Yogurt Dairy Research Articles

A method for building new marketing channels

PurposeThe aim is to describe the analysis conducted by a leading company in the dairy (yogurt and fermented milk) sector in Brazil regarding the decision to implement a door‐to‐door distribution channel, in which one of the authors was involved.Design/methodology/approachA brief overview of the marketing channels is presented and the descriptive case study method was used to present the main company information.FindingsThe paper describes the decision‐making process that was used to define how basic services like breaking bulks, product variety, special convenience and wait time should be performed in this case. It also emphasizes the main channel decisions, the channel objectives and the chosen door‐to‐door structure for the company described in the case study.Research limitations/implicationsEven though case analysis has a theoretical background, the decision process used here cannot be generalized, being only a guide for academics and practitioners about how company A addressed the direct marketing issue.Originality/valueThe paper presents specific analysis of the Brazilian yogurt market and use as theoretical background the strategic environmental analysis. As a real case, it can be useful for practitioners as reference for decision making, as well for teaching purposes for case studies with college and MBA students. Finally, the paper presents as main contribution a “method for developing new marketing channels”.

Subjective appetite-reducing effects of a low-fat dairy product enriched in protein and fibre

Controlling the energy of the diet while maintaining satiety is a key strategy for weight management. One challenge for the food industry is to provide to the consumers healthy low-energy dense products, helping them to control their appetite. The aim of this study was to evaluate the effect of a single serving of a marketed low-fat dairy yoghurt, enriched in protein and selected fibre, on subjective appetite. Twenty-four healthy female (mean age 28.7; mean BMI 24.7 kg/m2), non-dieters, participated in a randomised, cross-over study. Two hours after the consumption of a standardised breakfast (∼180 kcal), subjects were given, as a mid-morning snack, an isoenergetic serving (70 kcal) of either the test (6.5% protein, 2.4% fibre, 0.1% fat) or a control marketed yoghurt (2.3% protein, 0.1% fibre, 0.7% fat). Appetite sensations (e.g. hunger, fullness, desire to eat, prospective food consumption, satisfaction) were tracked over the morning. An integrated score of appetite was also calculated. Post-prandial appetite profiles were analysed by a repeated-measures ANOVA. Over the 2 h after consumption, the test yoghurt reduced all measures of appetite (including appetite score) more than the control yoghurt (p

Probiotic Effects on Inflammatory Bowel Disease1,

Components of the commensal flora, including Bifidobacteria and Lactobacilli, have been associated with beneficial effects on the host. These beneficial effects include maintenance of intestinal homeostasis, competitive exclusion of pathogens, production of antimicrobial compounds, promotion of gut barrier function, and immune modulation. Probiotics currently can be administered in dairy yogurts and drinks and also in the form of sachets or capsules. Although preliminary studies are clearly promising, placebo-controlled, randomized, double-blind clinical trials are required to clarify the role of probiotic bacteria in the treatment of inflammatory bowel disease. The choice of probiotic bacteria, the optimal dose, mode of administration, and duration of therapy still need to be established. Detailed strain characterization is also required for all potential probiotic strains. As evidence accumulates to suggest a breakdown in tolerance toward ubiquitous intestinal bacteria, it appears logical to intervene by modulating the enteric flora. Increasingly, research suggests that probiotics may offer an alternative or adjuvant approach to conventional therapy by altering the intestinal microflora and modulating the host immune system.

Attitudes and acceptability of soy‐based yogurt by college students

Purpose – This study aims to address consumer attitudes toward and acceptance of commercial soymilk and dairy yogurts containing varying levels of fat.Design/methodology approach – A convenience sample was used, consisting of 185 students from a university in northern Louisiana. Four yogurts (soymilk yogurt, full fat dairy yogurt, low fat dairy yogurt, and non‐fat dairy yogurt) were evaluated. A 9‐point hedonic scale was used to evaluate each yogurt for overall acceptance. Questionnaires were used to ascertain consumer knowledge of the benefits of soy, attitudes toward soymilk yogurt and demographic characteristics of subjects.Findings – Acceptance scores for soymilk yogurt were significantly lower than scores for traditional dairy yogurts ( p<0.0001). Consumer attitudes regarding the health benefits of soy correlated with overall acceptance of soymilk yogurt (r=0.29; p<0.0001). Results indicate that college students are unaware of the health benefits of soy, and presently prefer traditional dairy yogurt ...

