Abstract

Soymilk and maize steep water were used as alternative raw materials to cow milk and commercial starter, respectively, for production of yoghurt. The cow milk used was both Fresh milk and dried powdered milk (DANO). The cost of production of the yoghurt samples as well as their chemical, microbial and organoleptic properties was compared with that of the commercially available yoghurt (FAN MILK). There was no significant difference (P<0.05) in the protein content of soymilk yoghurt (either fermented with commercial starter or maize steep water) and that of the dried powdered milk yoghurt fermented with maize steep water. Soymilk yoghurt fermented with commercial starter contained the highest moisture, the least carbohydrate and the least total solid, 94.07%, 0.81% and 5.89 g/100 g, respectively. The commercial yoghurt recorded the highest phosphorous and calcium 59.09 and 49.60 ppm, respectively. There was no significant difference (p<0.05) in the total viable count of soymilk yoghurt fermented with commercial starter and soymilk yoghurt fermented with maize steep water. Soymilk yoghurt fermented with maize steep water compares well with the other yoghurt samples organoleptically and costs less to produce.

Key words: Cow milk yoghurt, soymilk yoghurt, commercial yoghurt, commercial starter, maize steep water, chemical, microbial and organoleptic properties.