Cow Milk Yogurt Research Articles

Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt

In the manufacturing of set yoghurt, after reaching 4.6 pH, post fermentation cooling is applied to stop the bacterial activity. Depending upon the required textural and flavor attributes, one phase and two phase cooling patterns are accordingly selected. In one phase cooling, temperature of the yoghurt is rapidly decreased below 10 °C using blast freezing and then it is gradually dropped to 4-5 °C. In two phase cooling, temperature of yogurt is rapidly decreased to less than 20 °C and then it is gradually decreased to 4-5 °C. These cooling phases have a significant impact on textural and flavor perspectives of yoghurt. It is necessary to study the impact of industrially adopted cooling patterns on fatty acid profile, antioxidant characteristics, lipid oxidation and sensory characteristics of cow and buffalo milk set yoghurt. This experiment was organized in a completely randomized design and every treatment was replicated five times to minimize the variation. Whole cow and buffalo milk without any standardization were converted to set yoghurt (400 g cups) using Strepotococcus thermophillus and Lactobacillus bulgaricus as starter bacteria. After reaching 4.6 pH, cow and buffalo yoghurt samples were exposed to three different cooling patterns. In first trial, samples of cow and buffalo yoghurt were cooled from 43 °C to 25 °C in 1 h and finally cooled to 4-5 °C in another hr. (T1). In second trial, samples were cooled from 43 °C to 18 °C in 1 hr. and finally cooled down to 4-5 °C in another 1 h. (T2). In third trial, samples were cooled from 43 °C to 4-5 °C in 2 h (T1). Alteration in fatty acid profile, total antioxidant capacity, reducing power, free fatty acids, peroxide value, conjugated dienes, vitamin A, E, color and flavor of cow and buffalo yoghurt samples were assessed for 20 days at the frequency of 10 days. All the three cooling patterns had a non-significant effect on compositional attributes of yoghurt. Buffalo milk yogurt had higher percentage of fat, protein and total solids than yoghurt prepared from cow milk (p T2 > T3 with no difference in color and flavor score till 10 days of storage. Results of current investigation indicated that milk type and post fermentation cooling patterns had a pronounced effect on antioxidant characteristics, fatty acid profile, lipid oxidation and textural characteristics of yoghurt. Buffalo milk based yoghurt had more fat, protein, higher antioxidant capacity and vitamin content. Antioxidant and sensory characteristics of T1 were optimum till 10 days of storage.

Total Count of Lactic Acid Bacteria in Goats and Cows Milk Yoghurt using Starter S. thermophilus RRAM-01, L. bulgaricus RRAM-01 and L. acidophilus IIA-2B4

Yoghurt is a well-known fermented dairy product which produced using a combination of lactic acid bacteria (LAB) of Streptococcus thermophilus, Lactobacillus bulgaricus and L. acidophillus as fermentation starters. Cow milk is usually used as a raw ingredient. The LAB-based local yoghurt starter (S. thermophilus RRAM-01 (ST), L. bulgaricus RRAM-01 (LB) and L. acidophilus IIA-2B4 (LA)) were previously isolated from milk and meat, nevertheless had not been extensively attempted to be used in yoghurt production. This study aimed to evaluate the characteristics of cow and goat milk based yoghurt produced by using a single local strater of S. thermophilus RRAM-01 (ST) or L. bulgaricus RRAM-01 (LB) or L. acidophilus IIA-2B4 (LA). The yoghurts were produced through addition of the starter (3% v/v each) with 1010 CFU mL-1 of initial population, and then fermented at room temperature for 24 hr. The result revealed that initial population of LAB in goat’s milk yoghurt fermented by ST or LB were significantly higher than that of by LA. Yet, after 24-hour of storage at room temperature, the total population of LA increased and reached final population which was higher than LB or ST. Meanwhile, cow’s milk yoghurt fermented by LB had the highest population of at the initial day (D0), while after fermentation the highest population were observed on LB or LA cow’s milk yoghurt. Overall goat’s milk yoghurt had significantly lower pH values than the cow’s milk yoghurt. These were accompanied by higher the total titrated acid (TTA) of goat’s milk yoghurt than that of cow’s milk yoghurt. Based on pH and TAT values, it was found that ST bacteria produced significantly higher total acidity goat’s milk yoghurt, followed by LB and LA. However, the type of culture had no effect on total acidity of cow's milk yoghurt.

