Goat Milk Yogurt Research Articles

Impact of hydrocolloids on physicochemical and sensory attributes of goat milk yoghurt

Goat milk has unique nutritional and therapeutic properties that make it a valuable animal product. In the present study goat milk was utilized for the preparation of yogurt using guar gum (0.5, 1, 1.5 and 2%) value addition. Goat milk was evaluated for physicochemical analysis and yoghurt was prepared by using hydrocolloids. The prepared yoghurt was subjected for the assessment of various physicochemical analyses like synersis, pH, acidity and viscosity. The proximate composition of the guar gum such as moisture, crude protein values, crude fat contents, crude fiber proportion, ash percentages and nitrogen free extracts were analyzed to qualify the final product attributes. in the present study in which guar gum results observed that contain 11% moisture content and protein 4.46% while crude fiber was found 1.92%, 0.73% ash and 0.30 crude fat contents. pH of prebiotic yoghurt showed that T0 Control yoghurt has largest value 4.52 at 0 day as compression to T4 2% guar gum. the pH and viscosity was decrease with passage of time. while acidity synersis was increase at storage periods. The effect of guar gum on sensory evaluation was also significant effect, color and taste was decrease and aroma increase with the passage of time. During the current study it was observed that addition of guar gum as functional ingredient has substantial effect on product developed for value addition.

Incorporation of phenolic-rich ingredients from integral valorization of Isabel grape improves the nutritional, functional and sensory characteristics of probiotic goat milk yogurt

This study elaborated different probiotic goat milk yogurt formulations with addition of a low-calorie Isabel “Precoce” grape preparation and flour from derived solid by-products. Physicochemical characteristics, probiotic counts, phenolic and protein/peptide molecular weight profile, antioxidant capacity (AC) and sensory acceptance of different yogurt formulations were evaluated. Yogurts with Isabel grape ingredients (IGI) had high nutritional value, distinct phenolic profile and high AC. High counts of probiotic Lactobacillus acidophilus La-05 were found in yogurts during storage. AC of yogurts with IGI increased during a simulated gastrointestinal digestion with breakdown of high molecular weight proteins and release of protein-bound phenolics. AC of yogurts with IGI should be linked to goat milk peptides and Isabel grape phenolics. Yogurts with IGI had enhanced sensory acceptance. Incorporation of Isabel grape preparation and derived by-product flour into probiotic goat milk yogurt resulted in an added-value product with multifunctional characteristics and improved sensory characteristics.

Viskositas, Keasaman, Warna, dan Sifat Organoleptik Yogurt Susu Kambing yang Diperkaya dengan Ekstrak Beras Hitam

Goat milk yogurt with the addition of black rice extract can increase the functionality of goat milk yogurt and is a functional food as a source of antioxidants. As is well known that black rice has a deep black color, due to the presence of anthocyanins. The benefits possessed by black rice is to prevent the onset of degenerative diseases. The purpose of this study was to evaluate the enrichment of goat's milk yogurt with the addition of black rice extract in terms of physical characteristics including viscosity, storage, color and organoleptic. This study is an experimental study with 5 treatments and 5 replications, so that 25 experimental trials were obtained, 5 treatments were administered with black rice extract with control, 5%, 10%, 15%, 20%. The results showed that the addition of up to 20% black rice extract to goat's milk yogurt goat's milk yogurt with pH characteristics resulted in pH values ranging from 3.7 to 4.1; the more addition of black rice extract can reduce the viscosity value of yogurt and the highest brightness (L*) is found in (P0) without the addition of black rice extract, which is 75.76, the red color (a*) of milk yogurt is highest in (P4) with the addition of 20% black rice extract was 13.20 and the yellow color (b*) of goat's milk yogurt with the highest addition of black rice extract was at P0 (without the addition of black rice extract) of 4.94. The organoleptic properties of goat's milk yogurt with the addition of black rice extract are favored by consumers because of the potential health benefits and high nutritional value.

