Sensory properties of drinkable yogurt made from milk of different goat breeds

Uysal-Pala C., Karagul-Yuceer Y., Pala A., Savas T.

JOURNAL OF SENSORY STUDIES, vol.21, no.5, pp.520-533, 2006 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 21 Issue: 5
  • Publication Date: 2006
  • Doi Number: 10.1111/j.1745-459x.2006.00077.x
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.520-533
  • Çanakkale Onsekiz Mart University Affiliated: Yes


Drinkable yogurts made from different goat breed milk and made with normal and probiotic cultures were evaluated for their sensory characteristics. Milk of Turkish Saanen, Maltese and Turkish Hair goats obtained during the beginning, middle and end of lactations were used to produce drinkable yogurt. Using descriptive sensory analysis technique, common terms were developed as "goaty," "creamy," "fermented," "cooked," "throat burn," "sweet," "salty," "sour" and "astringent." Breeds, lactation periods and using regular and probiotic types of starter cultures affected the sensory characteristics of drinkable yogurts. Drinkable yogurts made by cow milk had weaker intensities of flavor attributes including goaty, creamy, throat burn and salty than that made by goat milks of the three breeds. Drinkable yogurts made from Turkish Saanen breed had more goaty flavor than those made from Turkish Hair and Maltese goat breeds. The products made by milk provided at the end of lactation period had the highest intensities of goaty flavor. In addition, the intensities of goaty, creamy and cooked flavors in the products made by regular yogurt cultures were higher than those of drinkable yogurts with probiotic cultures.