Cow Milk Yogurt Research Articles

Some properties and sensory characteristics of Lebeni made from cow's and sheep's milk yogurt

Lebeni is a traditional food made from yogurt and yarma (processed wheat), consumed as appetizer or soup. It is a nutritious meal for digestible protein, calcium and phosphor, which constitute very important source to prevent osteoperosis. In case of preparing cold, lactic acid bacteria may be introduced via lebeni. In this research lebeni samples were prepared from cow’s milk and sheep milk yogurt, they were served as hot or cold. Into hot served lebeni samples egg was added to improve its structure. The lebeni samples were generally liked by tasters, however, those samples made from cows’ milk and served as cold were most preferred.

Cultural differences in food description and preference: Contrasting Vietnamese and French panellists on soy yogurts

This study investigated the cultural differences in description and preference of soy yogurts formulated for French market between French and Vietnamese panellists, two cultures with important differences in soy and dairy product consumption habits. Two trained panels assessed the in-mouth perceptions of eight soy yogurts and four milk yogurts, using a conventional descriptive analysis method. Three soy and two cow milk yogurts, representing the sensory space of the product set were then assessed by two consumer panels in a hedonic test. A multiple factor analysis (MFA) showed that the two sensory profiles are highly similar. The two panels agreed on texture and taste attributes but cultural specificities were revealed for aroma attributes: French panellists used two times more attributes than Vietnamese panellists (10 vs. 5). While the Vietnamese attributes are related to soy-based products (“ raw soybean”, “ soy milk” and “ tofu”) the French attributes were more diverse and even included references to non-food products (“ wood”, “ earthy” and “ chalk”). The result of the hedonic test showed that soy yogurts were worst appreciated by both panels. In general, the soy and dairy product consumption data of the panellists helped to explain their preferences towards soy or milk yogurts. However this is not the case of a Vietnamese consumer subgroup who consumes soy products frequently. Their hedonic ratings on soy yogurts suggest that they expected the authentic soy-related sensory properties in tasting soy yogurts and these properties might not be found in this new product.

EFFECT OF YOGHURT AND SOY-YOGHURT CONTAINING BIFIDOBACTERIA ON ENHANCING THE CALCIUM BIOAVAILABILITY AND BONE MINERALIZATION IN RATS

Bioavailability of calcium from milk and other calcium sources has been an important issue of studies over recent years. The present study compared the bioavailability of calcium from basal diet containing cow milk (CM), yoghurt from cow milk (YCM), yoghurt from cow milk plus either Bifidobacterium lactis Bb-12 (YCMBb-12) or Bifidobacterium longum Bb-46 (YCMBb-46), non- fermented soymilk (NFSM), soy-yoghurt resulted from fermentation with either B.lactis Bb-12 (YSMBb-12) or B.longum Bb-46 (YSMBb-46) and basal diet alone (control). The obtained results indicated that there were no significant differences in food intake, body weight gain and food efficiency among the different groups of rats fed experimental diets in comparison to control. During the experimental period, feeding diets containing probiotics significantly increased serum calcium concentration and significantly reduced the faecal calcium (mg / day) compared to the control diet. The apparent absorption % of calcium was significantly increased too. The caecum acidity (pH), cecal carboxylic acids and bifidobacterial count were also increased in the groups of rats fed probiotic. These cecal parameters have a positive correlation with calcium bioavailability. The levels of femoral and tibial strength were also significantly increased by the probiotic diet. It is worthy to note that diet containing YCMBb-12 was the most effective and in general probiotic cow milk yoghurts were much better than those of soymilk yoghurt in enhancing the bioavailability of calcium. Thus the results in the present study proved the beneficial effects of cow milk yoghurts and soymilk yoghurts containing probiotics in enhancing calcium bioavailability and subsequently lowering loss of body calcium.