Organoleptic, chemical, and microbiological characteristics of goat milk yogurt using Lactobacillus plantarum T14 and T35 with the addition of stevia sweetener

Yogurt is a functional food that is in demand by the public. The high sucrose content in yogurt can cause health problems, especially for people with diabetes mellitus. Making goat milk yogurt using stevia as a sweetener is one solution. The purpose of this study was to know the organoleptic, chemical, and microbiological characteristics of goat milk yogurt fermented using Lactobacillus plantarum T14 and T35, which added with stevia sweetener. This research was conducted using a Factorial Completely Randomized Design. The first factor was the strain of lactic acid bacteria (LAB), namely Lactobacillus plantarum T14 and Lactobacillus plantarum T35. The second factor was the concentration of stevia, namely 0%; 0.25%; and 0.5%. The yogurt processing was carried out by adding goat milk with 10% skim milk and 1% (v/v) LAB inoculum, then incubated at 37 °C for 16 hours. We found that goat milk yogurt with a Lactobacillus plantarum T14 and a stevia concentration of 0.25% was the most preferred. The your contents of protein, water, fat, titrated acid, and ash content were 6.48-6.57%; 78.11-80.45%; 5.03-5.16%; 0.56-0.61%;and 1.50-1.55%, respectively. The log increase of Lactobacillus plantarum T14 and T35 about 1.48-1.54 and 0.17-0.45, respectively.

Antioxidant activity of casein yogurt against dioxin toxicity in rats liver

Prolonged exposure to dioxin can lead to negative effects. Oxidative stress is caused by dioxin toxicity due to interference of the metabolism process including lipid metabolism. This current study was to address the role of casein yogurt in the prevention of oxidative stress caused by dioxin intoxication. Substances used were 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD) diluted in corn oil and casein from goat milk yogurt. A total of 24 Wistar rats divided into 6 groups: control, placebo with 600 mg/kg BW of casein, TCDD group with 100 ng/kg BW of TCDD, T1 to T3 groups were given with TCDD and casein in different dose: 300, 600, and 900 mg/kg BW. The respective dose was given orally daily for 21 days. Blood serum was collected for cholesterol and triglyceride analysis. Liver samples were collected for superoxide dismutase (SOD) activity assay. Statistic analysis using one-way ANOVA and post hoc Tukey test. Results showed that casein yogurt increased SOD activity in TCDD intoxicated rats. A significant increase (P<0.05) was shown by the group with 600 and 900 mg/kg BW of casein. Serum lipid profile exhibited no significant change in serum cholesterol and triglyceride level. Casein yogurt is potential to prevent cellular damage caused by dioxin toxicity.

УЛУЧШЕНИЕ ОРГАНОЛЕПТИЧЕСКИХ И КАЧЕСТВЕННЫХ ХАРАКТЕРИСТИК ЙОГУРТОВ ИЗ КОЗЬЕГО МОЛОКА

Fermented milks, which are highly-consumed foods in the world and more nutritious compared to milk, have high contents of proteins, minerals and vitamins. In general, the overall properties of yogurt, such as acidity level, the production of aroma compounds as well as the sensory profile (appearance, color and texture), are important traits which have a decisive role in consumer acceptance of products. Goat milk yogurts were manufactured with the supplementation of 5% cherries, 5% blackthorn fruits, and 5% mixture of two. Yogurts were characterized based on compositional, microbiological and safety properties of the added fruit pulp and sensory analyses during storage (15 d at 5°C). Compared with control samples yogurt made by using fruits and berries had higher protein content and sensory properties, but also higher acidity values. Goat milk yogurts without additions, in particular, had better physical characteristics. Using supplements caused the changing structure of yogurt, leading to higher syneresis values. Yogurt with mixed of two fillers was the best accepted among the yogurts. For the parameters used, a mix of cherries and blackthorn has promising features as suitable ingredients for goat milk yogurt manufacture. The overall acceptability decreases when adding the non-roasted amaranth flour in a product. The main weakness of this study was the paucity of size of our panel (10 people). With a small sample size, caution must be applied, as the findings might not be transferable to show objective data.

