Studies on the production and consumer's acceptability of alcoholic type of yoghurt

The sensory quality, general acceptability and shelf-life of yoghurt as influenced by fruit wine, lambanog and coagulating agent were studied. A preliminary experiment (Phase 1) was conducted to determine the level of each alcoholic drink most acceptable and the results were applied in Phase 2. In each trial, nine kg yoghurt mix was divided in 3 equal lots, one with 10% fruit wine (Lot A), the other with 1% lambanog (Lot B) and a control (Lot C). Each lot in all 5 trials conducted was subdivided into 2 equal sublots, one with rennet (sublot 1) and the other without (sublot 2) and aged at refrigerated temperature (0-8 deg C). At different storage periods, representative samples were taken and evaluated organoleptically and analyzed for physical, chemical and microbiological qualities. The data were analyzed statistically using the Randomized Complete Block (RCB) design, 4-factor Factorial and Split/Split Plot both in RCB design. In terms of the sensory parameters studied, alcoholic yoghurt was more acceptable to both male and female consumers but male panel acceptability scores were significantly (P0.05) higher. Acceptability scores decreased with prolonged storage. Rennet as a coagulating agent slightly improved the organoleptic quality of yoghurt. Addition of alcoholic drink (fruit wine or lambanog) and rennet increased firmness of yoghurt which was maintained up to 22 days. Yoghurt with 10% fruit wine had a significantly (P0.05) lower fat and total solid contents and pH, and consequently higher lactic acid content which further increased up to 22 days. Coliforms were virtually absent in all samples throughout the storage period by yeasts and molds increased with prolonged storage and were significantly (P0.05) lower in yoghurt with alcohol and rennet. Acceptability and shelf-life of alcoholic yoghurt with and without rennet remained good for 26 and 23 days, respectively, while only 17 and 16 days for the control with and without rennet, respectively at a storage temperature of 0-8 deg C