Greek Yogurt Research Articles

ELABORAÇÃO DE IOGURTE GREGO DE LEITE DE BÚFALA E INFLUÊNCIA DA ADIÇÃO DE CALDA DE GINJA (Eugenia uniflora L.) NO TEOR DE ÁCIDO ASCÓRBICO E ANTOCIANINAS DO PRODUTO

A ginja (Eugenia uniflora L.) apresenta compostos fenólicos com ação antioxidante, ação hipoglicemiante e antirreumática, utilizada em distúrbios estomacais e como anti-hipertensivos. O leite de búfala exibe excelente qualidade nutricional destacando-se como principais características o elevado teor de proteínas com 25,55%, tendo mais aminoácidos essenciais que o leite de vaca. O objetivo deste estudo foi elaborar um iogurte grego de leite de búfala com calda de ginja e avaliar a influência da adição de diferentes percentuais de calda (10, 20 e 30% p/p) sobre o teor de ácido ascórbico e antocianinas no produto elaborado. Os frutos foram coletados no município de Salvaterra e levados para o laboratório onde foram sanitizados e despolpados para utilização no iogurte. Os iogurtes foram elaborados com leite bubalino, açúcar e leite em pó integral. Os frutos de ginja, o leite de búfala e o iogurte elaborado foram avaliados quanto as suas características físico-químicas, microbiológicas e sensoriais. Os frutos apresentaram uma ótima relação sólidos totais tituláveis (SST)/acidez total titulável (ATT) e apresentaram teores de ácido ascórbico e antocianinas elevados (124,08 mg/100g e 179,27 m Eqg Cianidina-3-glicosideo/100g respectivamente). O leite de búfala utilizado apresentou características físico-químicas de acordo com os padrões microbiológicos exigidos por lei. O aumento do percentual de calda de ginja no iogurte grego de búfala elevou significativamente os teores de ácido ascórbico e antocianinas no produto, demonstrando a possibilidade da produção de novos produtos com características nutricionais agregadas para inserção em novos mercados. O produto também apresentou da boa aceitação sensorial, sendo que as formulações com 10%, 20% e 30% de calda apresentaram percentuais de 87%, 89% e 89% de aceitação pelos provadores respectivamente.

Influence of hydrodynamic cavitation on the rheological properties and microstructure of formulated Greek-style yogurts.

With limited applications of acid whey generated during the manufacture of Greek yogurts, an alternate processing technology to sidestep the dewheying process was developed. Milk protein concentrate (MPC) and carbon dioxide-treated milk protein concentrate (TMPC) were used as sources of protein to fortify skim milk to 9% (wt/wt) protein for the manufacture of Greek-style yogurts (GSY). The GSY bases were inoculated and fermented with frozen direct vat set yogurt culture to a pH of 4.6. Owing to the difference in buffering of MPC and TMPC, GSY with TMPC and MPC exhibited different acidification kinetics, with GSY containing TMPC having a lower fermentation time. The GSY with TMPC had a titratable acidity of 1.45% lactic acid and was comparable to acidity of commercial Greek yogurt (CGY). Hydrodynamic cavitation at 4 different rotor speeds (0, 15, 30, and 60 Hz) as a postfermentation tool reduced the consistency coefficient (K) of GSY containing TMPC from 79.4 Pa·sn at 0 Hz to 17.59 Pa·sn at 60 Hz. Similarly for GSY containing MPC, K values decreased from 165.74 Pa·sn at 0 Hz to 53.04 Pa·sn at 60 Hz. The apparent viscosity (η100) was 0.25 Pa·s for GSY containing TMPC and 0.66 Pa·s for GSY containing MPC at 60 Hz. The CGY had a η100 value of 0.74 Pa·s. Small amplitude rheological analysis performed on GSY indicated a loss of elastic modulus dependency on frequency caused by the breakdown of protein interactions with increasing cavitator rotor speeds. A steady decrease in hardness and adhesiveness values of GSY was observed with increasing cavitational intensities. Numbers of grains with a perimeter of >1mm of cavitated GSY with TMPC and MPC were 35 and 13 grains/g of yogurt, respectively, and were lower than 293 grains/g observed in CGY. The water-holding capacity of GSY was higher than that observed for a commercial strained Greek yogurt. The ability to scale up the process of hydrodynamic cavitation industrially, and the ease of controlling events of cavitation that can influence final textural properties of the product, make this technology promising for large-scale industrial application. Overall, the current set of experiments employed in the manufacture of GSY, which included the use of TMPC as a protein source in conjunction with hydrodynamic cavitation, could help achieve comparable titratable acidity values, rheological properties, and microstructure to that of a commercial strained Greek yogurt.