Instrumental Texture, Syneresis and Microstructure of Yoghurts Prepared from Goat, Cow and Sheep Milk

Set-yoghurts from goat, cow, and sheep milk from middle lactation period were produced. In fresh yoghurts and after 14 days cold storage the following properties were analysed: hardness, adhesiveness, and extrusion force using instrumental texture analyzer, syneresis using drainage and centrifugal methods and microstructure using scanning electron microscope (SEM). Yoghurt from goat milk was characterized by lower hardness, adhesiveness, extrusion forces, and higher susceptibility to syneresis than yoghurts from cow and sheep milk. Microstructure of goat milk yoghurt was more delicate in comparison with microstructure of cow and sheep milk yoghurt. The composition and/or properties of goat milk for yoghurt production, or processing conditions need to be modified to obtain the proper texture and reduced syneresis in final product.

Kefir에서 분리한 Streptococcus thermophilus LFG를 배양한 산양유 발효물에서 분리된 다당체의 특성

Kefir 제품으로부터 분리한 Str. thermophilus LFG를 이용하여 산양유 발효유를 제조하고, 이의 다당체를 이용하기 위하여 발효조건 및 다당체의 특성을 조사한 결과는 다음과 같다. 배양온도에 따른 Str. thermophilus LFG로 제조한 발효물의 CEPS 생산성은 저온<TEX>$(30-35^{\circ}C)$</TEX>에서 보다 고온<TEX>$(40-45^{\circ}C)$</TEX>배양에서 높았으며, 점도는 우유발효물이 산양유 발효물 비하여 다소 높았지만, CEPS의 생성량은 우유 발효물(4.06-4.46g/L)에서 보다 산양유 발효물(4.74-5.30g/L)에서의 생산성이 높았다. 당류에 따른 CEPS생성량은 무첨가구에 비하여 glucose 3% 첨가구가 14-21%, sucrose 3% 첨가구가 4-16% 상승효과를 보였으며, fructose 3%의 경우는 첨가효과가 나타나지 않았다. 우유 발효물 및 산양유 발효물로부터 분리한 상등백과 CEPS의 전자공여능을 확인한 결과 우유 발효물의 상등액과 CEPS가 산양유 발효물의 상등액과 CEPS 보다 유의적으로 높은 전자공여 효과를 나타내었다. 우유 및 산양유 발효물로부터 CEPS를 각각 분리하여 아미노산의 조성을 비교 분석하였을 때 전체적으로 산양유에서 분리한 CEPS에서 비교적 높은 아미노산 함량을 보였다. 산양유 발효물로부터 분리된 crude exopolysaccharide(CEPS)의 탄수화물함량은 37%, 단백질 함량은 63%이었으며, 구성 당을 분석한 결과, glucose 56.45%, galactose 42.35%, fucose 0.27%(w/w)와 amino sugars로는 galactosamine 1.37%, glucosamine 1.09%를 함유하였다. This study was carried out to investigate the properties of crude exopolysaccaride (CEPS) produced by Streptococcus thermophilus LFG in goat milk. The yields of CEPS from yogurt cultured with Str. thermophilus LFG were greater at higher temperatures <TEX>$(40-45^{\circ}C)$</TEX> than at lower temperatures <TEX>$(30-35^{\circ}C)$</TEX>. Goat milk yogurt had lower viscosity values than cow milk yogurt. However, the CEPS yield was higher in goat milk yogurt than in cow milk yogurt. The yields of CEPS from yogurt were also higher in cultured milk containing 3% glucose (14-21%), and 3% sucrose (4-16%) relative to the control yogurt. Antioxidant activities were higher in goat milk yogurt supernatant (21%) and its CEPS (28%) than cow milk yogurt supernatant (11%) and its CEPS (24%). The amino acid contents of CEPS were higher in yogurt using goat milk than that using cow milk. The CEPS extracted from goat milk yogurt produced by Str. thermophilus LFG consists of carbohydrate (37% w/w) and protein (63% w/w). The CEPS consisted of monosaccharides such as glucose 56.45% (w/w), galactose 42.35% (w/w), galactosamine 1.37% (w/w), glucosamine 1.09% (w/w) and fucose 0.27% (w/w).

