Cow Milk Yogurt Research Articles

Comparative studies on the nutritional and physicochemical properties of yoghurts from cows', goats', and camels' milk powder

To clarify the overall quality differences among cows', goats', and camels' milk powder fermented yoghurts, this study evaluated the physical and chemical properties of cow milk yoghurt, goat milk yoghurt, and camel milk yoghurt, and then compared the main components and amino acid composition, volatile aroma components, texture profile analysis, and rheological characteristics. Results showed that cow milk yoghurt had the best structural stability; goat milk yoghurt had the most abundant fat content (4.15 ± 0.40 g 100 g−1) and volatile aroma components, but the relative content of acids was the highest, which is not favourable to the flavour of goat milk yoghurt. Camel milk yoghurt had the highest antioxidant activity, cysteine (0.15 ± 0.05 mg g−1) and protein content (3.69 ± 0.14 g 100 g−1), and lowest lactose content (4.37 ± 0.01 g 100 g−1). The research showed differences in the quality of yoghurts from three different animal sources and will help increase our knowledge of specialty dairy products.

Pengaruh lama waktu inkubasi, konsentrasi starter terhadap pH, viskositas dan sifat organoleptik yoghurt susu sapi

This research was conducted to determine the effect of incubation time and starter concentration on pH, viscosity, and organoleptic properties of cow's milk yogurt. This research was conducted from 16 to 23 June 2019 located at FIYO Yoghurt owned by Mr. Engkos Zakaria which is located in Pameungpeuk Village RT 03 RW 12 Pasirhalang Village, Cisarua District, West Bandung Regency. This study used a completely randomized design (CRD) factorial design consisting of two factors and three replications. The first factor is the length of incubation time (W) consisting of three levels, namely w1 = 3 hours incubation time, w2 = 6 hours of incubation time and w3 = 9 hours of incubation time. The second factor is the starter concentration (S) consisting of 3 levels, namely s1 = 2% starter concentration, s2 = 4% starter concentration and s3 = 6% starter concentration. From the research results it can be concluded that there has been an interaction between the length of incubation time and the concentration of the starter on the viscosity of cow's milk yogurt. The best interaction occurred at 9 hours of incubation time and 6% starter concentration. 9 hours incubation time and 6% starter concentration had a good effect on pH and viscosity. While the incubation time of 6 hours and 6% starter concentration produced organleptic properties which were quite liked by the panelists

Effect of soymilk addition with different concentrations on some properties of cow milk yogurt

The present study was made with an attempt to produce yogurt by partial addition of different levels of soymilk to cow milk. Control was prepared with 100% cow milk and other samples prepared with cow milk and soymilk in the ratio of 95:5, 90:10, 85:15, 80:20, and 75:25 respectively. The control and different treatments of milk blends were analyzed for total solids and pH. The results found that the addition of soymilk leads to an increase of pH and total solids from 6.7, 11.94 % to 7.1 and 12.54 % for control and milk samples containing 25:75 levels of soymilk respectively. Yogurt samples were analyzed for some physicochemical analysis (pH, whey syneresis hardness) and organoleptic characteristics like (Appearance, flavor, body, texture acidity, and overall acceptability) during 14 days of storage at 4±1ºc. It was found that with increasing the levels of soymilk the syneresis decreased and the hardness was increased, the separated whey was (11.1 and 8.5 ml) and hardness of (6.5 and 19 gm cm-2) was obtained during 21 days of storage for control and sample containing 75:25 level. In general, the results of sensory properties as evaluated by the panelists indicates that the samples with increasing soymilk levels gained high scores of 13.8, 13.8 and 17.3 and low value of 21.0 and 11.2 in comparison to the results of the control sample which were recorded as 10.3, 7.8, 8.8, 28.0 and 13.0 for texture, body, appearance, flavor and acidity respectively during 14 days of storage.

Effect of vitamin C fortification on the quality of cow's and goat's yoghurt.

