000			01931nam a22002177a 4500
005			20160817094444.0
008			160817b2011 xxu||||| |||| 00| 0 eng d
041			_aeng
082			_a2522-T
100			_aNoor Haider (2009-VA-661) _925614
110			_cDr. Muhammad Nasir _95008
245			_aNutritional, Microbiological And Organoleptic Evaluation Of Yoghurt Prepared From Goat-Buffalo Milk Blends
260			_c2011.
300			_a100p.;
502			_aDue to the high nutritional quality, goat milk is considered important daily food. But in our country, less usage of goat milk is due to lack of information about its basic nutrients and nutritional benefits, which provides less profit to the goat owners. Present study has been designed to prepare yoghurt from goat-buffalo milk blends for physico-chemical, nutritional and microbiological evaluation and to find out the best goat-buffalo milk blend for yoghurt preparation through organoleptic acceptability studies. Raw goat and buffalo milk was collected from University of Veterinary and Animal Sciences, Pattoki Campus, Pakistan and transferred to laboratory for analysis. After yoghurt preparation, chemical analysis was conducted for total solids, pH, ash content, lactose, cholesterol, protein, acidity and then physical analysis for viscosity and syneresis was conducted. Samples of yoghurt were microbiological analyzed for total viable count of Lactobacillus acidophilus, yeast, molds, coliforms by using different media. Yoghurt was also studied for sensory and nutritional evaluation after 0, 1, 3, 5, 7 and 9 days of storage at 4 °C. The data obtained was statistically evaluated through two way ANOVA by applying CRD.
650			_aFood and Nutrition _925615
650			_aDepartment of food science and human nutrition _917203
700			_aProf. Dr. Makhdoom Abdul Jabbar _925616
700			_aProf. Dr. Muhammad Abdullah _95804
942			_cTH
999			_c9041 _d9040