CHEMICAL AND MICROBIAL PROPERTIES OF YOGURT PROCESSED FROM COW'S MILK AND SOYMILK

ABSTRACT Yogurt was processed by inoculation of cow's milk and soymilk with freeze-dried culture of Lactobacillus bulgaricus and Streptococcus thermophilus. The processed yogurt samples were evaluated for chemical microbial and organoleptic properties using an existing commercial yogurt as control. The moisture content of the yogurt samples ranged from 83.3% in cow's milk yogurt to 91.9% in soymilk yogurt. Soymilk yogurt was significantly high in protein (6.6%). Fat and ash were highest in cow's milk yogurt: 6.5% and 0.6%, respectively. There was no significant difference (P < 0.05) in the magnesium content of all the yogurt samples. pH ranged from 4.1 in cow's milk yogurt to 5.4 in soymilk yogurt. The total viable count was highest in cow's milk yogurt (1.1 × 105). The major bacteria isolated in all the yogurt samples were L. bulgaricus and S. thermophilus. Soymilk yogurt compared favorably well with commercial yogurt in overall acceptability. Soymilk yogurt is a good alternative to cow's milk yogurt. PRACTICAL APPLICATIONS Chemical and microbial properties of yogurt processed from cow's milk and soymilk established the context and contents of choosing yogurt as healthy food for the people. Soy yogurt can be adopted as substitute to cow's milk yogurt especially by the low income earners due to its cheaper raw materials, and as protein supplement at household level. Soy yogurt requires boiling at 100C, cooling (45–50C), inoculation with culture, fermentation (6–12 h), mixing, addition of fruit flavor, and is served in cups. It can be stored in the refrigerator at 5C for 72 h or at ambient temperature for 24–48 h. The utilization of soy yogurt as household food/drink is a result of its nutritional compositions, absence of cholesterol, high protein content and its raw materials being accessible within the household resources and can also be processed with simple processing technology.

Quality and acceptability of a set-type yogurt made from camel milk

Camel milk (CM) set yogurts were formulated with gelatin, alginate (ALG), and calcium (Ca). Titratable acidity, pH, sensory properties, and acceptability of CM yogurts were studied. Twelve treatments were prepared; 3 using gelatin at 0.5, 0.75, and 1% levels and 9 with combinations of ALG and Ca at different levels. Titratable acidity and pH of fresh yogurt were not affected by the addition of gelatin or the ALG and Ca combinations. Trained sensory panel results showed that CM yogurt containing 1% gelatin or 0.75% ALG + 0.075% Ca had the highest intensities for firmness and body. Consumer results indicated that the hedonic ratings of the sensory attributes and acceptability of CM yogurt containing 0.75% ALG + 0.075% Ca were similar to that of cow's milk yogurt. The CM yogurts containing ALG + Ca and flavored with 4 different fruit concentrates (15%) had similar hedonic ratings and acceptability. Addition of 0.75% ALG + 0.075% Ca could be used to produce acceptable plain or flavored CM yogurt.

A survey on composition and microbiota of fresh and fermented yak milk at different Tibetan altitudes

Yak milk is a type of milk that people are less familiar with due to its remote geographical location, the particular geographical environment and climatic conditions in Tibet, which may have significant effects on composition, microbiota and fermentation outcome. To investigate the chemical composition and microbiota of fresh and fermented yak milk, and to isolate and characterize the predominant microorganisms in the fermented milk, yak milk (24 fresh and 30 fermented milk samples) was collected from four areas of different altitudes in Tibet, and their microbiological profile and chemical composition were investigated. Yak milk had a higher fat, crude protein, lactose and dry matter content than cow milk. The fermented yak milk showed a great diversity in fat and dry matter levels due to the different ways of processing in different localities, and lower pH and higher lactic acid content compared with commercial cow milk yogurt. Fermented yak milk had a better sanitary quality than fresh yak milk. Three species of lactobacilli (Lactobacillus fermentum, Lactobacillus helveticus and Lactobacillus curvatus) and five species of yeast (Saccharomyces cerevisiae, Candida kefyr, Candida lambica, Candida famata and Candida holmii) were identified phenotypically and encountered as predominant fermentation microbiota. The predominant lactic species in fermented milk was L. fermentum.