Yoghurt is one of the well-known fermented dairy products that play an important role in the human diet. At present, products made of goat's milk are becoming more popular. This study was conducted to evaluate the effect of physicochemical properties of yoghurt fortified with vitamin C. Six different yoghurts were developed: from goat's and cow's milk without any addition, with L-ascorbic acid and acerola addition. The results showed that the addition of L-ascorbic acid significantly decreased pH. Based on the sensory evaluation, the natural cow's yoghurt has scored higher in the overall rating among yoghurts. The addition of L-ascorbic acid to natural goat's yoghurt positively affected the color, taste, flavor, and consistency. In the case of cow's milk yoghurt, the addition of L-ascorbic acid and acerola deteriorated the taste of the product.

English

Dairy goat farming is a significant source of income, particularly for low-income families. However, 75% of the dairy goat products business is still unorganized in Kenya, making its marketing difficult. This study surveyed dairy products in selected supermarkets in Nyeri, Meru and Kiambu counties. The purpose was to identify the types of dairy products sold in supermarkets, the sales preferences, reasons for stocking and not stocking the dairy goat products and perceptions about the dairy goat products. The study targeted all the supermarkets that sold dairy products, excluding those that did not sell dairy products or were not willing to be surveyed. A sample of 40 supermarkets and 5 milk dealers in the three counties was obtained through purposeful sampling. Close-ended questionnaires were administered to managers or appointees of the outlets. According to the findings, 10 types of dairy products were stocked by the outlets as follows: Raw cow milk (11%), pasteurized cow milk (87%), long life cow milk (82%), cow milk yoghurt (93%), ghee (24%), cow mil ice cream (67%), cow milk butter (31%), cow milk cheese (36%), cow sour milk (76%) and pasteurized goat milk. Out of the 45 supermarkets/milk vendors surveyed only 5 outlets sold the dairy goat products (pasteurized milk) which thus indicate the gap in the marketing of dairy goat milk and its products in the study counties. The dairy goat products were not stocked because the products were not available (63%), lack of customers’ awareness (40%), they were not preferred by customers (18%) and high price (10%). The dairy goat milk was stocked due to customers’ preferences (100%). The general perception of the supermarkets was that dairy goat milk was moderately preferred (36%), highly (4%) and not preferred (60%) mainly due to lack of customers’ awareness. Thus, measures should be put in place to promote dairy goat milk as an alternative to dairy cow milk due to its high nutritive value and potential. Key words: Dairy goat products, marketing, supermarkets, sales, preferences, stocking.

The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt.

Background: Yoghurt has been traditionally consumed for its high nutritional value and health-promoting benefits. The addition of plant extracts as a source of phenolic compounds and bio-flavonoids has attracted much attention recently since milk and dairy products are deficient in these health-protecting components. Accordingly, olive leaf extract (OLE) has been considered due to the presence of bioactive compounds, primarily polyphenols. Thus, the aim of this research was to investigate the possibility of adding OLE into cow milk yoghurt as a potential functional ingredient. Methods: Yoghurts enriched with OLE (1.5, 3, and 5% v/v) were produced and compared with yoghurt without OLE. In all samples acidity, viscosity, colour, syneresis, water holding capacity (WHC), microbiological parameters, sensory properties, total phenols, and antioxidant activity (DPPH and FRAP methods) were determined. Results: The addition of OLE resulted in shorter fermentation and lower pH, but it had no adverse effect on the viability of yoghurt starter bacteria. OLE-enriched yoghurts showed increased syneresis, higher total phenols content, and antioxidant activity, while WHC and viscosity decreased. Sensory properties were slightly poorer for yoghurts containing higher OLE concentrations. Considering all of the obtained results, the addition of 1.5% OLE appeared to be optimal.

Processing of Functional Yoghurt-Like Product from Soymilk Supplemented by Probiotics.