Lactose fermentation by engineered Saccharomyces cerevisiae capable of fermenting cellobiose

Lactose is an inevitable byproduct of the dairy industry. In addition to cheese manufacturing, the growing Greek yogurt industry generates excess acid whey, which contains lactose. Therefore, rapid and efficient conversion of lactose to fuels and chemicals would be useful for recycling the otherwise harmful acid whey. Saccharomyces cerevisiae, a popular metabolic engineering host, cannot natively utilize lactose. However, we discovered that an engineered S. cerevisiae strain (EJ2) capable of fermenting cellobiose can also ferment lactose. This finding suggests that a cellobiose transporter (CDT-1) can transport lactose and a β-glucosidase (GH1-1) can hydrolyze lactose by acting as a β-galactosidase. While the lactose fermentation by the EJ2 strain was much slower than the cellobiose fermentation, a faster lactose-fermenting strain (EJ2e8) was obtained through serial subcultures on lactose. The EJ2e8 strain fermented lactose with a consumption rate of 2.16g/Lh. The improved lactose fermentation by the EJ2e8 strain was due to the increased copy number of cdt-1 and gh1-1 genes. Looking ahead, the EJ2e8 strain could be exploited for the production of other non-ethanol fuels and chemicals from lactose through further metabolic engineering.

AVALIAÇÃO DA QUALIDADE DE LABNEH (IOGURTE GREGO): ESTUDO COM CONSUMIDORES

O labneh (iogurte grego) é um tipo de leite fermentado caracterizado pelo processo de concentração de iogurtes tradicionais. Esse tipo de produto é relativamente novo no mercado alimentício e há poucos estudos de avaliação para seus parâmetros de qualidade. O objetivo deste trabalho foi avaliar a aceitação de três marcas comerciais de iogurte grego tradicional comercializados no município de Diamantina/MG e identificar os atributos que influenciam na qualidade do produto. Foram realizadas análises de cor (L*, a*, b*), textura, acidez titulável, pH e avaliação sensorial. Os resultados obtidos mostraram variação entre as amostras para todos os parâmetros analisados, exceto para o valor b*. Em relação à análise sensorial, por meio do teste de médias, observou-se que as marcas IA e IB foram as mais aceitas. Pelo mapa de preferência, pode-se inferir que a maior porcentagem de ácido lático da amostra IA e a firmeza de IB, foram os parâmetros responsáveis pela maior aceitação dessas marcas. Diante disso, observou-se que a textura e a acidez são atributos importantes na escolha do produto. Portanto, os resultados deste estudo podem auxiliar em trabalhos futuros de desenvolvimento de novas formulações, visando atender melhor às exigências do mercado consumidor.

Short communication: Flavor and flavor stability of cheese, rennet, and acid wheys

Dried whey ingredients are valuable food ingredients but potential whey sources are underutilized. Previous work has established flavor and flavor stability differences in Cheddar and Mozzarella wheys, but little work has compared these whey sources to acid or rennet wheys. The objective of this study was to characterize and compare flavor and flavor stability among cheese, rennet, and acid wheys. Full-fat and fat-free Cheddar, rennet and acid casein, cottage cheese, and Greek yogurt fluid wheys were manufactured in triplicate. Wheys were fat separated and pasteurized followed by compositional analyses and storage at 4°C for 48 h. Volatile compound analysis and descriptive sensory analysis were evaluated on all liquid wheys initially and after 24 and 48 h. Greek yogurt whey contained almost no true protein nitrogen (0.02% wt/vol) whereas other wheys contained 0.58%±0.4% (wt/vol) true protein nitrogen. Solids and fat content were not different between wheys, with the exception of Greek yogurt whey, which was also lower in solids content than the other wheys (5.6 vs. 6.5% wt/vol, respectively). Fresh wheys displayed sweet aromatic and cooked milk flavors. Cheddar wheys were distinguished by diacetyl/buttery flavors, and acid wheys (acid casein, cottage cheese, and Greek yogurt) by sour aromatic flavor. Acid casein whey had a distinct soapy flavor, and acid and Greek yogurt wheys had distinct potato flavor. Both cultured acid wheys contained acetaldehyde flavor. Cardboard flavor increased and sweet aromatic and buttery flavors decreased with storage in all wheys. Volatile compound profiles were also distinct among wheys and changed with storage, consistent with sensory results. Lipid oxidation aldehydes increased in all wheys with storage time. Fat-free Cheddar was more stable than full-fat Cheddar over 48h of storage. Uncultured rennet casein whey was the most stable whey, as exhibited by the lowest increase in lipid oxidation products over time. These results provide baseline information for the viability of processing underutilized wheys into value-added ingredients.

