Physicochemical and sensory properties of fermented dairy beverages made with goat's milk, cow's milk and a mixture of the two milks

- The kind of milk influenced the physicochemical quality, viscosity and sensory characteristics of fermented dairy beverages.
- Increase in acidity and a decrease in viscosity of the fermented dairy beverages during storage.
- The addition of guava jelly provided positive changes in the rheological and sensory behaviour of the fermented dairy beverages.
- The mixture of cow's and goat's milk provided change in proper characteristics of the fermented dairy beverages.

Three dairy beverages with different concentrations of cow's and goat's milk and whey with added guava jelly were prepared and stored at 7 °C for 28 days and then evaluated for their physicochemical (total solids, protein, fat, lactose, acidity, pH and syneresis), rheological (viscosity) and sensory characteristics (Quantitative Descriptive Analysis). The dairy beverage made with the milk and whey from cows and goats (Mixed Dairy Beverage - MDB) showed lactose and pH values lower than the beverage made with goat milk and whey (Goat Dairy Beverage - GDB), but higher than those of the beverage made with cow milk and whey (Cow Dairy Beverage - CDB). MDB also exhibited a higher viscosity than GDB and a higher water holding capacity than CDB. All the beverages received similar scores for most of the evaluated sensory attributes, with similar scores for MDB and CDB in terms of purchase intention. The development of dairy beverages with both goat's and cow's milk with added guava jelly is an interesting opportunity to produce a nutritional product that is considered satisfactory by consumers.