In this study, a new functional yoghurt-like product was manufactured using soymilk (sample B), mix of soymilk and cow milk (sample C), and both were compared with yoghurt of cow milk (sample A) as a control. The three yoghurt samples (A, B, and C) were processed using the traditional starter culture and Bifidobacterium bifidum: (A) 100% cow milk yoghurt, (B) 100% soymilk yoghurt, and (C) (50%cow milk + 50%soy milk) yoghurt. All samples were stored at 4°C for 15 days and analyzed on 1st, 7th, and 15th day of the storage period. The results showed that all samples have kept a vital force of 106 colony/g until the 15th day of cooled storage period, and thus, achieving the feature of probiotic food. Moreover, soymilk yoghurt had the highest content of protein (3.75%) and the highest levels of unsaturated fatty acids, making it nutritious and healthy food. Furthermore, it had an acceptable taste, smell, and a firm texture. This product may be considered as a probiotic vegan and partial alternative to cow milk yoghurt. Additionally, adding probiotic bacteria prolonged the shelf-life and improved the flavor of soymilk.

Hypocholesterolemic effect of designer yogurts fortified with omega fatty acids and dietary fibers in hypercholesterolemic subjects

A cohort study of 90 days was designed to explore the hypercholesterolemic associated blood pressure with intake of extruded flaxseed powder (EFSP) fortified yogurts. The hypercholesterolemic subjects were distributed into two groups (1 and 2), then blood samples and blood pressure were taken. Descriptive statistics were used for comparison between groups. A significant increase in serum total cholesterol (TC) (6.330.48 to 6.510.04 mmol/dL) and low-density lipids-cholesterol (LDL-C) (5.170.28 to 5.370.47 mmol/dL) was observed in participants consuming plain milk yogurts for 30 days. A significant decrease in TC (6.470.95 to 6.28 ± 0.84) and LDL-C (5.350.29 to 5.130.44 mmol/dL) was observed in the group consuming EFSP fortified sheep milk yogurt. Similarly, a significant decrease in serum TC (6.381.01 to 6.200.98 mmol/dL), and LDL-C (5.301.16 to 4.980.99 mmol/dL) was noticed in the group consuming EFSP fortified cow milk yogurt. The intake of fortified yogurts reduced significantly serum cholesterol associated with blood pressure in both groups.

A comparison of the acid gelation properties of nonfat cow, sheep, and goat milk with standardized protein contents

Skimmed cow, sheep, and goat milks were adjusted to the same total protein and dry matter level, heat treated and glucono delta lactone (GDL) was added for slow acidification. Acid coagulation was monitored by measuring the turbidity and viscosity every 10 min and pH was measured every min throughout the incubation. Physicochemical composition (total solids, fat, protein, casein, bound and soluble Ca, P, Fe, Mg, K, Na), pH, acidity, SDS-PAGE analysis of the milk samples and viscosity, serum separation, and SEM images of the acidified milk gels were determined. During incubation, the highest decrease in pH was observed with cow milk, while sheep milk pH was higher and was above pH 4.6 at the end of incubation. Cow milk gels had the highest viscosity, lowest serum separation, and more homogenous microstructure. Sheep milk gels had a lower viscosity than cow milk and goat milk formed the weakest acid gels of all. Novelty impact statement Acid gelation of the milk is essential for the production of many dairy products that involve fermentation such as yogurt. Previous studies showed major differences between cow, sheep, and goat milk yogurts; however, there is not much study that compares acid gelation and gel properties of standardized cow, sheep, and goat milks. We found significant differences between acid gelation and gel properties of cow, sheep, and goat milks even if their total protein, total solids, and fat contents were adjusted to the same level; thus our findings highlight the importance of the differences in type and ratio of the protein fractions.

