Development of yogurts with mixture of sheep and bovine milk: effect on chemical physical characteristics, protein profile and antioxidant activity

Yogurt is one of the most popular fermented dairy products and an excellent medium for new ingredients/food source. This study sought to evaluate characterize bovine milk (BM) sheep (SM) yogurt made from milk, BM:SM mixture with respective 100:0 fractions: 75:25, 50:50, 25:75 0:100, their influence on physicochemical parameters, antioxidant, protein profile, microstructure color analysis yogurts. Yogurts higher levels acidity, protein, fat, total solids, ash calcium were ones SM.. Regarding attributes, all yogurts showed yellow-green characteristics after 21 days storage by evaluating parameters a* b*, a predominance milk. The antioxidant profile concentration at but has DPPH (2,2-diphenyl-1-picrylhydrazyl) value, while maintained constant values ​​during storage, being 0:100. Scanning electron microscopy (SEM) that BM (100:0) more compact structure, possibly due larger size fat particles lower compared SM (0:100). Sheep presented better nutritional showing its potential in manufacture products.