Microbial utilization of stachyose in soymilk yogurt production

Conventional dairy yogurt starter cultures Lactobacillus bulgaricus and Streptococcus thermophilus were studied for their ability to reduce stachyose in soymilk after 8 h fermentation at 44°C. The bacteria required acclimatization and propagation in soymilk prior to inoculation of fermentation medium. Plain soymilk fermented by inocula developed from the starter cultures stored in soymilk at –10°C for 24, 168 and 360 h had 14.8, 26.7 and 31.5% reduction in stachyose concentration respectively after 8 h fermentation at 44°C.

Consumer Attitudes and Acceptability of Soy‐fortified Yogurts

ABSTRACT:The objective of this study was to determine consumer knowledge of soy and dairy foods and consumer acceptance of yogurts fortified with 2.5% soy protein concentrate (SPC). Consumers were polled from a university campus location (n= 388) and from a local grocery store (n= 159). Consumers filled out a questionnaire requesting demographics information as well as knowledge and attitudes on dairy and soy foods. Consumption of dairy foods was more frequent than consumption of soy foods. Yogurts without SPC received higher acceptance scores than yogurts containing SPC (p &lt; 0.05). Acceptability scores for yogurts increased with frequency of dairy yogurt consumption (p &lt; 0.05). Knowledge of the health claim increased acceptability scores for yogurts (P &lt; 0.05).

TEXTURAL CHARACTERIZATION OF SOY‐BASED YOGURT BY THE VANE METHOD

ABSTRACTThe vane method was applied to evaluate failure characteristics of soy‐based yogurts prepared from five soybean varieties at Brix values of 6, 8, and 10°. Yield stress, yield strain, and water‐holding capacity were compared. Yield stress values ranging from 133 to 420 Pa at 2.5% protein and 498 to 1171 Pa at 4.0% protein were dependent on soybean variety and increased with increasing protein concentration. The average yield strain of samples was not affected by protein or variety. Compared to commercial dairy yogurt, soy yogurt had 132 to 445% higher yield stress at similar protein content, and was less deformable based on yield strain measurements. Water‐holding capacity of soy yogurts was variety dependent, although this dependence was less pronounced at higher protein concentrations. The vane method may be effectively used as a rapid and inexpensive technique for detecting textural differences of soy‐based yogurts.

EFFECTS OF SWEETENER, SWEETENER CONCENTRATION, AND FRUIT FLAVOR ON SENSORY PROPERTIES OF SOY FORTIFIED YOGURT

ABSTRACTThe effects of sweetener type, sweetener concentration, and fruit flavor on the sensory attributes of soy fortified yogurt were determined. Soy fortified dairy yogurts were made by the addition of soy protein concentrate (0, 2.5, 5%) to standard yogurt mixes prior to fermentation. Sweetener type (sucrose, fructose, sucrose/fructose) and sweetener concentration (6, 8, 10%) were incorporated into yogurts in a split plot experiment with soy concentration as a subplot factor. Flavor effects (plain, lemon, strawberry) were studied in a 3 × 3 factorial experiment (soy concentration × flavor). A trained descriptive panel (n=13) evaluated yogurts for seven flavor and aroma terms. Sweetener type had no effect on sensory properties with the exception of perceived sweetness. Soy flavors and astringency decreased with increasing sweetener concentration. Fruit flavors decreased soy aromas, soy flavors, and astringency in yogurts containing soy protein. These results indicate that sweetener concentration and fruit flavors play a crucial role in formulating yogurts fortified with soy protein.

Soy Protein Fortification Affects Sensory, Chemical, and Microbiological Properties of Dairy Yogurts

ABSTRACT: Chemical, microbiological, and sensory properties for low fat yogurts fortified with 0,1, 2.5, or 5% soy protein concentrate were determined through 1 mo storage at 5 °C. Yogurts were adjusted to equivalent total solids with nonfat dried milk. Microbiological counts, fermentation time, and final developed acidity were not affected by soy protein. Instrumental viscosity and sensory thickness, soy aroma, and soy flavor increased with soy protein addition (P 0.05). Soy flavor and aroma did not increase with storage time. Yogurt with 5% soy protein was darker, more chalky, and less sweet compared to control yogurt or yogurts with lower concentrations of soy protein (P 0.05). Yogurts with 1 or 2.5% soy protein were most similar to control yogurt.