Yoghurt a fermented milk, has been reported to possess therapeutic and nutritional properties. Substitution of expensive milk fat with coconut fat can reduce the cost of production of yoghurt and other dairy foods, so that they can be made available to all section of consumers. This study was designed to replace milk fat with coconut fat as coconut cream in the preparation of filled yoghurt. Pineapple flavour was added to mask the coconut odour and sodium alginate was used as stabilizer.
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