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.

In vitro phenols bioaccessibility and antioxidant activity of goat milk yogurt fortified with Rhus coriaria leaf powder

Goat yogurt samples fortified with 20% (w/v) Rhus coriaria leaf powder were in vitro digested in order to evaluate the total phenolic content (TPC), antioxidant activity (AA), and bioaccessibility of phenolic compounds in the digestate. After digestion, TPC and AA values of the R. coriaria-fortified yogurts increased compared to the undigested yogurts (P< 0.001). In particular, TPC has increased about twice; whereas, AA values have increased about 10 and 6 times, for ABTS and FRAP assays, respectively. The bioaccessibility index was well above the 100% for all identified phenols; except for (-)-epicatechin (82.04%), rutin (51.51%), and gallic acid (5.42%). This different behavior highlighted that the bioaccessibility was modulated by both the yogurt-polyphenol complexes and phenol stability under digestion system. These findings can contribute to elucidate the influence of in vitro digestion on antioxidant capacity and polyphenols recovery infortified yogurts, and may help in the design of dairy products with better functional quality PRACTICAL APPLICATION: Rhus coriaria L. (Sumac) is a polyphenol-rich Mediterranean plant that may be used as functional ingredient to enrich fermented food such as yogurt. However, in fortified yogurts the evaluation of bioaccessibility, that is, the compounds released from the yogurt and stable in the digestive environment, thus able to exert their biological effects on the gastrointestinal system, is more important than the content of these compounds in the corresponding food. This study highlighted the phenolic content, antioxidant activity, and bioaccessibility of phenolic compounds in goat milk yogurt fortified with R. coriaria leaf powder after simulated gastro-pancreatic digestion.

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.

Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour

ABSTRACT This study investigated the impact of added white oat flour on structure, and acceptability of goat milk yogurt (GMY) as well as antioxidant activity during in vitro digestion. The four GMY formulations prepared were Y0, Y1, Y2, and Y3 that contain 0, 1, 2, 3 g of oat flour/100 g, respectively. There were significant changes in viable counts, pH, and syneresis values for all GMY during storage. All samples retain viable counts above therapeutic level (106 CFU/g) during storage. Antioxidant activity increased at 7 days and after in vitro digestion. Y2 and Y3 displayed the preferable texture and the highest acceptability by diminishing goaty flavor.

Gas chromatography-mass spectrometry based metabolomic approach to investigate the changes in goat milk yoghurt during storage

The overall goal was to utilize a gas chromatography spectrometry based metabolomics approach to investigate the metabolite changes in goat milk yoghurt during storage. A total of 129 metabolites were identified in goat milk yoghurt during 28 days refrigerated storage. Among 129, 39 metabolites were differentially regulated (p < 0.05) wherein 22 were upregulated (UR) and 17 were downregulated (DR). 17 (9 UR, 8 DR), 20 (11 UR, 9 DR) and 2 (both UR) differential metabolites were identified during storage period of 0–14, 14–28, and 0–28 days, respectively. Metabolic pathway analysis revealed that aminoacyl-tRNA biosynthesis, phenylalanine, tyrosine and tryptophan biosynthesis and phenylalanine metabolism altered during 0–14 days storage; while fatty acid biosynthesis, and propanoate metabolism altered during 14–28 days of storage. Metabolite-gene interaction analysis identified genes regulated by differentially expressed metabolites. Functional annotation of interacted genes in corroboration with that of KEGG pathway analysis provided the probable mechanisms that altered the metabolites during storage. These findings reveal comprehensive insights into the metabolite alterations during storage. This research provides practical information for developing goat milk yoghurt with enhanced bio-activities and would aid in future investigations into the nutritional research and isolation of functional compounds.

