Acidification kinetics, physicochemical properties and sensory attributes of yoghurts prepared from mixtures of goat and buffalo milks

Five formulations of set‐type yoghurt were produced using different caprine–bubaline milk ratios. They were investigated in regard to the acidification kinetics, yoghurt composition, rheology and sensory attributes. The acidification profile of all five experimental groups was similar, but the maximum acidification rate was higher for yoghurts of milk mixtures. The addition of buffalo milk increased total solids, fat and overall acceptance of yoghurt, besides decreasing synaeresis. Yoghurts made from caprine–bubaline milk mixtures reached good sensory scores and yoghurt prepared with 30% of goat milk and 70% of bubaline milk received the best sensory scores.