Development of Yogurt from Cow and Soybean Milk Supplemented by Rice Bran Hydrolysate with Antioxidant Activity

The objectives of this study were to develop the cow and soybean milk yogurt product supplemented by rice bran hydrolysate with antioxidant activity using the addition of 0.0-1.0 % w/w rice bran hydrolysate, analyze antioxidant activity, and examine sensory characteristics of the yogurt. The study found that 2, 2’-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and ferric reducing antioxidant power of cow and soybean milk yogurt trend to be increased based on the increase of rice bran hydrolysate concentration, except for ABTS radical scavenging activity of soybean milk yogurt, which was slightly increased and then constant at 0.75 % of rice bran hydrolysate. Addition of rice bran hydrolysate at concentration of 0.25-1.0 % had no effect on overall acceptability of cow milk yogurt but decreased overall acceptability score of soybean yogurt. Optimum concentration of rice bran hydrolysate with high antioxidant activity in cow and soybean milk yogurt was 1.0 and 0.75 %, respectively. This research indicated that rice bran hydrolysate has a potential use as antioxidant agent supplemented in yogurt for development as functional food.

Impact of fiber-rich donkey milk yogurt on apparent viscosity and sensory acceptance

The aim of this study was to evaluate the impact of fibers (inulin, apple fruit, and passion fruit) on the viscosity and acceptance of donkey milk yogurt compared to cow milk yogurt. Five yogurts were developed: donkey milk control (DC), donkey milk inulin (DI), donkey milk apple fiber (DAFF), donkey milk passion fruit fiber (DPFF), and cow milk control (CC). Analyses of the physical-chemical and microbiological components were performed. Donkey milk yogurts had significantly higher LAB counts when compared to the CC treatment. The pH and color were influenced by the type of milk and fiber. The DPFF yogurt contained the best apparent viscosity (824.7 mPa s). Due to the results, the yogurts were submitted for sensory testing. The analysis evaluated the sensory attributes of the yogurts (DC, DPFF, CC, and cow milk passion fruit fiber). Passion fruit fiber provided the highest apparent viscosity. However, the addition of passion fruit fiber resulted in low acceptance.

Comparative study between cow and goat milk yogurt based on composition and sensory evaluation

This present investigation aimed to compare between cow and goat yogurt based on compositions, physicochemical and sensory properties. The Association of Official Analytical Chemistry International and Indonesian National Standards were used to analyze the parameters of yogurt samples. One-way ANOVA was achieved to assess the variance between data by Microsoft Excel. Yogurt was made from different fresh milk samples; cow and goat milk. Thees results shown there were no significant differences between cow and goat yogurt on fat values were 2.02, 2.10%, ash values were 0.39, 0.59 and in viscosities values were 47.18 and 47,65 respectively. On the other side there were significant differences on total solids were 12.82 and 14.5%, protein content was 2.89 and 3.185%, and pH was 4.56 and 4.34, respectively. The results from this study concluded that goat yogurt had the best physicochemical properties and sensory characteristics comparable with cow yogurt.

Comparative analysis of metabolites in cow and goat milk yoghurt using GC–MS based untargeted metabolomics

Overall changes in the metabolite profiles of cow milk yoghurt (CY) and goat milk yoghurt (GY) during 28 days storage at refrigeration temperature were determined. On day 14 of storage, 30 metabolites were significantly different between CY and GY, while days 0 and 28 revealed 13 and 9 significantly different metabolites, respectively. Upregulation (p < 0.05) of free amino acids and dipeptides in GY on day 14 indicated a stronger proteolytic action of bacteria on goat milk proteins, while tri-peptides were upregulated (p < 0.01) in CY revealing its better texture. The predominance of medium-chain fatty acids in GY resulted in the upregulation (p < 0.05) of carboxylic acids and fatty acid derivatives on day 14. In addition, intercellular signaling molecules were upregulated indicating the regulation of pH change in GY during storage. Pathway impact analysis showed the association of differentially abundant metabolites of GY with metabolic pathways of amino-acids.

