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Effect of Ginger Inclusion in Yoghurt Production and Its Acceptability

Fakolade Patience Olusola* & Oyeniyi Temitope Mercy

Department of Animal Science, College of Agriculture, Osun State University, Osogbo, Nigeria

Dr. Fakolade Patience Olusola, Department of Animal Science, College of Agriculture, Osun State University, Osogbo, Nigeria.

Keywords: Ginger; Yoghurt; Microbial Loads; Nutritive Value; Acceptability

Abstract

Raw milk contains higher microbial loads, which scared consumers from consuming it fresh except it undergoes processing. Ginger possesses anti-microbial properties (gingerol) which if included in yoghurt products could improve its microbial loads, nutritive aspect and organoleptic status. Twenty litres of White Fulani raw milk was used with 100g of fresh ginger (blended with 20mls of water to extract the juice). Milk was pasteurized at 62 - 65ºC for 30 minutes and processed into yoghurt with extracted ginger juice inclusion at 0% - T1, 5% -T2, 10% -T3 and 15% - T4, divided into four treatments and five replicates (of 1liters of milk per replicate) were conducted in a completely randomized design.

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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