Elaboração e avaliação do iogurte de leite de cabra com geleias de abacaxi (Ananas comosus) e noni (Morinda citrifolia)

Objetivou-se elaborar iogurte de leite de cabra com adição das geleias de abacaxi (Ananas comosus) e noni (Morinda citrifolia) e avaliar os parâmetros físico-químico, microbiológico e sensorial do produto. Foram desenvolvidos cinco tratamentos do iogurte de leite de cabra com diferentes concentrações das geleias de abacaxi e noni (0, 0,5, 1,25, 2,5 e 5%). Nos tratamentos foram determinados a composição físico-química (umidade, cinzas, lactose, acidez, pH, gordura, proteína), microbiológicas (coliformes a 45ºC, mesófilos, psicrotróficos, salmonella spp., e staphylococcus coagulase positiva), e em relação as análises sensoriais, 20 (vinte) provadores treinados realizaram testes como: análise descritiva quantitativa (ADQ), teste de intenção de compra e aceitação. Não houve diferença significativa (p&lt;0,05) entres os tratamentos para as variáveis físico-químicas, mostrando-se que os atributos pH, acidez titulável, gordura e proteína, assim como o perfil microbiológico encontravam-se dentro dos padrões vigentes pela legislação. Em relação a avaliação sensorial a amostra com 5% das geleias de abacaxi e noni, obteve uma boa aceitação pelos provadores. Conclui-se que o tratamento com 5% das geleias tem se destacado dos demais, caracterizando-se como um produto inovador para comercialização dos derivados lácteos de origem caprina.

Pilosocereus gounellei (xique-xique) jam is source of fibers and mineral and improves the nutritional value and the technological properties of goat milk yogurt

This study aimed to evaluate the impact of xique-xique jam addition on the nutritional value and physicochemical and sensory characteristics of goat milk yogurt. The jam was characterized for its physicochemical characteristics, mineral profile, antinutritional factors, and phenolic compounds (profile and bioaccessibility). The jam presented a dark yellow color, was slightly acid (pH 4.61), and was characterized by its carbohydrate (67.17 g/100 g) and fiber (2.60 g/100 g) contents, mainly in an insoluble form (1.71 g/100 g). Potassium, magnesium, calcium, and manganese were found as main minerals, and there was no significant concentration of the antinutritional compounds (tannins, trypsin inhibitor and phytic acid). Finally, 13 phenolic compounds were identified from the flavanols, flavonols, phenolic acids and flavanones groups, presenting 2.79–172.52% bioaccessibility. The jam addition resulted in yogurts with higher nutritional value (lipid, protein and mineral content), and technological properties (higher moisture content during storage, lower acidity, and reduced viscosity) than conventional yogurt, with no impact on sensory acceptance (appearance, color, consistency, aroma, flavor, and overall acceptance) or sensory characteristics (Just about Right, aroma, consistency, texture, sweetness, flavor and acidity). It can be concluded that xique-xique jam can improve the nutritional value and technological properties of goat milk yogurt.

Effect of Casein Tablet Made from Goat Milk Yogurt on Liver Histopathological Profile, Dioxin Residue, and Malondialdehyde level in Broiler Exposed to 2,3,7,8-Tetrachlorodibenzo-P-Dioxin

2,3,7,8-Tetrachlorodibenzo-p-dioxin (TCDD) is a toxic compound of organic pollutants that is very persistent in the environment. This compound can accumulate in the body through contaminated food and can cause various adverse effects on human health. The purpose of this study was to observe the effect of casein tablets made from goat milk yogurt on Liver histopathological profile, residual TCDD and malondialdehyde (MDA) levels in broiler chicken exposed to 50 ng/mL TCDD. A total of 18 male broiler chickens aged 3 weeks were used in this study and were divided into 3 experimental groups based on a completely randomized design (CRD): 1 (negative control group), 2 (positive control group), 3 (therapeutic group) which were administered by 750 mg of casein from goat milk yogurt for 21 days. TCDD residue and MDA levels in the liver were measured using a UV-Vis spectrophotometer and thiobarbituric acid reactive substances test, respectively. The liver histopathological profile was observed using hematoxylin-eosin staining. The results showed that the administration of casein tablets decreased the level of TCDD residue and MDA by 5.75% and 43.74%, respectively. Moreover, the liver histopathological profile of the therapeutic group was better than that of the positive control group. It is suggested that casein tablet made from goat milk yogurt possesses anti-dioxin and antioxidant capacities.

