The Study Utilization and Physical-Chemical Properties of Goat Milk Yogurt Replaced Water Extraction from Cordyceps militaris Waste Medium

Abstract

The aim of this experiment was to study the effect of partial substitution of goat milk with Cordyceps militaris water extract on physical-chemical properties of goat milk yogurt. The experimental design was Completely Randomized Design (CRD) with four experimental groups of the water extract from Cordyceps militaris in goat milk yogurt: group 1 (control at 0%), group 2 (replaced 10%), group 3 (replaced 15%) and group 4 (replaced 20%), respectively.  The data of pH, total acidity, total soluble solid, viscosity, color, texture profile were recorded. The results showed that all experimental groups had statistical significance decreased in total solid soluble, viscosity, color (L *) and texture (hardness, cohesiveness, chewiness and adhesiveness) (p <0.05) and opposite to b * (yellowness) (p <0.05.) when level of water extract was increased