Cow Milk Yogurt Research Articles

HRMAS-NMR-Based Metabolomics Approach to Discover Key Differences in Cow and Goat Milk Yoghurt Metabolomes.

This study highlights the differences in the metabolomes of cow milk yoghurt (CY) and goat milk yoghurt (GY) using a nuclear magnetic resonance (NMR)-based metabolomic approach. The 1H HRMAS-NMR spectrum displayed 21 metabolites comprising organic acids, sugars, amino acids, amino acid derivatives and phospholipids. The orthogonal partial least squares discriminant analysis model clearly separated CY and GY groups, implying differences in metabolite composition. The corresponding Variable Importance in Projection (VIP) plot revealed that choline, sn-glycero-3-phosphocholine, O-phosphocholine, fucose, citrate, sucrose, glucose and lactose mainly contributed to the group separation (VIP > 1). Hierarchical cluster analysis further confirmed the metabolome similarities and differences between CY and GY. Additionally, 12 significantly differential metabolites (with a fold change > 1.5 and p-value < 0.05) were identified, with 1 downregulated and 11 upregulated. Pathway impact analysis revealed the correlation of significant metabolites with starch and sucrose metabolism, galactose metabolism, and the citrate cycle. Furthermore, receiver operating characteristic curve analysis identified eight metabolites (choline, sn-glycero-3-phosphocholine, fucose, O-phosphocholine, glucose, citrate, 2-oxoglutarate, lactose and sucrose) as candidate biomarkers. This study represents the first utilization of HRMAS-NMR to analyze the metabolomic profiles of yoghurt made from cow and goat milk. In conclusion, these findings provide preliminary information on how NMR-based metabolomics can discriminate the metabolomes of yoghurt prepared from the milk of two different animals, which may be valuable for authenticity and adulteration assessments.

Enhancing Yogurt Functionality through Enrichment with Cow and Soy Milk: Production and Quality Evaluation

Yoghurt is a fermented dairy product produced from cow’s milk. Soybeans are abundant, reasonably priced, and high in protein, so there has been some work done to use them to make more pleasant and acceptable food products. Although many people eat cow's milk yoghurt, others who are lactose intolerant or follow a plant-based diet could find it incompatible. However, in comparison to regular yoghurt, soy milk yoghurt does not always live up to customer expectations regarding flavor and texture, even though it is nutritionally sound. The difficult part of making yoghurt is creating a recipe that combines the health advantages of soy milk with the desired sensory attributes of cow milk yoghurt. In the current investigation, soy milk was added to the milk of cows. The final soybean yoghurt was assessed about post-acidification modifications. The primary aim of this research is to improve the nutritional value and functioning of yoghurt by the addition of a blend of soy and cow's milk. In keeping in mind yogurt is made out of cow milk and soy milk. Cow milk is rich in protein, calcium, vitamin D, and Potassium. Soy milk is rich in vitamins A, B, and proteins. The yogurt made out of this may have various health benefits. The study blended cow and soy milk in various proportions to create different yogurt formulations. The treatments were as follows: T1: Soy milk (200 ml) without cow milk, T2: Cow milk (200 ml) without soy milk, T3: [Cow milk (100 ml) + Soy milk (100 ml)], T4: [Cow milk (120 ml) + Soy milk (80 ml)], T5: [Cow milk (80 ml) + Soy milk (120 ml)], T6: [Cow milk (160 ml) + Soy milk (40 ml)], and T7: [Cow milk (40 ml) + Soy milk (160 ml)]. These formulations were tested to achieve a high-quality blended yogurt that is both nutritious and flavorful. Combining soy and cow's milk to enhance yoghurt is a viable way to satisfy the nutritional requirements of a wider range of customers, including those who have lactose intolerances or who choose plant-based diets. According to the study's findings, soy milk-enriched yoghurt is a competitive and enticing product on the market since it maintains the good aspects of regular yoghurt while also offering increased nutritional value. Optimising the ratio of cow to soy milk and gauging long-term customer acceptability are two potential areas for future study.