ผลของรำข้าวไรซ์เบอร์รี่ต่อการพัฒนาผลิตภัณฑ์โยเกิร์ตนมแพะพร้อมดื่มเชิงหน้าที่

ผลของรำข้าวไรซ์เบอร์รี่ต่อการพัฒนาผลิตภัณฑ์โยเกิร์ตนมแพะพร้อมดื่มเชิงหน้าที่

Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt.

Despite goat milk having health benefits over cow milk, goat milk yogurt (GY) presents low consistency and viscosity, which reduces its overall acceptability by the consumer. Thus, new innovative methods can be an alternative to improve the quality of GY. Hence, this study aimed to investigate the effect of ultrasound (US) treatment with different sonication times on quality parameters of probiotic GY during refrigerated storage. US treatment was conducted at 20 KHz for 3, 6, and 9 min in yogurt. Lactobacillus bulgaricus and Lactobacillus acidophilus LA-5 were sensitive to US treatment, presenting a decrease in the yogurts stocked. This loss of viability led to reduced post-acidification due to smaller lactose metabolization in yogurt samples submitted to the US. Among tested treatments, the application of 6 min enhanced the apparent viscosity and consistency index of GY yogurts. In addition, this time also reduced tyramine and total biogenic amine (BAs) content. These findings suggest that 6 min of sonication is a promising way to improve the rheological properties and reduce the acidity and BAs content in GY. Further studies should be performed to optimize the US setting conditions to preserve the probiotic culture viability in yogurts.

The Effect of Goat Milk Yoghurt Casein Tablet on Dioxin Residue Level in Wing and Thigh Meat of Coob Broiler Chicken

Chicken meat consumption, especially for broiler chicken, is increasing with time. Chicken meat is preferred by the community because it is easily digestible, relatively cheap, and a good source of animal protein. Latest rumor on the safety of animal derived food is the presence of dioxin compound. Dioxin is a dangerous chemical produced during incineration of household and industrial waste. Food is the main source and pathway for dioxin to enter the body. Most dioxin consumption come from beef, chicken meat, fish, egg, and milk. This research utilized Complete Randomized Sampling (CRS) with 18 Cobb strain broiler chickens as research animals which were divided into 3 groups: negative control group, positive control group, and treatment group. Research animal were given 3 goat milk yoghurt casein tablet/chicken/day (casein dosage was 750 mg of tablet weight) diluted in Reverse Osmosis (RO) water and 2,3,7,8-TCDD 50 ng/ml/1 kg feed dosage for 21 days. Wing and thigh meat samples were analyzed for dioxin residue by UV spectrophotometer in 300 nm wavelength. Residue level data was statistically analyzed by One Way Analysis of Variance (ANOVA) test followed by Tukey’s Honestly Significant Test (HSD). The result showed a drop of dioxin residue level in the wing and thigh of treatment group. The result was obtained by comparing with the average residue level of positive control.

Probiotic and Antioxidant Potential of Lactobacillus reuteriLR12 and Lactobacillus lactisLL10 Isolated from Pineapple Puree and Quality Analysis of Pineapple-Flavored Goat Milk Yoghurt during Storage.

