Abstract

Yoghurts were prepared with commercial strains "CHR HANSEN” Denmark using two types of milk, ewe's milk and skim milk, ‘’CELIA’’. A dose of 2.5% of commercial starters was used for the preparation of the yoghurt. Physico-chemical, organoleptic and rheological properties of yoghurts prepared with both types of milk were studied in order to determine the best preparation depending on the type of milk. Sensory analysis revealed that the product made with ewe's milk was better compared to that made from skim milk. Furthermore, the effect of type of milk was clearly observed on the acidity, cohesiveness and number of lactic acid bacteria in this type of milk.        
 

Key words: Yoghurt, fermentation, ewe’s milk, lactic acid, viscosity, cohesiveness, adhesiveness.