Formulation and evaluation of pineapple-sweetened yoghurt made from cow milk and soy milk

This study evaluates the formulation and evaluation of pineapple-sweetened yogurt made from cow milk and soy milk. The research investigates how varying proportions of cow milk, soy milk, and pineapple affect the physicochemical properties, microbial load, sensory attributes, and proximate composition of the yogurt. The pH of the samples ranged from 4.15 to 4.39, with the titratable acidity showing significant variations from 0.087 to 0.095. Total plate count (TPC) revealed a higher microbial load of 1.951x105 CFU/ml in 100% cow milk yogurts sweetened with 10% pineapple. Sensory evaluation highlighted that the addition of pineapple significantly enhanced the color, taste, and overall acceptability of the samples, particularly in samples with higher cow milk content. The MP sample with 50% cow milk, 50% soy milk, and 10% pineapple scored highest in taste with 8.22, while the CP sample of 100% cow milk and 10% pineapple was most preferred overall at 8.05. Proximate analysis revealed that soy milk and pineapple reduced moisture and fat content while varying ash content. Crude protein ranged from 3.09 to 3.96%. This research identifies that adding pineapple enhanced the sensory qualities of the yogurt samples, thereby supporting the use of soy milk and natural sweeteners like pineapple in yogurt production.

Phytochemical characterization and quality evaluation of stirred goat milk yoghurt with added fruit and vegetable puree during storage

PurposeGoat milk yoghurt differs from cow milk yoghurt in that it has a different casein composition and content, which presents several technical challenges, including consistency with an appropriate flavor.Design/methodology/approachIn this study, the antioxidant potential and phytochemical profiling of the fruits (pineapple and papaya) and vegetable (carrot) extracts was evaluated and the effect of their purees on the quality and stability of stirred goat milk yoghurt (GMY) were investigated. The qualities of stirred GMY with carrot (CrY), pineapple (PaY) and papaya (PpY) purees were assessed against the product without puree (CY).FindingsThe carrot puree had the highest moisture, ash contents and pH value. The carrot extract had the highest DPPH radical scavenging activity, while the pineapple extract had the highest total phenolic value (1.59 µg GAE/g) and flavonoids content (0.203 µg CE/g). The scanning of all the puree extracts in GC-MS indicated that 5-hydroxymethylfurfural was a major component. The phytochemical quantification of the extracts through multiple reaction monitoring (MRM) against 16 compounds showed the presence of sinapic acid, cinnamic acid, pthalic acid, ferulic acid, 4-OH-benzoic acid, 3-OH-benzoic acid, p-coumaric acid, caffeic acid and vanillic acid in different quantities. The addition of purees and storage period had a significant (p < 0.05) effect on the moisture, pH, titratable acidity, syneresis, viscosity, color values and sensory properties of the products. In all the samples after 15 days of storage, Streptococcus thermophilus and Lactobacillus bulgaricus counts remained above the recommended level of 106CFU/g. Stirred GMY sample produced with pineapple puree showed a higher syneresis and viscosity, but the CrY sample demonstrated the highest antioxidant activity. The developed formulations remained stable with minimum changes in quality and sensory attribute during refrigerated storage for 10 days.Originality/valueThis study suggests that addition of fruit and vegetable improve the viscosity and sensory perception of the product with minimal use of synthetic flavor and preservatives.

Development and Evaluation of Vegan Yogurts and Sour Milk Alternatives from White Lupin (Lupinus albus L.)