Production and evaluation of some physicochemical parameters of peanut milk yoghurt

The peanut milk for yoghurt production was prepared by fortifying peanut milk (∼12 g/100 g total solids) with 4 g/100 g skimmed milk powder. The final product was subjected to physicochemical analysis using cow milk yoghurt (CMY) as a control throughout the study. Peanut milk yoghurt (PMY) had higher protein content, fat, water holding capacity and lower susceptibility to Syneresis than CMY. PMY had lower lactose level (1.73 g/100 ml) compared to CMY (4.93 g/100 ml). Generally both PMY and CMY had high mineral composition and contained high amounts of essential amino acids. PMY also contained a higher proportion of unsaturated fatty acids than saturated fatty acids as compared to CMY. Therefore, in terms of fatty acid composition, PMY could be considered to be more health promoting than CMY. Sensory evaluation revealed that though PMY had better sensory texture scores than CMY, its sensory appearance, flavor and overall acceptability scores were lower than those of CMY.

Use of alternative raw materials for yoghurt production

Soymilk and maize steep water were used as alternative raw materials to cow milk and commercial starter, respectively, for production of yoghurt. The cow milk used was both Fresh milk and dried powdered milk (DANO). The cost of production of the yoghurt samples as well as their chemical, microbial and organoleptic properties was compared with that of the commercially available yoghurt (FAN MILK). There was no significant difference (P<0.05) in the protein content of soymilk yoghurt (either fermented with commercial starter or maize steep water) and that of the dried powdered milk yoghurt fermented with maize steep water. Soymilk yoghurt fermented with commercial starter contained the highest moisture, the least carbohydrate and the least total solid, 94.07%, 0.81% and 5.89 g/100 g, respectively. The commercial yoghurt recorded the highest phosphorous and calcium 59.09 and 49.60 ppm, respectively. There was no significant difference (p<0.05) in the total viable count of soymilk yoghurt fermented with commercial starter and soymilk yoghurt fermented with maize steep water. Soymilk yoghurt fermented with maize steep water compares well with the other yoghurt samples organoleptically and costs less to produce. Key words: Cow milk yoghurt, soymilk yoghurt, commercial yoghurt, commercial starter, maize steep water, chemical, microbial and organoleptic properties.

Yoghurts Containing Probiotics Reduce Disruption of the Small Intestinal Barrier in Methotrexate-Treated Rats

Small intestinal permeability was employed to assess the efficacy of commercially available yoghurts containing probiotics in a rat model of methotrexate (MTX)-induced mucositis. Male Sprague-Dawley rats were allocated to four groups (n = 8): MTX + water, MTX + cow's milk yoghurt (CY; fermented with Lactobacillus johnsonii), MTX + sheep's milk yoghurt (SY; containing Lactobacillus bulgaricus and Streptococcus thermophilus), and saline. Treatment gavage occurred twice daily for 7 days pre-MTX and 5 days post-MTX. Intestinal permeability was assessed on days -7, -1, 2, and 5 of the trial. Intestinal sections were collected at sacrifice for histological and biochemical analyses. Histology revealed that rats receiving CY and SY did not have a significantly damaged duodenum compared to controls. However, an improved small intestinal barrier function was evident, determined by a decreased lactulose/mannitol ratio. Probiotics containing SY and CY may be useful in preventing disruption to intestinal barrier function in MTX-induced mucositis.

Effects of culture concentration and inoculation temperature on physicochemical, microbial and organoleptic properties of yoghurt

A study on the effects of culture concentration (2.5 g/l, 5.0 g/l and 10.0 g/l) and inoculation temperature (25°C and 45°C) on physicochemical, microbial and organoleptic properties of yoghurt produced from three base materials (whole cow milk, WCM, powdered milk, PM, and soymilk, SM) was conducted in a nested experimental design. The two inoculation temperatures were nested within the three inoculation concentrations in each of the three base materials and replicated three times to form 54 experimental units. The shortest coagulation times were recorded on WCM (52 min) and PM (60 min) inoculated with 10.0 g/l at both temperatures (25°C and 45°C). The result also showed a significant (P 8 and 0.85 x 10 8 cfu/ml recorded on whole cow milk yoghurt (WCMY) and powdered milk yoghurt (PMY) respectively, and the lowest value of 0.52 x 10 8 recorded on soymilk yoghurt (SMY). A significant difference (P Keywords : culture concentration, inoculation, yoghurt, physiochemical properties Nigerian Food Journal Vol. 23 2005: 156-165