In recent years, studies have focused on the therapeutic properties of probiotics to eliminate pathogenic microorganisms associated with various diseases. Lactobacilli are important probiotics groups that have been found to possess many health-promoting activities. This study was carried out to isolate LactobacillusreuteriLR12 and L. lactisLL10 from pineapple puree. The invitro analysis to evaluate probiotic characteristics of the isolated bacteria included survival in bile and acid tolerance. The cell-free supernatant of L. reuteri LR12 was effective against various pathogenic bacteria and fungi compared with L. lactisLL10. These two bacterial strains have strong anti-biofilm activity (100%) against Enterococcus faecalis, Staphylococcus aureus, and Bacillus cereus. The bacterial strains exhibited adhesion properties to HT-29 cells (human colorectal adenocarcinoma). These bacteria showed DPPH- (2,2-diphenyl-1-picryl-hydrazyl-hydrate) free radical scavenging activity, scavenging of hydroxyl radical activity, superoxide radical scavenging activity, and reducing power activity in the range of 72% ± 3%to 89.3% ± 1.7%, 64% ± 2.7%to 66.8% ± 1.5%, 59.8% ± 4.1% to 63.8% ± 2.1%, and 60.4% ± 1.8%to 66.1% ± 3.3%, respectively. Pineapple puree was used as the starter culture with milk for 2 days for yogurt preparation. Pineapple puree increased flavor and showed the physicochemical properties of yogurt. The finding of the sensory evaluation revealed no significant change compared with the control, except the appearance of yogurt. These findings show that Lactobacilli and pineapple puree have potential use in various probiotic preparations for the fermentation industry.

Bilayer goat’s milk yogurt with tamarind (Tamarindus indica L.) and wild passion fruit (Passiflora cincinnata Mast) jam: Characterization and acceptability

The aim of this study was to develop a goat's milk-based yogurt with a layer of tamarind and passion fruit jelly on the bottom of the package (bilayer yogurt) as well as to carry out the physical-chemical, microbiological and sensory characterization. of product. For comparison purposes, goat's milk products were compared with the same cow's milk product. The physicochemical analyzes showed that the samples are within the standards of the legislation, both for yogurts and jams. Regarding microbiological analyzes, there was no microbial growth in any of the samples evaluated. Sensory tests were carried out with 60 tasters that were aged between 14 and 32 years. Sensory attributes related to “appearance”, “color”, “aroma”, “consistency” and “flavor” were evaluated, among them only consistency showed a significant difference due to the chemical characteristics of goat's milk, however, in percentage values goat's milk yogurt was rated with the highest grades. In the global impression and purchase intention, the analysis of the data obtained showed that the values attributed by the tasters are located in the highest scores of the hedonic scale. Thus, for bilayer goat's milk yogurts with tamarind or wild passion fruit jams, the results are favorable and highly acceptable. These results denote the possibility of insertion of these new products in the regional market in view of the acceptance of the product by the tasters as well as the intention to purchase, in addition to the appreciation of the regional fruits present in the jams elaborated.

Teknologi Pengolahan Yoghurt Sebagai Diversifikasi Produk Susu Kambing pada Kelompok Ternak Desa Wonoasri Kecamatan Tempurejo Kabupaten Jember

&lt;span&gt;Tujuan kegiatan pengabdian adalah memberdayakan kelompok peternak kambing Peranakan Etawa (PE) desa Wonoasri Kecamatan Tempurejo Kabupaten Jember dengan edukasi pengolahan susu kambing menjadi yoghurt. Prospek pemasaran yoghurt susu kambing mempunyai peluang pasar di masyarakat dengan meningkatkan harga jual susu kambing dan menjadi solusi pemanfaat susu kambing yang tidak terjual. Metode yang digunakan adalah pelatihan pembuatan yoghurt dan pelatihan manajemen usaha yoghurt. Kegiatan pengabdian dilakukan pada bulan Juni sampai November 2019. Hasil yang diperoleh kelompok peternak dapat membuat produk olahan yoghurt dan menerapkan manajemen usaha yoghurt. Kesimpulan dari kegiatan ini adalah seluruh anggota kelompok ternak dapat membuat yoghurt sesuai prosedur dan dapat menerapkan manajemen usaha yoghurt sebagai bisnis yang berkelanjutan. Hasil pembuatan yoghurt yang disukai adalah yoghurt yang dibuat dengan konsentrasi 1% dengan varian rasa &lt;em&gt;strawberry&lt;/em&gt;. Kegiatan pembuatan yoghurt dapat meningkatkan pendapatan dan kesejahteraan peternak.&lt;/span&gt;