Physiochemical Analysis of Local (Fulani) Yoghurt Syrup Sold in Bauchi Metropolis

Abstract

Yogurt is a fermented milk product consumed by large segments of our population either as a part of diet or as a refreshing beverage. It is a nutritiously balanced food containing almost all the nutrients present in milk but in a more assimilable form. It is obtained by lactic acid fermentation of milk through the action of Streptococcus thermophilus and lactobacillus bulgaricus (Adolfessonet al., 2004). It is more nutritious than many other fermented milk products because it contains a high level of milk solids in addition to nutrients developed during the fermentation process and its sensory attributes have a large effect on consumer acceptability (Sant – eve et al., 2008). Yoghurt whether produced from raw milk or fabricated milk, still has similar physical, chemical, sensory and microbiological properties. These properties are essential and must be preserved during storage. The chemical composition and microbiological quality of yoghurt has been reported by several workers Saint – eveet al., 2008; Yagygin and Kinc 1980; Dayisoylu, 1993; McGregor and white, 1986. Yoghurt is one of the oldest fermented milk products known. Fermentation of milk involves the action microorganisms, principally the lactic acid bacteria. These microorganisms sour the milk by converting the milk sugar lactose to lactic acid (Kagan, 1985). Yoghurt gels are built of dusters of aggregated case in particles formed as a result of gradual fermentation of lactose by lactic acid bacteria (Horine, 1999, 2003).