Cow milk allergy (CMA) triggers a clinically abnormal immunological response to cow milk proteins. To address this issue, extensive studies have explored milk alternatives from various animal and plant sources. This study introduces a method for producing white lupin milk, resulting in fermented dairy-like products (vegan yogurt and sour milk alternatives). Four commercial yogurt cultures, including two mesophilic (CHN-11, CHN-22) and two thermophilic (YC-380, YC-X11) mixed bacterial cultures, were tested, with thermophilic ones yielding superior sensory outcomes for lupin-based yogurt alternatives. Incorporating inulin (2%) enhanced sensory appeal, particularly evident in strawberry and peach-flavoured variants, which achieved sensory scores comparable to cow milk yogurts. Furthermore, white lupin-based yogurts demonstrated superior water-holding capacity (up to 47.11 g/100 g in comparison with 42.35 g/100 g measured for cow milk yogurt), influencing texture and mouthfeel. They also exhibited favourable fatty acid profiles, notably rich in beneficial unsaturated fatty acids such as linoleic and linolenic acid (up to 10.15% and 8.43%, respectively), indicating potential health benefits. Sensory evaluation underscored the impact of starter cultures on product attributes, with certain cultures yielding more favourable results. In conclusion, white lupin emerges as a promising alternative protein source with the potential to produce high-quality dairylike products. While white lupin-based products hold promise as functional foods for individuals with specific dietary needs, further research is necessary to address potential allergenic concerns associated with white lupin proteins.

Utilization of Tigernut Milk in Yoghurt Production: Physicochemical Properties and Growth of Lactobacillus bulgaricus and Streptococcus thermophiles in Tigernut Yoghurt

This study investigated the physicochemical properties and growth of Lactobacillus bulgaricus and Streptococcus thermophiles in tigernut yoghurt. Yoghurt was produced from 3 sets of milk namely 100% tigernut milk, 50:50% of tigernut milk and cow milk; and 100% of cow milk. A set coded: TMYs, TCMYs and CMYs was sweetened with sugar and another set coded: TMYd TCMYd and CMYd was sweetened with date. Pasteurized milk samples were inoculated with the starter culture (1% w/v) and incubated at 43 °C for 6 and 12 h. Sample were analyzed using standard methods. pH decreased significant (P&lt;0.05) after 6 and 12 h of fermentation from 6.44 – 3.57 and 3.52 for samples with sugar and from 6.46 –3.67 and 3.62 for samples with date. Level of pH decrease was significantly (P&lt;0.05) highest in 100% tigernut yoghurt (TMYs and TMYd). Significant increase in TTA was &gt;1.10 %lactic acid for all samples except for CMYd and TCMYd after 6 h. Viscosity ranged from 0.70 - 0.73 and 0.71 – 0.72 Pa.s, while TSS (oBrix) varied from 7.00 - 11.00 and 6.00 - 11.00 after 6 and 12 h respectively. Growth rate (/h) of L. bulgaricus ranged from 0.26 - 0.52 and 0.14 - 0.27 for sugar sweetened samples after 6 and 12 h and 0.24 - 0.49 and 0.12 - 0.25 for date samples. Tigernut milk supported the growth of the fermenting microbes with pH, TTA, viscosity and TSS that was comparable with those of cow milk yoghurt. Tigernut milk can therefore be utilized as a substrate in yoghurt production.

Sensory Properties of Yogurt Dairy and Yogurt Goat's with Added Edamame

This study aims to determine the effect of adding edamame on the sensory properties (level of sweetness and aroma of edamame) cow's and goat's milk yogurt. The experiment was carried out using a completely randomized design (CRD) with 5 treatments and 3 replications consisting of, P0 = without the addition of 0% edamame, P1 = the addition of 5% edamame, P2 = the addition of 10% edamame, P3 = the addition of 15% edamame, P4 = 20% edamame addition. The data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) with a level of 5%. The results showed that the addition of edamame to cow's and goat's milk yogurt showed significant differences (P&lt;0.05) on the aroma of edamame and the level of sweetness in yogurt. The addition of 5% edamame to cow's and goat's milk yogurt was the lowest average of 2.05-2.01 with the criteria of not smelling of edamame, while the highest average was the addition of 20% edamame, namely 3.35 and 3.36 with the criteria somewhat smell of edamame. The lowest average sweetness level for cow's and goat's milk yogurt with the addition of 5% edamame was 2.18 and 1.75 with criteria not very sweet and not sweet, while the highest average with the addition of 20% edamame was 3.15 and 3.08 with a rather sweet criteria.

