was 90 : 10 and cost per unit (140 g.) was 10.51 Baht compare with control was 14 Baht.