Influence of culture activity on aroma components in yoghurts produced from goat's and cow's milk

In this paper the experiments on microbiological quality and aroma components of yoghurt samples produced from long life goat's and cow's milk, and also from milks with 2% milk powder addition, during 9 days of refrigerated storage are described. Milk fermentation was conducted at 42 °C for 6 h. During days 1, 3, and 9 of storage the changes in acidity (pH value and lactic acid percent), viable counts of streptococci and lactobacilli and aroma components (acetaldehyde and diacetyl) were determined. Lower pH values and smaller lactic acid concentrations were found in control yoghurt samples. Viable counts of streptococci decreased during storage (from 1.01×10 8 to 3.97×10 7 CFU ml -1), whereas the viable counts of lactobacilli increased in all samples (from 6.95´10 6 to 2.32×10 7 CFU ml -1). The increase in count of lactobacilli was the greatest in goat's milk yoghurt samples. On the ninth day of storage, ?logN between cow's and goat's milk yoghurt samples was 0.2. Acetaldehyde in yoghurts decreased du...

Production of a yogurt‐like product from Lupinus campestris seeds

AbstractA Lupinus campestris milk‐like product was obtained with 6.3% protein by using an alkaline thermal treatment. The colour of the suspension showed a greater similarity to cow's milk than to commercial soymilk. To adjust the carbohydrate concentration and induce fermentation, 3% of sucrose and 1.5% of lactose were added. The product was pasteurized and inoculated with a culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp bulgaricus. A lupin yogurt‐like product with pH 4.02, 0.87% lactic acid, and a lactic acid bacteria count (3.2 × 108 CFU ml−1) and viscosity similar to commercial cow's milk yogurt was obtained. The amino acid composition of the proteins in the lupin milk and yogurt products had a good balance, with the exception, as in other legumes, of the sulphur‐containing amino acids. Sensory evaluation indicated that the product was well accepted by consumers. These results offer a good possibility for the utilization of this legume in human nutrition through the elaboration of products that are analogous to others already present in the commercial market. Copyright © 2003 Society of Chemical Industry

Utilization of soy yoghurt in tarhana production

Tarhana, a traditional fermented food made from a mixture of white wheat flour and yoghurt, is widely consumed in Turkey. Tarhana samples with cow's milk yoghurt, soy milk yoghurt, and a blend of cow's and soy milk yoghurt were produced and evaluated for pH, viscosity, color, and sensory properties. Acid production was slower in soy milk-added samples, and increasing yoghurt amount in tarhana significantly contributed to acidity of the samples (P<0.05). Soy milk-added samples had higher viscosity compared with cow's milk yoghurt-added samples (P<0.05). Soy milk yoghurt bleached the wheat flour and therefore these samples appeared whiter than the cow's milk yoghurt-added samples (P<0.05). Panelists could not detect any beany-off flavor in soy milk yoghurt-added samples and gave similar scores to soy milk yoghurt-added tarhanas for all sensory properties

Evaluating the feasibility of adding value to goat's milk by producing yoghurt using low cost technology method for rural Namibia

Physico-chemical , bacteriological, nutritional and sensory characteristics of goat's and cow's milk and corresponding low cost processed yoghurt samples were assessed for the purpose of feeding children of weaning age and for income generation by the rural poor. Goat milk sample was rated superior in terms of nutritional quality with reference to calcium, magnesium. Potassium, chloride and vitamins A, D, thiamin, riboflavin, nicotinic acid, B6 and B12. It was also superior in some essential amino acids such as histidine, methionine, phenylalanine and threonine. Total solids, protein, ash, specific gravity and calorific value were higher for goat milk, which was however lower in sodium, citrates and vitamin C. Both goat milk and cow milk had practically similar contents of zinc, iron, phosphorous and linolenic acid. Goat milk was lower in some essential amino acids namely isoleucine, tryptophan and valine including essential fatty acids a-linoleic aicd. The higher dry matter content of goat milk was reflected in higher viscosity and superior texture of its yoghurt samples. Although goat milk yoghurt was preferred over cow milk yoghurt, in appearance and palatability, the differences were small. Similarly, although cow milk yoghurt had better smell and taste, the differences were also small. The study indicated that it is possible to process good quality yoghurt from goat milk using low cost technology The Journal of Food Technology in Africa Volume 5 Number 4 (October - December 2000), pp. 139-144

