Research on the Process of Processing Yogurt from Goat Milk Supplemented Cordyceps Militaris

Goat milk is known to be a rich source of nutrients. This study aims to determine the optimal parameters for the production of yogurt from goat milk supplemented with Cordyceps militaris. The goal is to create a new yogurt product that is beneficial to health, contributing to product diversification and increasing economic value. The study focuses on investigating the ratio of milk powder and the amount of Cordyceps militaris added to the quality of the product. The results showed that using 14% milk powder and 0.1% cordyceps sinensis gives products with high quality and sensory value. The study also takes advantage of locally available raw materials to develop diversified and sustainable agricultural products.