Goat and sheep milks have long been used to produce a range of dairy products due to their nutritional value and health benefits. Information about the microstructure and rheology of goat and sheep yoghurts, however, is scarce. In this study, the microstructure, texture and rheological properties of cow, goat and sheep yoghurts were investigated and compared. The results show that a longer fermentation and gelation time was required for goat yoghurt with a lower storage modulus compared to cow and sheep yoghurts. Cooling resulted in an increase in the storage modulus at different magnitudes for cow, goat and sheep yoghurts. Goat yoghurt had a smaller particle size and a softer gel, which is linked with a more porous microstructure. The results obtained here demonstrate the effect of different milk types on the properties of yoghurts and provide a better understanding into the link between the microstructure and physical properties of the product.

山羊奶和羊奶由于其营养价值和健康益处，长期以来一直被用于生产各种乳制品。但是，关于山羊和绵羊酸奶的微观结构和流变学的信息很少。在这项研究中，对牛，山羊和绵羊酸奶的微观结构，质地和流变特性进行了研究和比较。结果表明，与母牛和绵羊酸奶相比，山羊酸奶需要更长的发酵和胶凝时间，而储藏模量更低。冷却导致牛，山羊和绵羊酸奶以不同的幅度增加了储能模量。山羊酸奶的粒径较小，凝胶较软，这与多孔的微观结构有关。