Pengaruh Penambahan Konsentrasi Jus Jambu Biji Merah (Psidium guajava L.) terhadap Kadar Asam Laktat, Vitamin C, dan Akseptabilitas Set Yogurt

Red guava has high level of vitamin C, so it can be used as a source of vitamin C, also has a distinctive color. This study aims to determine the effect with different concentration of guava juice on lactic acid levels, vitamin C and acceptability of cow milk yogurt set. The experimental method used Completely Randomized Design (CRD) with four treatments increasing the concentration of red guava juice (0%, 5%, 10%, and 15%) and each treatment repeated five times. The results showed that the addition of the concentration of red guava juice by 0% to 15%, the lactic acid levels of different cow’s milk set yogurts showed a negative linear regression pattern with the regression y = -0,03724x + 1,10465 R² = 0,99699, and increasing vitamin C levels following a positive linear regression pattern y = 1,2932x – 0,324 R² = 0,9452. The concentration of red guava juice 15% produced the best cow’s milk set yogurt with 0,55% lactic acid levels and 20,69 mg/100 g vitamin C levels produces and produced the most preferred acceptability value with hedonic scale likes and numeric scales 2,20.

Optimizing Dehydration Conditions of Cow's and Goat Milk Yogurt Powder

Yogurt is one the importance the most common fermented dairy products widely consumed worldwide, mmostly studies are about in how to longer the yogurt shelf life, this study purposed to drying cow and goat milk yogurt by freeze dryer to provide alternative method don't have effect on yogurt compounds and lactic acid bacteria cell, and to identification the influence of stirring and time on yogurt powder compounds, the International Official Analytical Chemistry Association (AOAC) and the Indonesian National Standard (SNI) methods were used to analyze the chemical composition of yogurt powder, Cow’s and goat milks were mixed in rate 25:75 (v/v), inoculum with culture 15% (v/v) S. therophillus, L. acidophilus, L. burgaricus (1:1:1), and incubated at 46oC for 8h.Yogurt was dryed by freeze dryer at -73oC for 16, 19, and 22hours on 4, 5, and 3 batches with stirring respectively, The results obtained from this study that the best drying method of cow and goat yogurt treated by freeze dryer was19h., drying by freeze at batches with stirring have no significant effect on amount of bacteria cells, moreover, it is an excellent method to preserve the desirable microbiological properties in yogurt, and decreased the drying time and improving quality of final product.

The effect of storage on the yogurt fatty acid profile

The presented study analysed whether refrigerated storage time affects the fatty acid profile, the content of conjugated linoleic acid (CLA) and trans isomers of C18:1 and C18:2 acids in yogurts made from goat, sheep and cow milk. On the 21st day of storage, significant decreases (P<0.05) in monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were observed in in yogurts made from cow milk. In yogurts made from sheep and goat milk, the content of these acids fluctuated during storage. The CLA isomer in fresh yogurts ranged from 3.58 mg g-1 fat in yogurts made from sheep milk to 4.47 mg g-1 fat in yogurts made of cow milk. During storage the content of CLA significantly decreased in cow milk yogurts and significantly increased in goat milk yogurts (P<0.05), while it remained more or less unchanged throughout the entire storage period in sheep milk yogurts.

Traditional yogurt dilemma; rich flavor vs. microbial safety: An investigation on Volatile Aroma Profiles, Chemical, and Microbiological Qualities of Traditional Yogurts

This study aimed to bring out chemical, physical, and microbiological quality together with volatile aroma profiles of traditional yogurts collected from the highlands of Ordu and Giresun cities in the Black Sea Region (Turkey). For this purpose, 24 traditional yogurts, 20 of which were produced from cow milk and the remaining were produced from buffalo milk, were collected and analyzes were performed. The average dry matter, protein, fat, pH, total acidity (lactic acid%), viscosity (10 °C), and syneresis values for cow milk and buffalo milk yogurts were 12.68 vs. 14.44%, 3.51 vs. 4.13%, 4.51 vs. 6.55%, 3.80 vs. 3.78, 1.32 vs. 1.60%, 241.09 vs. 1009.21 cP, and 17.43 vs. 9.02%, respectively. The buffalo milk yogurts had higher dry matter, protein, fat, viscosity but lower syneresis values compared to those of cow milk yogurts. The lactic acid bacteria counts were under the required number of 107 for cow yogurts while yeast & mould counts were over 105 for both cow and buffalo yogurts. Moreover, five of the cow yogurts were found to have coliforms and one being contaminated with Escherichia coli indicating unhygienic production conditions. All yogurts contained acetaldehyde, acetoin, ethanol, hexanoic acid, octanoic acid, hexanal, 2-Heptanaone, and 2-Nonanone while diacetyl could not be detected in any yogurt samples. Regarding their compositional values, homemade yogurts were acceptable however they were not appropriate for consumption microbiologically and require improved hygienic conditions for healthier products.