Proximate, Dietary Fibre and Organoleptic Analysis of Mung Beans Yoghurt

Mung beans have the potential to be processed into functional food. Mung beans are known as high-nutrition foods, especially protein and dietary fibre. One of the alternatives in processing mung beans is fermentation, which will produce mung bean yoghurt. The fermentation process can increase the nutritional value of mung beans. Besides that, the fermentation of mung bean yoghurt can also increase the consumer acceptability and economic value of mung bean. The objective of this research is to determine the ash content, water content, protein content, fat content, carbohydrate content, and dietary fibre content of mung bean yoghurt, and also to find out the results of organoleptic analysis of mung bean yoghurt. This is a cross-sectional study, measuring every variable at one time on mung bean yoghurt. Organoleptic test, include the colour, aroma, flavour and texture of yoghurt were measured among 30 semi-trained panelists. Mung bean yoghurt contains 84 (45%) of water, 0 (7%) of ash, 7 (26%) of protein, 0 (15%) of fat, 7 (44%) of carbohydrates and 3 (66%) of dietary fibre. For organoleptic analysis, the color of mung bean yoghurt does not differ significantly compare to commercial cow milk yoghurt. While for the aroma, flavour, and texture, mungbean yoghurt differs significantly from commercial cow milk yoghurt. This research can be concluded that the protein and dietary fibre content of mung beans yoghurt is higher than commercial cow milk yoghurt. However, mung bean yoghurt has less fat than commercial cow milk yoghurt. The aroma, flavour, colour of commercial cow milk yoghurt is preferable to mung bean yoghurt.

The Bacteriocin-like Inhibitory Substance Producing Lacticaseibacillus paracasei LPa 12/1 from Raw Goat Milk, a Potential Additive in Dairy Products

Goat milk is gradually becoming the preferred milk by consumers worldwide, including Slovakia. It is also demanded as a functional and/or nutraceutical drink as it is rich in bioactive components. However, another new development is the research into the beneficial autochthonous strains used to enrich goat dairy products. Among individual species, representatives in raw goat milk are also involved in lacticaseibacilli. Bacteriocin-like inhibitory substance-producing Lacticaseibacillus paracasei LPa 12/1 was isolated from raw goat milk. This study focuses on its potential as a new additive in dairy products. No mortality was found when checking the safety of the LPa 12/1 strain using Balb/c mice. The strain reached higher counts in ewe–goat milk yoghurt (up to 6.1 cfu/g log 10) than in cow milk yoghurt (almost 5.0 cfu/g log 10). Cow milk yoghurts remained in more stable consistency after LPa 12/1 supplementation compared with ewe–goat milk yoghurts, although specific organoleptic tests were not performed. However, LPa 12/1 has survived sufficiently in both types of yoghurts. This bacteriocin-like inhibitory substance-producing strain LPa 12/1 in its encapsulated form applied in yoghurts seems suitable to supplement dairy products.

Chemical composition, sensory and microbial analysis of yoghurt-like product from breadfruit, coconut and soybean extract

Yoghurt, a dairy product with established nutritional and health benefits. However, food security coupled with high cost of animal milk and its products has prompted the need for the use of plant milk, hence the need for alternative products. This research is aimed at investigating the chemical, microbial and sensory attributes of yoghurt-like products made from breadfruit (B), coconut (C), and soybean (S) extract in the ratio: B20:C20:S60, B20:C30:S50, B30:C20:S50 and B30:C30:S40 fermented with Lactobacillus acidophilus using standard methods. The percentage proximate composition of the yoghurt-like product revealed the following ranges for moisture (70.06+0.01 to 78.02+0.11), crude protein (11.08+1.32 to 20.87+0.02), crude fat (2.01+0.31 to 3.01+0.31), crude fiber (4.37+0.03 to 6.01+0.16) and carbohydrate (3.10+0.02 to 5.51+0.03). There was no significant difference (p&gt;0.05) in the protein values of B20: C20: S60 when compared with the commercial (100%) cow milk yoghurt. All the yoghurt-like products contained appreciable ranges of essential minerals, namely: Ca (30.02+0.05 to 40.31+0.03), Mg (1.22+0.22 to 11.2+ 36), Na (2.80±0.12 to 12.38+0.03) and P (5.15+0.62 to 20.02+ 0.52). The microbial results under refrigeration temperature at 4oC showed that the microbial load increases with the blend with high percentage of breadfruit. The sensory attributes of the yoghurt-like products composed of B20:C30:S50 was rated closest to the control (100% cow milk yoghurt). The results obtained from this research has shown that its feasible to produce non-dairy yoghurt derived from blend of breadfruit, coconut, and soybean extract of comparable nutritional and health benefits with the whole milk yoghurt.

