2023
DOI: 10.18231/j.ijcbr.2023.011
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A study on physic-chemical properties of goat milk yoghurt incorporated with kiwi fruit () pulp

Abstract: The major objective of this research was to study the effect of different levels of kiwi () fruit pulp on physio-chemical properties of yogurt. During the study goat (capra hircus) milk yogurt incorporated with kiwi fruit pulp was analyzed for physico- chemical properties like fat, protein, moisture, total solids, ash, pH, synersis, acidity and colour properties etc. Yogurt was prepared by using different levels of kiwi fruit pulp. The data were statistically analysed by using Central composite rotatable desig… Show more

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