Development of yogurt technology based on a mixture of cow’s and millet milk

In the last decade, plant-based alternatives to dairy products have gained increasing popularity due to their hypoallergenic properties, nutritional value, and sustainable production. Among these alternatives, millet stands out as a cereal rich in carbohydrates, minerals, and B vitamins. However, its limited protein content and essential amino acids reduce its nutritional value, necessitating technological adjustments. This study examines the production process of yogurt based on a mixture of 60% cow’s milk and 40% millet milk. The stages of millet milk production, its chemical composition, the impact of fermentation on nutritional value, and the analysis of physicochemical and organoleptic properties of the final product are considered. The results show that yogurt with 40% millet milk retains traditional flavor characteristics while significantly improving its nutritional profile. Specifically, the protein content increases to 3.31%, carbohydrates to 6.58%, and titratable acidity reaches 90°T. A moderate increase in viscosity (up to 5.80 mPa·s) and enhanced probiotic activity indicate high product stability. It was found that 40% millet milk is the optimal substitution level for cow’s milk, as higher concentrations negatively affect texture and organoleptic properties.

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