Thermal-mechanical treatment of blackcurrant pomace for enrichment in yoghurt

Blackcurrant pomace (BP) is currently rarely used in human nutrition, although it contains a high amount of dietary fibre (∼60%). A proper enrichment of foods could provide a good opportunity to improve the recommended daily fibre intake. Yoghurt, as a dispersed system, with high consumer acceptance, is a suitable candidate for pomace enrichment. Due to its strong tendency towards sedimentation, direct enrichment is not possible. The aim of the study was to thermal-mechanically functionalise BP, to enrich cow milk yoghurt to an amount of 5%. Chemical composition, particle size and techno-functional properties of BP and functionalised BP, as well as functional and rheological properties and physical microstructure of the resulting yoghurts, were characterised. Fermentation of enriched yoghurt with functionalised pomace containing a high amount of soluble dietary fibre (SDF) and in consequence exhibiting a high water retention capacity (WRC) and good swelling behaviour led to improved product texture. The study shows that pomace, as a by-product of juice production, is suitable for enriching dispersed systems such as yoghurt without negatively affecting rheological properties. The results confirm that a thermal-mechanical functionalisation of the pomace is necessary to reach this goal.

Biochemical Characterization of Microbial Isolates and Effect of Concentration and Incubation Time of Plant and Cow Milk Yoghurt using Response Surface Methodology

The objective of the research was to evaluate the biochemical characteristics of the various microbial isolates used in the production of plant based yoghurt, the optimal growth temperatures and the effect of incubation time and inoculum concentration on the taste and desirability of the yoghurt. Pure cultures of five (5) microbial strains (Lactobacillus acidophilus; Lactobacillus bulgaricus; Lactobacillus casei; Lactobacillus lactis; Streptococcus thermophilus) were obtained from commercial yoghurt and evaluated for their biochemical characteristics, bacterial growth temperatures and synersis. The isolated organisms were used to ferment plant-based milk product produced from blends of tigernut, Dates and Coconut. Response Surface Methodology (Face centered composite design) was used to obtain an optimized ratio formulation of 0.167 for coconut, 0.667 fortigernut and 0.167 for dates. Bacterial growth temperatures were evaluated at 4°C, 27°C, 37°C,40°C, 45°C and 60°C respectively. Results showed that full bacterial growth was noticed at temperatures of 40-45°C. The taste of the yoghurt improved from 6.58 to 6.71 when the incubation temperature changed from about 45°C to 44°C and the duration of incubation changed from 15.4 hrs to 14.7 hrs.

The Effect of Various Concentrations of Telang Flower (Clitoria Ternatea L.) Extract on Cow Milk Yogurt Characteristic

The Effect of Various Concentrations of Telang Flower (Clitoria Ternatea L.) Extract on Cow Milk Yogurt Characteristic

Organoleptic Tests of The Addition of Telang Flower Extract (Clitoria ternatea) on Cow's Milk Yoghurt (Bos taurus) Production in Air Tawar Village, Langkat

Yogurt is the oldest dairy product and is quite popular almost all over the world. Yogurt comes from pure cow's milk. Butterfly pea (Clitoria ternatea ) often referred to as butterfly pea or blue bean is a distinctive flower with a single petal in purple, blue, pink and white. Researchers wanted to see the effect of adding butterfly pea flower extract (Clitoria ternatea) to cow's milk yogurt (Bos taurus). This study employs a quantitative approach as its method. A quantitative approach was used to understand what the research subjects experienced from the color, taste, aroma and texture of the yogurt. The results of the study found that the addition of butterfly pea flower extract (Clitoria ternatea) at different levels had an effect on the organoleptic characteristics and texture of yogurt. The best practice produces organoleptic characteristics of taste (slightly sour), color (light blue), texture (slightly thick) and aroma (typical of yogurt).

