Influence of breed and husbandry on viscosity of Israeli goat milk yogurt

Goat's milk yogurt prepared from milk of different goat breeds on different farm types resulted in different viscosity. Yogurt from milk of goat breeds browsing on pasture was richer in solids and resulted in significantly higher viscosity compared with that of cow milk yogurt and yogurt produced from milk of goats fed hay and concentrate indoors. Milk from goats browsing on pasture was diluted in total solids content close to that of milk from goats kept indoors and cows. Yogurt made from this diluted milk still resulted in higher viscosity. It appears that milk from goat breeds browsing on pastures contains certain factor(s) that causes an increase in the viscosity of yogurt produced from it. (C) 2000 Elsevier Science B.V. All rights reserved.