The following work aims to verify the applicability of buffalo milk in the development of yogurt. Yogurt was prepared using the following ingredients: buffalo milk, cow’s milk, filtered water and a lactic culture. The milk samples were mixed in the proportions of 100% cow’s milk (FI), 50% of buffalo’s milk and 50% cow’s milk (FII); 30% of buffalo’s milk and 70% cow’s milk (FIII), 70% of buffalo’s milk and 30% cow’s milk (FIV) and 100% of buffalo’s milk (FV). The product was submitted to a sensory acceptance evaluation for the attributes of colour, texture, aroma and taste. Regarding the results of the sensory analysis, the formulation with 70% of buffalo milk presented organoleptic characteristics statistically similar to the formulation with 100% of cow’s milk. Therefore, FIII was used in the development of yogurt flavoured with cheese and guava jelly, which was subjected to sensory acceptance tests, the results of which were satisfactory, indicating good product acceptance.
Yogurt; Buffalo milk; Sensory analysis
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