Effects of adding palm oil on the physicochemical properties of high fat yoghurt

Main objective of this research was production of high fat yoghurt by partial or complete substitution of milk fat with palm oil. Three different types of high fat yoghurts, including yoghurt containing only 8% milk fat (control) yoghurt containing 4% milk fat and 4% palm oil, yoghurt containing 8% palm oil were produced. Samples kept in 4°C for 28 days and their physicochemical properties determined at the interval of 7 days. The results of statistical analysis showed that the treatment and the storage had significant difference (P0.05). Substitution of milk fat with palm oil reduced the levels of saturated fatty acids and short chain fatty acids while the amount of saturated fatty acid of Palmitic acid and unsaturated fatty acids of oleic acid and Linoleic acid showed a significant increase (p