Health lipid indices and physicochemical properties of dual fortified yogurt with extruded flaxseed omega fatty acids and fibers for hypercholesterolemic subjects.

The aim of the present study was to prepare designer yogurt for the hypercholesterolemic subject. The yogurts were prepared from sheep and cow milk by fortifying omega fatty acids and dietary fibers of extruded flaxseed powder (EFSP). The EFSP, Streptococcus thermophilus, and Lactobacillus delbrueckii sub sp bulgaricus at 2% were added for yogurt formation. The water retention capacity, fat adsorption capacity, swelling, and solubility of EFSP were 14.38 ± 3.16 g/g, 5.31 ± 0.93 g oil/g, 25.57 ± 1.35 ml/g, and 30.53 ± 8.5%, respectively. The proximate value of protein content increased significantly from 4.12% to 5.12%. Total fat content increased from 3.50% to 4.28%. Total dietary fibers increased from 0% to 24.14%. Significant increase was observed in C18:1n9 and C18:2n6 fatty acid contents. The omega‐3 (18:3n3) was significantly increased higher as compared to other omega fatty acids in fortified yogurts. Atherogenicity index (IA: 2.23 ± 0.41 to 1.42 ± 0.23) and thrombogenicity index (IT: 1.68 ± 0.95 to 0.65 ± 0.01) were significantly decreased while the ratio of hypocholesterolemic and hypercholesteremic fatty acids (HH: 0.82 ± 0.05 to 1.29 ± 0.46) increased significantly in sheep milk yogurt. IA (2.74 ± 0.31 to 1.48 ± 0.08) and IT (1.84 ± 0.28 to 0.39 ± 0.04) were also decreased significantly while HH (0.54 ± 0.05to 1.12 ± 0.02) increased significantly in cow milk yogurt. Δ9‐desaturase (18) index was found highest (75.67 ± 8.04) in EFSP‐fortified sheep milk yogurt and lowest (62.27 ± 8.65) in cow milk yogurt while Δ9‐desaturase (16) index was maximum (6.21 ± 1.25) in cow milk yogurt and minimum (3.93 ± 1.38) in EFSP‐fortified sheep milk yogurt. Significant effect on consistency, firmness, viscosity index, and cohesiveness was also noticed in fortified yogurts. EFSP has also significant impact on colony formation of stains culture. The fortified product got good flavor and textural acceptance score. Thus; EFSP improved the health lipids quality and physicochemical characteristics. It can act as a good stabilizer and texturizer in yogurt formation and a healthy alternative for hazardous adulterants used in yogurt formation.

Effect of fermentation temperature and culture concentration on microbial and physicochemical properties of cow and goat milk yogurt

This present study aimed to assess the effect of fermentation temperature and culture concentration on LAB growth, physical and chemical properties of fermenting cow and goat milk. The International Official Analytical Chemistry Association (AOAC) and the Indonesian National Standard (SNI) methods were used to analyze the physical and chemical properties of yogurt. Yogurt was prepared using fermentation temperature (40, 43, 46°C), a combination of Streptococcus thermophilus and Lactobacillus acidophilus strains. (1: 1), culture inoculation (5, 10, 15persent) and fermentation times (8 hours). The results showed that the cultures concentration and temperature have a significant effect on physicochemical properties, and viable amount of fermented milk samples. There were a significant difference (P< 0.05) between all yogurt samples in LAB growth, total solids, pH, viscosity, and there were no significant difference (P< 0.05 between, titeriatble acidity, color and density of all samples. The general results of this present study proved that the ideal state of fermentation of cow and goat milks fermentation were: fermentation 46°C, culture concentration 10, 15%, for 8h. Thus, the benefit from these results are developing physical and chemical properties and sensory characteristics of cow and goat milk yogurt.