GC–MS‐based metabolomics approach reveals metabolic variations between probiotics incorporated cow and goat milk yoghurt

The work is aimed at elucidation of metabolite profile of probiotic yoghurts prepared from cow milk (CPY) and goat milk (GPY) using gas chromatography–mass spectrometry‐based untargeted metabolomics approach. A total of 192 metabolites including 49 differentially expressed metabolites (DEMs) were observed, wherein amino‐acids, peptides and analogues constituted 41.93% of the metabolite sub‐class. Acetic acid, glycine, Thr‐Ala, octanoic acid, l‐kynurenine and 2‐amino adipic acid were among the top 15 DEMs. A significant relationship with seven key metabolic pathways including glycolysis, lysine degradation, purine metabolism, fatty acid biosynthesis, tryptophan metabolism, nicotinate and nicotinamide metabolism and glycine, serine and threonine metabolism has been established based on their impact values.

Reducing the risk of spoilage caused by Bacillus cereus in cow's and goat's milk yogurt with berries puree

The objective of this study was to investigate the impact of adding aronia (Aronia melenocarpa), raspberry (Rubus idaeus), and strawberry (Fragaria xananassa) in the form of 10% puree to a mixture of cow's and goat's milk in order to reduce the risk of spoilage caused by activity of Bacillus cereus in yoghurt made from a mixture of cow's and goat's milk. During the fermentation process (360 min.), changes in water activity, pH, moisture content, bacterial growth curve were monitored. The results showed a decrease in water activity, pH, and moisture content. Adding aronia puree to yoghurt yielded the most significant results for water activity modification (0.971-0.868), pH (5.31-4.28), moisture content (85.12-81.55 %), and optical density (0.19-0.34). Also, the investigation of the kinetics of the Bacillus cereus grows indicated that the stationary phase was reached at 360 minutes, resulting in a total population of 5.5·1013 c.f.u./g. Microscopic examination revealed Gram-positive strains of lactic acid bacteria, arranged in chains of varying lengths, in an amount of 139·102 c.f.u./g. Antimicrobial activity showed a zone of inhibition with a diameter of 18.5±0.1 mm in aronia yoghurt, a zone of inhibition with a diameter of 16.2±0.2 mm in raspberry yoghurt and a zone of inhibition with a diameter of 15.2±0.1 mm in strawberry yoghurt compared to classic yoghurt which showed a zone of inhibition with a diameter of 12.1±0.2 mm.

Physical and Chemical Properties of Cow's Milk Yogurt Added Whey Protein Concentrate (WPC)

The purpose of this research was to examine the physical and chemical characteristics of cow's milk yogurt with the addition of WPC. The physical characteristics observed included color (L*, a*, b*, whiteness index, hue, chroma), texture (firmness, work of penetration, resistance to probe withdrawal), while the chemical characteristics observed included water content, total solids, and titratable acidity. The main research materials are fresh cow's milk, Whey Protein Concentrate (WPC), and starter yogurt. The study was conducted using a Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatments consisted of control (P0), adding WPC as much as 2% (P1), 4% (P2), 6% (P3), and 8% (P4) of the amount of milk. Data were analysed using analysis of variance and post-hoc orthogonal polynomial test. The results showed that the addition of WPC up to 8% caused a very significant difference to the water content, total solids, titratable acidity, firmness, and work of penetration of yogurt. However, the addition of WPC up to 8% did not cause a significant difference in the color characteristics of yogurt. Total solids of yogurt increased from 12.08% (control) to 17.74% along with the addition of WPC up to 8%. Based on the results of the research, it can be concluded that the addition of WPC up to 8% can decrease the water content, firmness, and work of penetration of yogurt, as well as increase the total solids and titratable acidity of yogurt. However, it did not cause a noticeable change in the color characteristics of yogurt. However, it did not cause a significant change in the color characteristics of yogurt.

