Browsing by Author "Imbulegama, I.G.M.W."

Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    Production of New Dairy Product, “Yogocurd”: A Development Through Combination of Yoghurt and Curd
    (Uva Wellassa University of Srilanka, 2011) Sampath, R.D.S.D.; Imbulegama, I.G.M.W.
    Milk is an essential component of the human diet and many dairy products are available in the market with different forms of value addition. Yoghurt is one of the most popular fermented dairy products produced from cow milk which suits for the palate of most consumers due to its unique sensory qualities. Curd is the main fermented product produced from buffalo milk in Sri Lanka with excellent market demand. Both, yoghurt and curd can uplift the shelf life of the milk from one day to approximately one week. Also these products have the ability to attract consumers who do not like to drink fresh milk. Yoghurt and curd are usually found in the market and consumed as unique products separately. Moreover, the raw materials, fermentative bacteria, incubation time, temperature, storage conditions and the sensory qualities of these two products are far different. The Yogocurd is an attempt to develop a dairy product with two layers of yoghurt and curd which are separated by a thick colorful jelly layer within one container. The final product of this research, Yogocurd is a new dairy product, which consumers could enjoy the sensory and nutritional qualities of both yoghurt and curd in one cup instead of buying two products separately.