Quality properties of yoghurt produced from cow milk and soymilk

The effect of base materials (whole cow milk, powdered milk and soymilk) on the physicochemical,&#x0D; microbial and organopletic properties of yoghurt were determined in a nested procedure of completely randomized experimental design. The results showed that significantly (P &lt; 0.001) higher titratable acidity and total fats values of 2.09% and 3.07% were recorded on whole cow milk yoghurt (WCMY) and lower values of 1.46% and 2.07% recorded on soymilk yoghurt (SMY), respectively The total solids of 13.40% obtained on SMY was significantly different (P &lt; 0.001) from 16.00% and 15.74% obtained on WCMY and powdered milk yoghurt (PMY), respectively. The total protein of PMY (3.48%) was the highest and significantly different from the 3.03% obtained on WCMY, which was also different from the 2.96% obtained on SMY. No significant difference was recorded on total microbial load due to base material. The Ca values of WCMY (1.704 to 2.086 g/ 0 were higher than those (1.101 to 1.282 gll) of PMY, which were higher. than those (0.512 to 0.564 gi0 of SMY (P &lt; 0.05). The concentration of Cu in SMY produced with 2.5 g/l inoculant was significantly the highest. The taste of PMY rated pleasant (3.4) was significantly (P &lt; 0.001) higher than those of WCMY rated fair (2.5) and SMY rated indifferent (2.0). Also the overall acceptability rating of 3.5 (between fair and pleasant) for PMY was significantly (P &lt; 0.001) higher than ratings for WCMY and SMY (2.5 and 2.1, respectively). It was concluded that qualitative and acceptable yoghurt could be produced from the three base materials.

The effect of starter combination and types of milk against physicochemical characteristics of cow milk yoghurt

Yoghurt was produced through the fermentation of bacteria Lactobacillus bulgaricus and Streptococcus thermophillus. In making yoghurt, various kinds of milk can be used such as: fresh milk, skim milk and full cream milk. The purpose of the study is to provide yoghurt in accordance with the right application of milk and yoghurt starter. The findings of research provide scientific information that useful for the technology development in the field of cow's milk processing industry. The study began with making starter, processing milk to be yoghurt and storing them in cold temperatures for four weeks. The study used a factorial Completely Randomized Design with three replications. The first factor is the number of starter/Lactic Acid Bacteria (e1 = Lactobacillus bulgaricus and Streptococcus thermophillus; e2 = combination of Lactobacillus bulgaricus, Streptococcus thermophillus, Bifidobacterium longum and Lactobacillus casei). The another factor is types of milk (s1 = fresh milk and s2 = skim milk). The parameter was discussed are physicochemical analysis including pH, protein, fat and lactose content. The results was showed the types of milk and the amount of starter used had a significant effect on fat content, protein content and lactose of the yoghurt produced did not match the pH value of yoghurt during storage at 4 weeks. The pH value obtained from fresh milk ingredients with a combination of 4 starters, a good level of yoghurt protein is produced from fresh milk ingredients with a combination of 2 starters, good fat content obtained from skim milk ingredients with a combination of 2 starters and fresh milk with a combination of 4 starters, while good lactose content in a combination of 2 starters both in fresh milk and skim milk.

Comparative Study of Commercial Starter and Gum-producing Lactic Acid Bacteria Isolated from Palm-sap on Yoghurt