The application of blends of bambaranut and millet vegetable milk in the development of plant-based yoghurt analogues: Proximate composition, physiochemical properties, microbial safety and consumer’s acceptability

This study aimed to produce plant-based yoghurt analogues from the blends of Bambaranut and millet milk. Yoghurt samples were produced from blends of Bambaranut milk and millet milk using Streptococcus thermophillus and Lactobacillus bulgaricus as starter cultures. Yoghurt samples were subjected to chemical, microbiological and organoleptic assessment. The results of the chemical analysis revealed moisture, protein, ash, fat, fibre, carbohydrates and energy contents ranged from 87.61-78.26%, 6.85-3.68%, 0.76-0.59%, 2.70-1.81%, 0.34-0.26%,12.88- 5.60 and 92.94-57.50% respectively Total solids of between 12.39 and 21.74% were obtained with titratable acidity of 0.21, 0.65, 0.21, 0.23, 0.23, 0.25, 0.30 and 0.90%, respectively. The syneresis of the samples ranged from 40.28 to 18.90% while all the samples showed fairly acidic levels. A viscosity of between 250 and 784cp was obtained. The microbiological examination revealed an acceptable level for all the samples. There were observable significant differences in terms of overall acceptability, taste, and flavour between cow milk yoghurt and the yoghurt analogues.

Analysis of Antioxidant Activity, Vitamin C, and Lactic Acid of Yogurt Made Form Cow and Goat Milk Used Electric Shock and Conventional Methods

Along with raising public awareness about health and increasing yogurt consumption .Fermented dairy products are considered beneficial foods for the health of human beings. One of them is yogurt which is a healthy drink made from milk with fermentation processing. The research aimed to analysis of antioxidant activity, vitamin C, and Lactic Acid of yogurt made from cow and goat milk. This study is a pure experimental study using a completely randomized design research, using 2 groups of samples, namely the sample with the electric shock processing method and the sample with conventional processing with 3 repetitions. The data obtained will be presented in tabular form and will be checked using the One Way Anova test. If there are differences, the test will continue with the Ducan test. Based on the results of the research analysis of antioxidant activity, vitamin C and lactic acid in goat's milk yogurt and cow's milk with differences in processing, namely the electric shock method and the conventional method had a statistically significant difference, namely with a p-value (0.00) where the value was ≤ α (0.05) which means that there is a significant difference in the average value of antioxidant activity, vitamin C and lactic acid in each sample. In this study it can be concluded that there are significant differences in the four samples. The best value in this study was found in goat milk yogurt with the electric shock method and the lowest value was found in conventional cow's milk yogurt in each analysis carried out, namely the analysis of antioxidant activity, levels of Vitamin C and lactic acid.&#x0D;

RESPONS PETERNAK SAPI PERAH TERHADAP PEMBUATAN YOGHURT SUSU SAPI DENGAN PENAMBAHAN PUREE UBI JALAR (Ipomea batatas) DI DESA GEDAWANG KECAMATAN BANYUMANIK KOTA SEMARANG

The objectives of the research were to find out: 1) the response of dairy cow farmers to cow's milk yogurt production with the addition of sweet potato puree; 2) the factors (age, education level, experience of breeding and intensity of extension) that affect the response of dairy cow farmers; 3) the effectiveness of extension and the effectiveness of behavior shift of dairy cow farmers. This research used one group pretest-posttest design and the sampling technique used was the saturated sample technique (census) so that 30 respondents were obtained. The results of data analysis showed that the response of dairy cow farmers inGedawang Village, Banyumanik District was in the "high" category. The variables of age, education level, experience of raising livestock, and intensity of extension simultaneously have a very significant effect on increasing the response of dairy cow farmers in making cow's milk yogurt with the addition of sweet potato puree, with a significant value of 0.000 (P&lt;0.01). Meanwhile, the variable of breeding experience had no significant effect on the response of dairy cow farmers in making cow's milk yogurt with the addition of sweet potato puree. The effectiveness of extension was categorized as effective with a score of 82.17% and the effectiveness of behavior shift was categorized as effective too with a score of 68.52%.