ASSESSMENT OF CAMEL MILK YOGURT AS A COGENT APPROACH ON STREPTOZOTOCIN (STZ) INDUCED DIABETES MELLITUS IN SPRAGUE - DAWLEY RATS

According to Global report of World Health Organization (WHO) on diabetes, a predictable frequency of diabetes in the grown-up populace has nearly elevated 2-fold since 1980 from 4.7% to 8.5%. Altogether, mainstream of individuals is suffering from Type 1 diabetes mellitus of all diabetes cases which is a serious metabolic disorder and frightening state of cases booming annually. Camel milk, fresh/ fermented has the properties to be acknowledging for its potential effect for the cure of diabetes mellitus type 1. The higher concentration of insulin/insulin mimics particles in camel milk, like half cysteine, small sized immunoglobulins and their optimistic impact on beta cells and resistance to coagulation in acidic environment of stomach contributes to hypoglycemic effect in type 1 diabetes. The persistence of this study was the evaluation of camel milk yogurt on experimental Sprague-Dawley rats for type 1 diabetes. Two types of studies were conducted with four groups depending upon the diet. The analysis of serum glucose, insulin levels, liver and kidney functioning tests, and hematological analysis were performed to access the therapeutic potential of camel milk yogurt during efficacy trials. Serum glucose and insulin results showed that camel milk yogurt exhibited 3.69 % reduction of serum glucose level in study-I (fed on cow milk yogurt) whereas, 13.88% reduction was reported in study-II (fed on camel milk yogurt). Insulin concentration was increased 1.84 % in study-I whereas, 15.22 % was increased in study-II. Categorically, insulin percentage increment enlightened that induction of camel milk yogurt to subjects revealed better results in comparison to cow milk yogurt. The protective perspectives of camel milk yogurt supplementation to rats did not impart any deleterious effect on biochemical markers of the rats. Overall research showed that camel milk yogurt administration improved the clinical symptoms of diabatic rats along with minimal determental effects on health stratum of rats group.

Production of vegetable yoghurt like from lupin milk

The objective of the present study was to produce vegetable milk from lupine seeds as an alternative to natural milk in the yogurt like production. Lupine yoghurt like was made from in-permeate lupine extract fortified with different levels of milk protein concentrate (MPC) powder in comparison with cow-milk yoghurt. Where lupine milk was extracted from soaked legume lupine (Lupinus angustifolius) seeds using milk permeate (1Kg beans / 5 Kg permeate) and divided into 4 equal portions and fortified with MPC powder at level of nil, 1, 2 or 3%. All treatments were converted into yoghurt using 3% bacterial starter culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus (1:1). The results showed that, the addition of MPC to lupine extract led to increase in the total solids content of resultant yoghourts like. Also, cow yoghourt had significantly higher fat content than lupine yoghurt like. Adding MPC to the lupine yoghurt milk resulted in lower fat content. Cow yoghurt had lowest protein content while lupine yoghurt with 3% MPC showed the highest protein content. Crude fiber content of lupine yoghurt without MPC was found to be highest than other yoghurt treatments. Values of viscosity were increased more with ascending ratios of MPC in Lupine milk. Hardness and springiness values of all lupine yoghurt treatments were increased during cold storage and the increase in these two texture parameters were positively correlated to the MPC level. Str. theromphillus or Lb. delbrueckii ssp. bulgaricus count in yoghurt made from cow milk showed higher counts than that of lupine-milk yoghurt like. All samples were free from any contamination either with yeast or fungi organism whether when fresh or after 7 days of cold storage while they appeared after 14 days. All yoghurt were sensory acceptable especially that fortified with 3% MPC powder, which helped to beany flavor disappearing.