Yoghurt remains a fermented milk of choice globally but its desirability is limited by quality attributes and syneresis. In this study, the effect of using exopolysaccharide (EPS) producing starter cultures and EPS on the quality attribute of yoghurt produced from cow milk was examined. Two starter cultures of EPS-producing LAB were used singly and in combination in three treatments portions (YEPSLa, Lactobacillus acidophilus yoghurt; YEPSLs, Leuconostoc suionicum; YEPSLa + YEPSLs, Lactobacillus acidophilus and Leuconostoc suionicum); Yxg, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus to produced yoghurt while reference yoghurt (RY) was obtained from the market and refrigerated stored at 4oC. Sensory, proximate composition, textural, rheological properties and whey separation were carried out after 1 and 28 days only, while physicochemical and microbiological were analyzed after 1, 7, 14 and 28 days. No significant difference (p ˂0.05) between RY (8.60 ± 0.60), (7.21±0.10) and YEPSLa + YEPSLs (8.54 ± 0.71), (7.25 ± 0.21) in overall acceptability for day 1 and 28. Moisture (82.45 ± 0.12 - 81.31 ± 0.06%), fat (3.46 ± 0.01 - 3.42 ± 0.03%) and carbohydrate (13.05 ± 0.11 to 12.51 ± 0.10%) contents decreased while total solids (17.57 ± 0.12 - 17.97 ± 0.12%), ash (0.56 ± 0.02 - 0.57 ± 0.02%) and protein (3.74 ± 0.01 - 4.30%) contents increased respectively across the yoghurts. The result showed that the highest cohesiveness and syneresis was observed in YEPSLa + YEPSLs (27.52 ± 0.63) and commercial yoghurt (29.10 ± 0.31), the lowest in Yxg (16.71 ± 0.21) and YEPSLa + YEPSLs (21.50 ± 0.51). The highest viscosity was observed in YEPSLa + YEPSLs across the rotation speeds. The pH and titratable acid ranged (4.28 – 4.50; 0.90 – 1.41) while the total bacteria colony count (5.5×108 – 11.0×108cfu/ml) during 28 days storage period. Overall, EPS produced by EPS-producing LAB both In-vitro and In-vivo improve texture, mouthfeel, viscosity and reduce syneresis in yoghurt. Combine cultures of Lactobacillus acidophilus and Leuconostoc suionicum and their EPSs competed favourably with conventional starter, and other stabilizing agents in cow milk yoghurt.

Microbiological, Physicochemical, and Immunological Analysis of a Commercial Cashew Nut-Based Yogurt.

Nut-based milks and yogurts are gaining popularity, but may not offer the same benefits as dairy yogurts to consumers. Cashew nuts often cause severe allergic reactions, and cashew nut allergens are stable to several types of processing. To compare its characteristics to dairy yogurt and characterize the effects of fermentation on the Ana o 1–3 cashew nut allergens, a commercial yogurt made from cashew nuts (Cashewgurt) was evaluated for microbiological, physiochemical, and immunological properties. Average counts for lactobacilli and Streptococcus thermophilus were greater than 10 million colony forming units per milliliter, indicating the capacity to provide a health benefit. Cashewgurt pH and viscosity values were comparable to cow milk yogurts, and it was off white in color. SDS-PAGE analysis indicated a clear reduction in Ana o 1 and 2, and immuno-assay with polyclonal anti-cashew IgG antibody and cashew-allergic IgE indicated an overall reduction in allergen content. In contrast, SDS-PAGE, mass spectrometry, immunoblot, and ELISA all revealed that Ana o 3 was relatively unaffected by the fermentation process. In conclusion, Ana o 1 and Ana o 2 are sensitive to degradation, while Ana o 3 survives lactic acid bacterial fermentation during yogurt production. The analysis presented here indicates that cashew nut yogurt is not suitable for those with cashew nut allergy.

Use of Yoghurt Enhanced with Volatile Plant Oils Encapsulated in Sodium Alginate to Increase the Human Body's Immunity in the Present Fight Against Stress.

(1) Background: The COVID–19 pandemic and the imposition of strict but necessary measures to prevent the spread of the new coronavirus have been, and still are, major stress factors for adults, children, and adolescents. Stress harms human health as it creates free radicals in the human body. According to various recent studies, volatile oils from various aromatic plants have a high content of antioxidants and antimicrobial compounds. An external supply of antioxidants is required to destroy these free radicals. The main purpose of this paper is to create a yoghurt with high antioxidant capacity, using only raw materials from Romania; (2) Methods: The bioactive components used to enrich the cow milk yoghurt were extracted as volatile oils out of four aromatic plants: basil, mint, lavender and fennel. Initially, the compounds were extracted to determine the antioxidant capacity, and subsequently, the antioxidant activity of the yoghurt was determined. The 2,2-diphenyl-1-picrylhy-drazyl (DPPH) method was used to determine the antioxidant activity; (3) Results: The results show that cow milk yoghurt enhanced with volatile oils of basil, lavender, mint and fennel, encapsulated in sodium alginate has an antioxidant and antimicrobial effect as a staple food with multiple effects in increasing the body’s immunity. The antioxidant activity proved to be considerably higher than the control sample. The highest antioxidant activity was obtained on the first day of the analysis, decreasing onwards to measurements taken on days 10 and 20. The cow milk yoghurt enriched with volatile basil oil obtained the best results; (4) Conclusions: The paper shows that yoghurts with a high antioxidant capacity were obtained, using only raw materials from Romania. A healthy diet, compliance with safety conditions and finding appropriate and safe methods to increase the body’s immunity is a good alternative to a major transition through harder times, such as pandemics. The creation of food products that include natural antioxidant compounds combines both the current great possibility of developing food production in Romania and the prevention and reduction of the effects caused by pandemic stress in the human body.