스테비아 잎추출물을 첨가한 그릭스타일 요거트의 발효특성 및 저장기간 중 품질특성

스테비아 잎추출물을 첨가한 그릭스타일 요거트의 발효특성 및 저장기간 중 품질특성

Angiotensin I-converting (ACE)-inhibitory and anti-inflammatory properties of commercially available Greek yoghurt made from bovine or ovine milk: A comparative study

The objective of this study was to compare the presence of peptides with angiotensin I-converting (ACE)-inhibitory and immunomodulatory activities in commercial Greek yoghurt made from bovine or ovine milk. Water soluble extracts (WSE) in yoghurts made from ovine milk exhibited higher ACE-inhibitory activity than their bovine counterparts. Similarly, ovine yoghurt WSE inhibited more effectively the expression of two pro-inflammatory genes (inducible NO synthase and cyclooxygenase-2) by ovine monocytes. Following gel filtration of WSE by Sephadex G25, one fraction exhibited only ACE-inhibitory activity, two only immune inhibitory while one possessed both activities. Thus, selected peptidic fractions mimicked the original effects observed in WSE prior to fractionation.

Effects of peptides derived from traditional Greek yoghurt on expression of pro- and anti-inflammatory genes by ovine monocytes and neutrophils

ABSTRACTThe objective of the present study was to examine the effect of yoghurt peptides on expression of various pro- and anti-inflammatory genes by ovine monocytes and neutrophils. A total of eight commercial traditional-type Greek yoghurts made with ovine or bovine milk were used. Water-soluble extracts (WSEs) were obtained from all samples. Peptides present in WSE induced cyclooxygenase-2 gene expression and down-regulated inducible NO synthase, Interleukin-1 Receptor Antagonist and Ιnterleukin-12β gene expression in both cell types. Treatment of neutrophils with WSE resulted in a decrease in Interleukin-1β gene expression relative to control. There was a different response from monocytes and neutrophils regarding Transforming Growth Factor-β1 gene expression with an increase by monocytes and a decrease by neutrophils relative to control. Expression of Ιnterferon-γ and Ιnterleukin-10 remained unaffected. In conclusion, peptides derived from Greek yoghurt exhibited a mixed effect (pro- and anti-inflammatory) on two immunocompetent cell populations, although the anti-inflammatory effect was more pronounced.

Bacteroides thetaiotaomicron Growth Numbers Are Unchanged in the Presence of Yogurt

The microbiome is composed of microorganisms that prime the human immune system for proper functioning and aid in energy harvest and biomolecule production. Disruptions to the microbiome have been linked to the development of certain diseases such as diabetes and obesity. Recent phylogenetic analysis has shown that obese patients have an imbalance in the two major phyla, the Firmicutes and the Bacteroidetes that compose the gut microbiome. The obese gut has higher levels of Firmicute bacteria when compared to Bacteroidetes, which have reduced numbers. This is important because many probiotic foods and supplements are produced using bacteria that fall into the Firmicute phylum. This study explored whether or not Fage plain total 0% Greek yogurt, which contains live and active bacterial cultures belonging to the Firmicute phylum, could decrease the numbers of Bacteroides thetaiotaomicron, an organism found in the human gut that belongs to the Bacteroidetes phylum. B. thetaiotaomicron was grown in the presence of Fage plain total 0% Greek yogurt containing live and active cultures, and with re-pasteurized Fage plain total 0% Greek yogurt. ANOVA analysis indicated no statistically significant reduction in the numbers of B. thetaiotaomicron when grown in either yogurt condition. This study can be used to guide people in dietary measures meant to keep beneficial Bacteroidetes in the gut.