Physical and hedonic properties of cow milk yogurt containing different levels of avocado pulp (Perseaamericana, Mill)

The research aimed to analyze physical and hedonic properties of cow milk yogurt containing different levels of avocado pulp (Perseaamericana, Mill) and determine the best level of avocado pulp on cow’s milk yogurt. The material used were fresh milk of Holstein Friesian crossbred dairy cow, avocado pulp and commercial starter plain yogurt. The research design used a completely randomized design (CRD) of direct pattern with five treatments includingP0 = 100 ml yogurt + 0% avocado pulp, P1 = 97.5 ml yogurt + 2.5% avocado pulp, P2 = 95 ml yogurt + 5.0% avocado pulp, P3 = 92.5 ml yogurt + 7.5% avocado pulp, and each treatment consisted of five replications. The data were analyzed by variance analysis, and difference treatment was continued with Duncan’s New Multiple Range Test (DMRT). The results showed that different levels of avocado pulp affected on viscosity adhesiveness and cohesiveness of yoghurt (P<0.05). However, the treatment did not affect hardness (P>0.05). Hedonic test showed that adding avocado pulp into yogurt did affect (P<0.05) color and flavor, and also taste of yogurt was high significanly effected (P<0.01). Overall, it can be seen that the different levels of avocado pulp in cow milk yogurt can increase physical properties of yogurt including viscosity and hedonic quality. The best level of avocado pulp added to cow milk yogurt was 7.5%.

Performance of different microbial cultures in potentially probiotic and prebiotic yoghurts from cow and goat milks

Lactobacillus acidophilus or Bifidobacterium animalis subsp. lactis Bb‐12 and green banana pulp were used in order to obtain potentially probiotic and prebiotic yoghurts, which were compared over a 45‐day storage period. Goat milk yoghurts demonstrated probiotic effects up to 45 days of storage. Cow milk yoghurts produced with B. animalis subsp. lactis Bb‐12 showed a probiotic effect reduction during the storage period (1.74 log CFU/g). The type of milk affected the yoghurts’ chemical and physicochemical properties. Sensory acceptance was also affected, where cow milk yoghurts were better accepted than goat milk ones.

Antioxidant capacity and nutritional value of tempe yogurt

Tempe is a cheap and popular food that can be processed into yogurt as an alternative to cow’s milk. Tempe yogurt, which enriched with probiotics is an alternative beverage that able to increase body health. This study was to investigate the nutritional characteristics of tempe and nutrient content of yogurt tempe products. The sample of this study consist of eight test groups, cow milk yogurt (C1), juiced tempe yogurt (C2) and tempe yogurt, which was made using cow milk and varying amounts of tempe flour, 2.5% (T1); 5% (T2); 7.5% (T3); 10% (T4); 15% (T5) and 50% (T6) respectively. Each samples were prepared to proximate compound and antioxidant analysis and organoleptic test to determine the highest nutritional yogurt and most preferred taste. According to the test results, the highest carbohydrate, protein and lipid content were found in the T3 group, which reached respectively 12.21%; 11.72%; 24.46% while the antioxidant value reached 53.93%. Meanwhile, based on organoleptic test using hedonic scale for the highest value of taste preferences, showed that the most preferred taste was T2 group (4.39 point). The addition of tempe flour increases the nutritional value of yogurt in general. It caused by fermentation process of tempe, which releases nutritional compounds in soybeans. According to panelist, the T2 sample became a favorite one, because it has a softer milk texture, a balanced and more fragrant flavor. The conclusion is, the additional tempe flour in yogurt can increase nutritional value and preferred taste.

Nondestructive prediction of the overall quality of cow milk yogurt by correlating a biogenic amine index with traditional quality parameters using validated nonlinear models

Physicochemical and microbiological changes in yogurts determine their storage and shelf life. Thus, monitoring yogurt quality is essential for consumer acceptance and food safety. However, traditional techniques of yogurt quality analysis are food-destructive, environment polluting, costly, and time-consuming. On the other hand, nondestructive techniques only measure a single quality property, not expressing the yogurt overall quality. In this study, predictive models validated by bootstrapping and cross-validation methods demonstrate the biogenic amine index (BAI) as a nondestructive monitoring system of overall quality during storage. The optical parameter was a strong nondestructive predictor of the BAI for both cow’s milk yogurt, CY (Rv = 0.944; p = 0.007), and goat’s milk yogurt, GY (Rv = 0.909; p = 0.009). For CY, the reduction in the overall acceptability during storage was a strong predictor of the BA index (Rv = 0.869; p < 0.05), with a suitable prediction accuracy in the application set of commercial samples (Rapplic = 0.847; accuracy = 84.06%;). For GY, the model had a low prediction capability of the overall quality. Given the high predictive ability of the model, the BAI has a great potential to perform a nondestructive assessment of the overall quality of CY during storage.

