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January 17, 2026FoodsOpen Access

Evaluation of the Fermentation Profiles and Quality Attributes of Yogurts Made from Cow, Goat, and Mixed Milk

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Authors

AJA. JankowskaMWMaria WachowskaADAneta Dąbrowska

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Overview

Evaluates fermentation behavior and quality attributes in cow, goat, and mixed milk yogurts, suggesting optimal combinations for sensory acceptance.

Key Points

  • The aim is to evaluate the fermentation and quality attributes of yogurts made from cow, goat, and mixed milk.
  • Analyzed fermentation profiles of yogurts from cow, goat, and mixed milk.
  • Assessed physicochemical, microbiological, textural, and color properties of the yogurts.
  • Evaluated volatile organic compounds before and after fermentation.
  • Conducted sensory assessments after two weeks of refrigerated storage.
  • Higher goat milk proportions shortened fermentation time.
  • Increased cow milk proportions improved lactic acid bacteria survival and textural properties.
  • Yogurts with more goat milk had a lighter color and higher whiteness.
  • The 25% goat milk sample achieved the highest sensory acceptance among mixed-milk yogurts.

Cite This Study

Jankowska et al. (2026) studied this question.

synapsesocial.com/papers/696b25cfd2a12237a9349257https://doi.org/10.3390/foods15020314
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