Value Addition of Greek Yogurt Whey Using Magnetic Fluid and Sepiolite Treatments

Magnetic fluid treatment (MFT) and the addition of a magnesium hydrosilicate clay mineral, sepiolite, were evaluated as physical cost-effective methods to add value to Greek yogurt whey (GYW), a co-product of Greek yogurt manufacturing. Three separate batches of GYW were obtained from two US Greek yogurt manufacturers. A GYW sample was collected from each batch, adjusted to a pH of 7.2, and re-circulated for 5 min through a pumping system at a rate of 7.5 L/min with or without exposure to a 0.6 Tesla permanent magnetic field. The sample was split into thirds, heated to 80 °C, and then sepiolite was added at one of three levels: 0, 2, or 4 g of sepiolite per 100 g GYW. After centrifugation at 1000g for 5 min, samples formed a top aqueous and a bottom sediment layer. Top aqueous layers were analyzed for total solids, ash, lactose, protein, calcium, phosphates, and sodium contents along with color. MFT did not feasibly affect the analyzed GYW components from both manufacturers. Protein within the top aqueous layers compared to GYW significantly decreased about 60 % for manufacturer 1 and 45 % for manufacturer 2 with either amount of sepiolite treatment. The color values b* and a* in the GYW from both manufacturers significantly decreased with the addition of sepiolite by about 70 and 90 %, respectively. MFT in the present study was not a practical treatment method for de-mineralizing GYW. However, sepiolite was found to have possible applications in the removal of proteins, phosphates, and natural color pigments in GYW.

“Greek Yoghurt”

“Greek Yoghurt”

Fermented milk products: effects of lactose hydrolysis and fermentation conditions on the rheological properties

Lactose-free dairy products become increasingly important for lactose-intolerant consumers, but there are only few studies concerning the rheological properties of fermented dairy products from lactose-hydrolysed milk. Hydrolysation was performed with commercial β-galactosidase either before or during fermentation (co-hydrolysis). In each trial, fermentation of the base milk was carried out simultaneously using the same starter cultures for (a) untreated milk (reference) (b) hydrolysed milk as substrate and (c) by performing lactose hydrolysis and fermentation simultaneously (co-hydrolysis). In total, five thermophilic starter cultures and two products (yoghurt and Greek-style yoghurt) were investigated. Results show that the influence of hydrolysis of lactose on the properties of the fermented dairy products strongly depends on starter culture and substrate. For starters C and D, apparent viscosity (extracted from flow curves at a shear rate of 75 s−1) of fermented milks was only marginally affected by lactose hydrolysis, ranging between approx. 0.34–0.31 and 0.37–0.31 Pa.s, respectively. Hydrolysed products from starters A and E exhibited significant lower apparent viscosity (0.16 and 0.24 Pa.s) compared with their respective references (0.29 and 0.35 Pa.s). Fermentation of both substrates (regular yoghurt, Greek-style yoghurt) with starter B resulted in a decrease of yield stress and apparent viscosity because of lactose hydrolysis only for Greek-style yoghurt. Furthermore, a trend towards higher EPS synthesis was found when using hydrolysed milk. The results clearly show that products made from lactose-hydrolysed milk with similar rheological properties as the reference product can be obtained but that there is a lack of information concerning the complex interactions between starter culture and milk substrate.

CONSUMO ALIMENTAR DE FERRO E CÁLCIO POR ADOLESCENTES EM FASE REPRODUTIVA DE UMA ESCOLA PÚBLICA DE PETROLINA – PERNAMBUCO

Objective: To estimate the dietary intake of iron and calcium by adolescents in the reproductive phase in apublic school of Petrolina, Pernambuco. Methods: 274 female adolescents, aged between 11 and 17 yearsold, were interviewed. The dietary intake survey was conducted through 24-hour recall (R24h). To calculateiron and calcium intake in the adolescent population, we used as reference the Dietary Reference intakes/Reference Daily Intake - Recommended Dietary Allowances/Dietary Intake Recommended and AdequateIntake/Intake and Adequate. The data were described as means and standard deviations, verifying therelation between the variables: age and nutrient intake. We used the softwares Excel (2013 Version) andGraph Prism (6.01 Version) for statistical treatment of the data. Results: We could verify that the averageiron intake was higher than the recommended in 81 (29.54%) adolescents, while 193 (70.04%) didnot achieve the recommended amount. Regarding the calcium intake, only 47 (17.15%) demonstratedadequate intake. Among the iron-rich plant-based foods, the consumption of beans (83.2%) stood out.Meat (61.31%) and eggs (19.7%) were the foods of animal origin consumed the most. The food sources ofcalcium with the highest intakes were: whole milk (63.1%), cheese (43.8%), yogurt (27.74%), ice cream(14.6%) and cottage cheese (5.1%), respectively. Conclusions: This study found insufficient intake ofmicronutrients evaluated in most adolescents, highlighting the need for an intervention in order to repairthis deficiency.