Pembuatan Yoghurt Susu Sapi Segar dengan Penambahan Puree Ubi Jalar Ungu

Making fresh cow's milk yogurt with the addition of purple sweet potato puree is diversification in making yogurt. The purpose of this study was to analyze the effect of adding purple sweet potato puree to pH, viscosity, total titrated acid and total dissolved solids in yogurt making. In this study the RAL experimental design (complete random design) was used to test pH, viscosity, total titrated acid and total dissolved solids with 3 treatments and 2 replications, then proceed with the Tukey real difference test if there were significant differences in each treatment. The treatment given is the addition of purple sweet potato puree as much as 4%, 6% and 8%. From the research results, a formula with 8% purple sweet potato puree was selected with the following characteristics: pH 4.14, total titrated acid 1.26%, viscosity 1154.5 cp, total dissolved solids 2.2o Brix, and total lactic acid bacteria 1.25x109 cfu / ml .

The Utilization of Carboxymethyl Cellulose (Cmc) from Groundnut (Arachis Hypogaea L) Cellulose as Stabilizer for Cow Milk Yogurt

The utilization of carboxymethyl cellulose (CMC) from groundnut (Arachis hypogaea L) cellulose as stabilizer for cow milk yogurt has been done in three steps. The first step was α-cellulose isolation from groundnut skin powder which was analysed with FTIR. The result was compared to FTIR analysis of commercial cellulose to verify the compound obtained is cellulose. The second step involves alkalization process using isopropanol and NaOH, carboxymethylation process with sodium chloroacetate (NaMCA), neutralization using CH3COOH 90% and ethanol, purification with aquadest and followed by centrifugation and addition of acetone to produce carboxymethyl cellulose. The CMC produced gave positive result in the qualitative anlysis, the FTIR spectrum was similar to commercial CMC and the degree of substitution obtained was 0.71. The last step is yogurt making process. In this stage, the CMC concentration added was varied from 0 – 0.5%. Then, the yogurt produced went through quality analysis such as syneresis, pH, viscosity, protein, fat content and organoleptic tests. The best result was obtained at the addition of 0.5% CMC concentration with 7.69% and 2.11% protein and fat content, pH 4.6, viscosity was 1676.01 x 102 cP, low syneresis with 90.66% stability and 22 days of storage life. Organoleptic result shows that yogurt with 0.3% CMC addition gave the best result with distinctive aroma and sourness, and rather thick texture. The panelists preferred such yogurt to others. The quality analysis for yogurt with CMC stabilizer still meets SNI standard. [Use 10 pt Times New Roman for the abstract body with single spacing and 10 pt spacing for the next heading. Left indent is 2 cm and right indent is 0 cm. Please write abstract paper in English with maximum length is 200 words.

Effects of polymerized whey protein on survivability of Lactobacillus acidophilus LA-5 during freeze-drying.

Probiotic cultures are commonly freeze‐dried for storage and distribution. However, freeze‐drying and subsequent storage are accompanied by a decline in cell viability. Whey protein (WP) or polymerized whey protein (PWP) was used to protect Lactobacillus acidophilus LA‐5 against damage during freeze‐drying process and the subsequent storage. The protection capacity and effects of polymerized whey protein protected freeze‐dried L. acidophilus LA‐5 on physiochemical properties of cow and goat milk yoghurts were evaluated in comparison with maltodextrin (MD). The survival rate of L. acidophilus LA‐5 after freeze‐drying decreased in the order of MD (80.91%) > PWP (69.86%) > WP (64.89%). The particles of WP‐ and PWP‐based freeze‐dried samples showed an average diameter of about 10 μm, which was significantly higher than that of MD‐based particles (1.5 μm). Both whey protein preparations showed higher protecting effect than MD at high humidity condition during the 180‐day storage. Addition of freeze‐dried L. acidophilus LA‐5 with the presence of WP or PWP improved the protein content and decreased spontaneous whey separation and syneresis significantly for both yoghurts. PWP‐protected L. acidophilus LA‐5 addition significantly improved the firmness and adhesiveness of the yoghurt. Freeze‐dried L. acidophilus LA‐5 mixed with PWP had higher survivability in yoghurts compared with the culture alone at the end of storage. Data indicated that whey protein can be used to protect probiotics during freeze‐drying and may also improve the physiochemical properties of the yoghurt.

