MICROBIOLOGICAL AND SENSORY QUALITIES OF FILLED YOGHURT INCORPORATING CONDENSED COCONUT WATER
S.P. Malarkannan and P.I. Geevarghese
A detailed investigation was carried out to assess microbiological and sensory attributes of yoghurt made by incorporating condensed coconut water in partial replacement of MSNF at 25 and 50 per cent levels with and without gelatin. There was no significant difference in tyrosine value between control and treatments. No significant difference was observed in L. bulgaricus and coliform count but significant difference (P < 0.01) between control and
treatment was observed with S. thermophilus count and yeast and mould count.