Comparison of Select Nutrients in the Nutrition Facts Panel to Analytical Values in Greek Yogurt

Yogurt has been consumed for approximately 7,000 years and is still a popular consumer commodity. Greek yogurt has seen a dramatic increase in consumption in recent years. The Nutrient Data Laboratory uses the National Food and Nutrient Analysis Program (NFNAP) and the label data on cartons or websites for populating the nutritive value of foods in the USDA National Nutrient Database for Standard Reference. The objective of this study was to observe if there were differences in select nutrients between the Nutrition Facts Panel (NFP) and analytical data. Through the NFNAP program, 11 Greek yogurt samples were analyzed chemically by standard AOAC methods for protein, total lipid, calcium, sodium, and cholesterol and compared to their corresponding NFP. As per the FDA 80/120 rule for class 2 nutrients, percent differences between the two methods were calculated. The percent differences were used to calculate the frequency of differences in two categories: 蠄80% than label for protein and calcium; 蠅120% than label for total fat, cholesterol and sodium. Results showed that all types of Greek yogurt were 蠄80% for protein, and 10 types were 80% for calcium. For total lipid and sodium, none of the types were 蠅120%. However, cholesterol in two types was 蠅120%. While the majority of the labels provide accurate nutritive value information, some caveats exist. Knowledge about these limitations can provide dietitians, health professionals and consumers a more pragmatic perspective.

Fermentative production of glycine betaine and trehalose from acid whey using Actinopolyspora halophila (MTCC 263)

Abstract Acid whey has become a major concern especially in dairy industry manufacturing Greek yoghurt. Proper disposal of acid whey is essential as it not only increases the BOD of water but also increases the acidity when disposed of in landfill, rendering soil barren and unsuitable for cultivation. Effluent (acid-whey) treatment increases the cost of production. The vast quantities of acid whey that are produced by the dairy industry make the treatment and safe disposal of effluent very difficult. Hence an economical way to handle this problem is very important. Biogenic glycine betaine and trehalose have many applications in food and confectionery industry, medicine, bioprocess industry, agriculture, genetic engineering, and animal feeds (etc.), hence their production is of industrial importance. Here we used the extreme, obligate halophile Actinopolyspora halophila (MTCC 263) for fermentative production of glycine betaine and trehalose from acid whey. Maximum yields were obtained by implementation of a sequential media optimization process, identification and addition of rate-limiting enzyme cofactors via a bioinformatics approach, and manipulation of nitrogen substrate supply. The implications of using glycine as a precursor were also investigated. The core factors that affected production were identified and then optimized using orthogonal array design followed by response surface methodology. The maximum production achieved after complete optimization was 9.07 ± 0.25 g/L and 2.49 ± 0.14 g/L for glycine betaine and trehalose, respectively.

Greek-Style Yogurt and Its Application in Cheesecake

The objective of this study was to use Greek-style yogurt as a cream cheese replacement in cheesecake products. Four treatments of Greek-style yogurts with two dried ingredients (skim milk powder: SMP, and sweet whey powder: SWP) and two levels of total solids in milk mixture (TSM: 15 and 25%) were manufactured in triplicate. The mean pH of SWP milk mixtures was lower than SMP milk mixtures. SMP and SWP yogurts had similar pH to CCC, but had higher moisture and lower fat content. Both yogurts at 25% TSM had higher protein content compared to CCC. SWP yogurt at 25% TSM had higher total sugar content as compared to other treatments and CCC. 9-Point hedonic scale was used to monitor sensory evaluation of no-bake cheesecake made with yogurts in comparison to CCC. SMP and SWP cheesecakes had lower smoothness, creaminess, and saltiness scores, while sourness scores were higher as compared to CCC cheesecake. Sweetness scores of SMP and SWP cheesecake at 25% TSM were higher than CCC cheesecake. Although overall acceptance of SMP and SWP cheesecakes were lower than CCC cheesecakes, the scores could still be interpreted as ‘like slightly’ to ‘like moderately’. The results indicate that Greek-style SMP and SWP yogurt could be used instead of cream cheese to make lower-fat cheesecake with acceptable sensory scores. 

