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The Journal of Food Technology in Africa
Innovative Institutional Communications
ISSN: 1028-6098
Vol. 6, No. 1, 2001, pp. 11-12
Bioline Code: ft01004
Full paper language: English
Document type: Research Article
Document available free of charge

The Journal of Food Technology in Africa, Vol. 6, No. 1, 2001, pp. 11-12

 en Preliminary study of the utilisation of coconut in yoghurt production
Imele H, and Atemnkeng A


The possibility of using the coconut in yoghurt production was evaluated. Four types of yoghurt were made from the mixture of cow milk and coconut milk using the different percentage. The preliminary results show that the final product is delicious, has pleasant coconut flavour. The titratable acidity of yoghurt ranged from 75° T (type D) to 95° T (Type A). The consistency/viscosity of the product has gone up with increase of the percentage of coconut in the mixture. The coagulation time of yoghurt is about 5 hours. After the organoleptic appreciation, the preference was given to different types of yoghurt.

© Copyright 2001 The Journal of Food Technology in Africa, Nairobi

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