Effect of Prosopis cineraria (L) druce pods and camel milk for nutritional enrichment in traditionally fermented minor millet's drink

Nations around the world are faced with various nutritional challenges in terms of malnutrition and unbalanced nutrition to maintain healthy lifestyles and longevity of their populations. The quest for innovative interventions in existing traditional food recipes hold promises to address local and regional nutritional issues. It includes amalgamation of traditional foods with locally available ingredients for nutritional efficacy and enrichment. Such an attempt has been made on a traditional food called ‘Rabadi’ from western arid and semi-arid regions of the Great Indian Thar Desert. It is prepared by fermentation of ‘Bajra’ – a pearl millet (Pennisetum glaucum) cereal with addition of country buttermilk derived from defatted buffalo or cow milk yogurt. Its intervention was replacement of the buttermilk with inoculated camel milk and incorporation of local ingredients as soybean and flour of ‘Khokha’ – the ripe fruit pods of ‘Khejri’ (Prosopis cineraria) tree. The results exhibited significant enhancement of bioavailable proteins, higher digestibilities and starch hydrolysis to improve glycemic response with overall good acceptability in sensory analysis. The comprehensive results demonstrate promising enrichment of nutrition and a fair capable solution for better health prospects in proposed intervention of the traditional food recipe.

Comparative studies on the effect of probiotic additions on the physicochemical and microbiological properties of yoghurt made from soymilk and cow's milk during refrigeration storage (R2)

Soymilk yoghurt is an option to consumers who are allergic to cow's milk yoghurt. Probiotics can provide gut health. The objective of this study was to investigate the physicochemical characteristics, including pH, colour, firmness and syneresis of yoghurt made from soymilk and cow's milk as affected by the addition of probiotics during storage at 4 °C for 28 days at 7-day intervals. Microstructure and bacterial populations were also determined. Two types of yoghurt were prepared. The first type was prepared with the additions of commercially available yogurt starter containing Lactobacillus delbrueckii ssp. bulgaricus (LB) and Streptococcus thermophilus (ST). The second type was prepared with the same yogurt starters plus three probiotics, including Bifidobacterium animalis subsp. lactis BB-12 (BB), L. acidophilus La-5 (LA), and L. rhamnosus (LGG). Probiotics reduced syneresis and increased compact network of soymilk yoghurt significantly (p < 0.05) and shortened the time needed to reach pH 4.5 in both cow's milk and soymilk yogurts. During storage, the pH of cow's milk yoghurts slightly decreased (4.37–4.26 with probiotics and 4.54 to 4.33 without probiotics), however, the pH of soymilk yoghurts remained relatively constant. The firmness of yoghurt made from cow's milk was significantly decreased with the addition of probiotics, however, it remained stable in soy milk yoghurt during storage. Soymilk yoghurt (34–50 g force during compression) was generally firmer than cow's milk yoghurts (9.8–12.5 g force). The cow's milk yogurt had slightly higher counts of ST, LB and LA than soymilk yogurt, but the count of BB in soymilk yogurt is significantly higher than that in cow's milk yogurt.