Abstract:
Yoghurt is a fermented milk product with s medium acidity obtained by lactic acid fermentation using thermophilic tactic acid bacteria. Stabilizers are sometimes called as hydrocolloids and their mode of action in yoghurt includes two basic functions; binding water and secondly promotion of an increase in viscosity and the molecules of stabilizers are capable of forming a network of linkages between the milk constituents and themselves due to the presence of a negatively charged group or carboxyl radicals (Schrieber, 1976) or to the presence of a salt possessing the power to requester calcium ions (Salvador and Fiszman, 1988). The use of stabilizers/ hydrocolloids is very important in manufacturing of set yoghurt because, the consumer preference of the set yoghurt depends on overall quality of the product especially on the viscosity, consistency, appearance and mouth-feel (Bassett, 1 983). As, FAO/WHO (I9?6) and the Food Drugs Act ( 1 975, 1 980), revealed the permitted stabilizes are, gelatin, pectin, carrageenan, agar, xanthan gum, locust bean gum etc. Thus this investigation was conducted to determine the best percentage of a suitable stabilizer to be added in the yoghurt that contributes to the maximum organoleptic characters.
