Table 1 shows the varying results of whole milk and whole milk with 5% SMP; in regards to °Brix, pH and titratable acidity, as shown in figure 1 indicates that whole milk with added 5% SMP treatment excels in all three testing components especially with °Brix. The °Brix score for whole milk 5% SMP sample result is 4.56° higher than the °Brix measurement for the whole milk sample. Brix is the total dissolved solids in a liquid; which includes sugars, salts, organic acids, and other soluble components in food. …show more content…
While treatment method C, which is the method I conducted, obtained the highest average rating in terms of acceptability, which I believe was due to the amount of lactic acid produced during pasteurisation, which gives yoghurt its distinctive taste of being sharp and acidic, along with its average firmness rating of 5 allowing it to be not to firmly set but, yet not to runny in consistency. Yet I believe my yoghurt could have used more time to become firmer in set as I rated it as semi set in my sensory analysis, suggesting whey proteins were not left long enough to coagulate for a firmer set (Tamime & Robinson,