Influence of breed and husbandry on viscosity of Israeli goat milk yogurt

Goat’s milk yogurt prepared from milk of different goat breeds on different farm types resulted in different viscosity. Yogurt from milk of goat breeds browsing on pasture was richer in solids and resulted in significantly higher viscosity compared with that of cow milk yogurt and yogurt produced from milk of goats fed hay and concentrate indoors. Milk from goats browsing on pasture was diluted in total solids content close to that of milk from goats kept indoors and cows. Yogurt made from this diluted milk still resulted in higher viscosity. It appears that milk from goat breeds browsing on pastures contains certain factor(s) that causes an increase in the viscosity of yogurt produced from it.

Survival of Enterobacter cloacae and Pseudomonas paucimobilis in yoghurts manufactured from cow's milk and soymilk during storage at different temperatures

The survival of two microbial contaminants, Enterobacter cloacae and Pseudomonas paucimobilis, in yoghurts manufactured from cow's milk and soymilk was investigated during storage for 45 days at 4 and 12 °C. Sensory panel tests performed before microbiological investigation, showed that the flavor of soy-yoghurts made with cocoa powder or malt added did not have the beany taste of soy beans. Both contaminants were significantly resistant to low pH values during storage for 32 days at 4 °C. The survival at 4 °C was remarkable in both plain and flavored yoghurts and a population close to 10 2 C.F.U./ml was observed after 38 days of storage. Experiments performed with soymilk yoghurts showed an enhanced survival of P. paucimobilis at 4 °C compared to the storage in cow's milk yoghurts; microbial values were close to 7-8 × 10 6 C.F.U./ml after 16 days. Soymilk exhibited a protective effect on L. delbrueckii subsp. bulgaricus and S. thermophilus at 12 °C and, compared to the survival in cow's milk yoghurts, a larger number of viable cells of both probiotic microorganisms (10 6 and 10 8 C.F.U./ml, respectively) were observed after 36 days of storage.

Preparation and characteristics of lactic acid fermented cowpea milk

Four Lactobacilli were isolated from both commercial cowmilk yoghurt ("Fan" yoghurt) and "wara", a West African soft cheese. They were identified as Lactobacillus acidophilus ("Fan" yoghurt), L. plantarum, L. brevis and unidentified Lactobacillus spp. ("wara"). L. acidophilus and L. plantarum were chosen as starter organisms for the production of a yoghurt-like product from cowpea milk. There was a decrease in the final pH and an increase in the titratable acidity of the cowpea milk samples at the end of the fermentation period. The crude protein, total ash, calcium, potassium and phosphorus values increased in the fermented cowpea milk, while a decrease was obtained for the lipid, moisture and crude fibre contents. A decreasing trend was noted in the phytic acid and trypsin inhibitor of the cowpea flour when processed into milk, followed by a further reduction at the end of fermentation. Consumer acceptability of the cowpea yoghurt varied, with preference being given to the banana and strawberry flavoured samples.

Bacteriological and Biochemical Characteristics of Various Types of Yogurt Made from Sheep's and Cow's Milk

Bacteriological and biochemical characteristics of various types of commercial yogurt were examined. Laboratory-scale preparations of yogurt from sheep's and cow's milk were also performed to study the above characteristics under controlled conditions. The viable counts of Streptococcus thermophilus and Lactobacillus bulgaricus, in most instances, exceeded 108/ml. During storage at 5° to 7°C for 2 weeks, the average viable counts decreased in both commercial yogurts and those prepared in laboratory. The average lactase activity declined only in the commercial yogurts during cold storage. Yogurt from sheep's milk had double the lactase activity of cow's milk yogurt.