Physicochemical evaluation and Antioxidant Capacity of Cow milk yogurts Containing Different Levels of Panax ginseng Extract

The present study aimed to evaluate the physicochemical parameters of cow milk yogurt containing Panex ginseng extract at different levels (0, 5, 10, and 15%). Effect of storage period on water holding capacity, acidity, texture analysis, pH, inhibition, totally sold and sensory parameters. The physicochemical and texture characteristic of yogurt prepared from cow milk was performed. The titratable acidity and pH, inhibition indices were evaluated during 21 days of refrigerated storage. the pH of yogurt was decreased on the first day of storage from (4.895 ) to (4.695), while the inhibition percentage increased with increasing of P. ginseng extract to cow milk were (48.5±5.1) to (62.1±4.6% ). Although higher acidification was observed in the first day of storage due to P. ginseng extract addition, While moisture (%) and springing as texture increased and viscosity decreased during storage after 21 days. Changes in pH of yogurt samples during storage period were not remarkable at 14 days of storage, Therefore, the addition of P. ginseng extract to cow milk yogurt could be a good option to improve the functionality of this food matrix for dairy companies wishing to enter the functional food market.

CASE SERIES OF INFANTS WITH CHRONIC FPIES

Introduction Acute and chronic FPIES are two phenotypes that may occur in the same patient. Due to the heterogeneous presentation and lack of specific biomarkers, the FPIES diagnosis may prove elusive. At our practice, we recently saw three infants with chronic FPIES. Case Description Patient A developed watery/mucousy stools and frequent spit-up on day 3 of life. She was switched from cow's milk formula (CMF) to extensively hydrolyzed formula. Symptoms returned within 3 weeks, and she was hospitalized with dehydration, leukocytosis, thrombocytosis, and metabolic acidosis. Sepsis work-up was negative. Her symptoms resolved with an elemental formula, suggesting FPIES to milk. Patients B and C are twins who presented at 3 weeks. They were fed CMF and had chronic diarrhea, with Patient B requiring intensive care unit admission for dehydration. Symptoms resolved on elemental formula, and FPIES to milk was suspected. They remained asymptomatic until age 11 months, when they were fed cow's milk yogurt and within 3 hours developed repetitive vomiting, followed by diarrhea and dehydration requiring intravenous fluids, confirming the FPIES diagnosis. They similarly developed vomiting and diarrhea one week after introducing soy yogurt, suggesting concomitant FPIES to soy. Discussion Diagnosis of FPIES requires recognition of a constellation of symptoms. In these infants, the diagnosis of FPIES to milk was suggested by chronic diarrhea that resolved with dietary elimination. An acute FPIES reaction in the twins confirmed the diagnosis. The diagnosis of FPIES continues to require a detailed history and keen clinical acumen.

Production of camel milk yoghurt: physicochemical and microbiological quality and consumer acceptability

The objectives of this study were to make yoghurt from camel milk and determine its physicochemical, microbiological and sensory qualities. The quality of camel milk yoghurt was compared with cow milk yoghurt and all parameters were analyzed following standard procedures. Yoghurt of acceptable consistency was made from camel milk using 1.2% gelatin, 5% bovine skim milk powder, 1.5 ml/L of calcium chloride, 40 ml/L of maple strawberry syrup and 6% yoghurt culture (YF-L811) and by incubating the milk at 42°C for 18 h. The average values for moisture, ash, syneresis, pH, titratable acidity and total solids of camel milk yoghurt were 83.4%, 1.13%, 58%, 4.37, 1.255% lactic acid and 16.7%, respectively. The corresponding values for cow milk yoghurt were 80.6%, 0.71%, 56%, 4.67, 0.865% lactic acid and 19.5%, respectively. The titratable acidity of camel milk yoghurt was significantly higher (P&lt;0.05) than cow milk yoghurt; however, no significant difference was observed between the two yoghurt types for the other parameters. Coliforms were not detected in both yoghurt types. The sensory analysis showed that cow milk yoghurt was more preferred by the panellists than camel milk yoghurt. Production of yoghurt from camel milk using the same procedure as for cow milk yoghurt proved to be difficult. Further research is called for to improve the acceptability of camel milk yoghurt using locally available and acceptable flavouring agents. Research needs to be conducted to optimize the operating parameters and standardize the production procedures of camel milk yoghurt in the future.