0212: Consumers of fresh dairy products and consumers of cheese exhibit different dietary patterns

Recommendations for healthy food choice emphasize the consumption of 2 to 3 servings of dairy products per day. We aimed to describe dietary patterns and adherence to recommendations according to the consumption of different types of dairy products. Data from the 2010 CCAF (Comportements et Consommations Alimentaires en France) cross-sectional survey with 7-day food record were analysed. Fresh Dairy Products (FDP) included all fresh dairy except dairy desserts and Greek yogurts. Cheese included all cheese except cottage cheese. The PANdiet (Probability of Adequate Nutrient intake) score was used to assess adherence to dietary recommendations. The sample comprised 948 French adults from the general population, 22% consumed no FDP and 30% were low FDP consumers (1 to 3 servings/week), 9% consumed no cheese and 37% were low cheese consumers (1 serving/day). Compared to low consumers, high FDP and cheese consumers were characterized by significantly (p<0.05) higher intakes of fruits and vegetables. High FDP consumers also exhibited significantly higher intakes of simple sugars (+25%) than low FDP consumers, and significantly lower intakes of pastas (-27%), ready-to-eat meals (-16%), and alcoholic beverages (-22%). No significant difference was observed for daily energy intake, total fat, saturated fat, or sodium. On the other hand, high cheese consumers exhibited significantly higher daily energy intake (+23%) and higher consumptions of alcohol (+96%), total fat (+31%), saturated fat (+41%) and sodium (+36%), compared to low consumers, with no difference for simple sugar intake. The PANdiet score was significantly better among high FDP consumers than among low, but significantly worse among high cheese consumers than among low. Consumers of FDP and consumers of cheese adopt different dietary patterns with varying intakes of sugars, fats, and sodium. Adherence to dietary recommendations is better among high FDP consumers.

Greek Yoghurt must be Greek

Greek Yoghurt manufacturer's injunction is upheld by UK Supreme Court, preventing a US competitor from selling in the UK “Greek Yoghurt” made in the USA. UK national law can protect the public when registration of a geographical designation is not possible.

English

The aim of this study was to develop Greek yogurt flavored with pequi and to assess its physicochemical and microbiological characteristics, as well as its shelf-life, sensory acceptance and purchase intent. Four yogurt formulations were prepared: no addition of Pequi pulp (control - treatment 1), 1% pequi pulp (treatment 2) 2% pequi pulp (treatment 3) and 3% pequi pulp (treatment 4). The levels of fat, moisture and ash showed no difference between formulations. For protein, Greek style yogurt with 2% pequi pulp showed the highest values. Clear yellowish color was observed in yogurts, with a tendency to red and green. All yogurt samples prepared with up to 22 days of storage showed pH and acidity values in accordance with Brazilian legislation. Microbiologically, yogurts were stable and with satisfactory sanitary conditions for consumption. Greek style yogurt with type 2% pequi pulp showed the greatest acceptance by consumers. In conclusion, Greek style yogurt flavored with pequi is a good food alternative, because in addition to market innovation, it has high nutritional value and good acceptance by consumers. &nbsp; Key words: Fruits from the cerrado region, sensory acceptance, concentrated yogurt, fruit pulp, physicochemical characteristics.

Molecular identification of isolated fungi from unopened containers of greek yogurt by DNA sequencing of internal transcribed spacer region.

In our previous study, we described the development of an internal transcribed spacer (ITS)1 sequencing method, and used this protocol in species-identification of isolated fungi collected from the manufacturing areas of a compounding company known to have caused the multistate fungal meningitis outbreak in the United States. In this follow-up study, we have analyzed the unopened vials of Greek yogurt from the recalled batch to determine the possible cause of microbial contamination in the product. A total of 15 unopened vials of Greek yogurt belonging to the recalled batch were examined for the detection of fungi in these samples known to cause foodborne illness following conventional microbiological protocols. Fungi were isolated from all of the 15 Greek yogurt samples analyzed. The isolated fungi were genetically typed by DNA sequencing of PCR-amplified ITS1 region of rRNA gene. Analysis of data confirmed all of the isolated fungal isolates from the Greek yogurt to be Rhizomucor variabilis. The generated ITS1 sequences matched 100% with the published sequences available in GenBank. In addition, these yogurt samples were also tested for the presence of five types of bacteria (Salmonella, Listeria, Staphylococcus, Bacillus and Escherichia coli) causing foodborne disease in humans, and found negative for all of them.