摘要：Goat milk yoghurts were produced by increasing the total solids content of milk to approximately 17% and 19% by UF (ultrafiltration) and some quality parameters of these samples were investigated. In addition the values of curd stability (consistency-viscosity) obtained from previous study (Karademir, 2000) was taken into consideration to compare results of present study. Physical, chemical and organoleptic properties of these samples were determined and observed the changes in these properties during the storage for 14 days. Differences, especially the values of viscosity and consistency between samples A and B were significant (p<0.05) (sample B was firmer than sample A). Even though the curd in sample B was firmer more than that of the curd in sample A; the body in sample B was evaluated more viscous and creamy by the panelists in organoleptic analysis. As results optimal total solid content of goat yoghurt produced from UF technique should be approximately 17% percent.
