The dwarf golden apple (Spondias cytherea Sonn) is an exotic fruit which is mainly consumed in its fresh form but could be processed. The objectives of the study were to investigate the effects of adding golden apple nectar on the physicochemical and sensory quality of stirred yoghurts from cow's milk. Yoghurts with 15% and 20% golden apple nectar were more (P>0.01) liked than the control (0% nectar) yoghurt in all sensory attributes. The appearance and body attribute differed (P<0.01) between yoghurts with 15% and 20% nectar. The overall sensory quality of these yoghurts was rated very good to excellent. There were significant (P>0.05) changes, in pH, lactic acid, consistency, colour, lactic acid bacteria and yeasts and moulds on storage at 4 degrees C for 4 weeks. By week 4 of storage, yoghurts developed a buttery smell and were less dark and yellow. A 226 g yoghurt serving provided an excellent source of phosphorus and was good in protein.
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