Yummy, yummy, coco-yoghurt
| cg.contributor.affiliation | Technical Centre for Agricultural and Rural Cooperation | en |
| cg.howPublished | Formally Published | en |
| cg.identifier.url | https://hdl.handle.net/10568/99634 | en |
| cg.issn | 1011-0054 | en |
| cg.journal | Spore | en |
| cg.number | 77 | en |
| cg.place | Wageningen, The Netherlands | en |
| cg.subject.cta | CROPS | en |
| dc.contributor.author | Technical Centre for Agricultural and Rural Cooperation | en |
| dc.date.accessioned | 2014-10-16T09:14:06Z | en |
| dc.date.available | 2014-10-16T09:14:06Z | en |
| dc.identifier.uri | https://hdl.handle.net/10568/48198 | |
| dc.title | Yummy, yummy, coco-yoghurt | en |
| dcterms.abstract | One profitable project for village enterprises in coconut-growing areas is the making of coconut yoghurt. This product is both delicious and nutritious (on a par with yoghurt made from 100% dairy milk). Some capital investment is required to buy... | en |
| dcterms.accessRights | Open Access | |
| dcterms.bibliographicCitation | CTA. 1998. Yummy, yummy, coco-yoghurt. Spore 77. CTA, Wageningen, The Netherlands. | en |
| dcterms.description | One profitable project for village enterprises in coconut-growing areas is the making of coconut yoghurt. This product is both delicious and nutritious (on a par with yoghurt made from 100% dairy milk). Some capital investment is required to buy equipment such as a coconut meat grater and a presser, autoclave, refrigerator, incubator, stove, blender, stainless steel mixing container and weighing scale. To make coco- yoghurt, starter cultures must first be prepared. To do this, a 10% solution of non-fat dry milk (NFDM) is autoclaved for 10 mins at 10 psi, cooled, and divided in half; one half is inoculated with Streptococcus thermophilus, and allowed to incubate for 14 hrs at 38° C, and the other half with Lactobacillus bulgaricus and incubated for 15 hrs at 42° C. The starters may now be stored at 5° C until use. Two textures of yoghurt may be made, a viscous one and a soft curd type. For the viscous, the milk base consists of 50% coconut milk and 50% NFDM; for the soft curd, the proportions are 44% coconut milk to 56% NFDM. The milk base is pasteurised at 85° C for 20 mins, cooled, and inoculated with 1.5% each of the previously prepared starter cultures. The mixture is poured into small yoghurt containers and then incubated at 42° C until the pH reaches 4.5 - 4.7. Coco-yoghurt can now be stored for 5 days at 5° C. For different flavour sensations, fruit extracts may be added to the yoghurt. Bon appetit! Contact: The Institute of Food Science and Technology, College of Agriculture, University of the Philippines at Los Baños College Laguna, Philippines. | en |
| dcterms.isPartOf | Spore | en |
| dcterms.issued | 1998 | |
| dcterms.language | en | |
| dcterms.publisher | Technical Centre for Agricultural and Rural Cooperation | en |
| dcterms.type | News Item |