Manufacture Of Yogurt Research Articles

Influence of Different Ratios of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus on Fermentation Characteristics of Yogurt.

Lactic acid bacteria (LAB) are industrially important bacteria that are widely used in the fermented food industry, especially in the manufacture of yogurt. The fermentation characteristics of LAB are an important factor affecting the physicochemical properties of yogurts. Here, different ratios of L. delbrueckii subsp. bulgaricus IMAU20312 and S. thermophilus IMAU80809 were compared with a commercial starter JD (control) for their effects on viable cell counts, pH values, titratable acidity (TA), viscosity and water holding capacity (WHC) of milk during fermentation. Sensory evaluation and flavour profiles were also determined at the end of fermentation. All samples had a viable cell count above 5.59 × 107 CFU/mL at the end of fermentation, and a significant increase in TA and decrease in pH were observed. Viscosity, WHC and the sensory evaluation results of one treatment ratio (A3) were closer to the commercial starter control than the others. A total of 63 volatile flavour compounds and 10 odour-active (OAVs) compounds were detected in all treatment ratios and the control according to the results from solid-phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS). Principal components analysis (PCA) also indicated that the flavour characteristics of the A3 treatment ratio were closer to the control. These results help us understand how the fermentation characteristics of yogurts are affected by the ratio of L. delbrueckii subsp. bulgaricus to S. thermophilus in starter cultures; this is useful for the development of value-added fermented dairy products.

Plain set and stirred yogurt with different additives: implementation of food safety system as quality checkpoints.

Hazard Analysis Critical Control Point (HACCP) is a risk management protocol developed to ensure food safety through a precautionary approach that is believed to offer assurances in producing safe food for customers. Yogurt is made in a number of phases, commencing with the collection of raw milk and ending with consumer consumption. While this is happening, major economic and health issues might arise from exposing the manufacturing line to biological, chemical, and/or physical contaminations. As a result, the decision tree approach was used to determine the CCPs during the production of yogurt. Additionally, biological dangers are incorporated as a by-product of the system's implementation performance. In particular, the plain set and nut puree-honey-fortified stirred yogurt manufacturing techniques are highlighted for the first time in this study. The potential manufacturing risks are described for the first time, together with information on how HACCP plans may guard against major risks that could result in the production of yogurt that is not in compliance with established standards.

A Sustainable Method: Production of the Fermented Rice Milk Yogurt by Using Three Efficient Lactic Acid Bacteria

Lactic acid bacteria (LAB) have long been used as starters in non-dairy cereal fermentation, as they aid in the production of products such as yoghurt and cheese. Broken rice milk is a plant-based milk alternative that is high in carbs and low in fat, providing excellent nutritional value to human users. The current study intends to ferment broken rice milk supplemented with 6% skim milk using three Lactobacillus strains for the development of yoghurt products, as well as to evaluate the growth, changes in physio-chemical properties, and sensory qualities of the yoghurt produced. Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus acidophilus, and a commercial yoghurt culture consortium fermented broken rice milk after 8 h. Rather than employing L. acidophilus or a commercial yogurt culture consortia, L. bulgarics was the most efficient starter for yoghurt manufacturing, followed by L. casei. L. bulgaricus had the highest viability counts of 8.5 Log CFU/mL, 0.18 specific growth rate, and 3.78 doubling time. Furthermore, it produces a significant reduction in pH to 4.3 and increases total titratable acidity to 0.09 percent with high overall acidity values of 1.4 mg/L of acetic and lactic acid contents. The maximum acidification rate (Vmax) was 0.2125, the maximum acidification time (Tmax) was 4 h, and the time to reach pH 4.6 (Te) was 5 to 8 h. As a result, L. bulgaricus was chosen as the most efficient isolate for the production of fermented rice milk yoghurt. More research is needed, however, to investigate the new rice-based yoghurt product’s sensory qualities as well as its toxicological effects on normal and malignant human cells.

Simulation in the temperature parameters control in the yogurt manufacturing process

Industry 4.0 was born in the 2010 decade under the automotive sector, in what would be known as smart manufacturing, the fourth industrial revolution, and the industry digital transformation through the data acquisition in industrial processes. It was a change in the goods production methods and generated a new social-economic dynamics. For this reason, the objective of this research is the “Simulation in the temperature parameters control in the yogurt manufacturing process” by using the National Instruments’ LabView v20 software, which allows the control of temperature parameters in fermentation tanks for yogurt manufacture. The yogurt manufacture comprises operations such as pasteurization (80 to 85 °C), followed by cooling (45 °C) of milk, and bacterial fermentation of milk, which provides the texture and flavor that characterize yogurt. To achieve this, a controlled temperature is required between 42 and 45 °C, being 43 °C the optimal temperature (set point). After the fermentation, the yogurt is cooled to a temperature of 5-10 °C for storage. It was necessary to place the thermometer, graph indicator, LED diodes, speed adjustment dial, and stop button in the front panel; on the other hand, VI, random number, multiplier factor, scan rate timer, and the Constant Indicator were placed in the block diagram. The diodes for every temperature parameter in the manufacturing process were enabled (on-off). As a result, by means of the LabView software, the temperature parameters’ control could be simulated in the yogurt manufacturing stages, namely, pasteurization, cooling to 45 °C, fermentation, and yogurt cooling. With this simulation, graphs and numeric data on the yogurt manufacture could be obtained.

Analysis of the Yogurt Nutrient Content and Antioxidant Activity by Adding Podang Urang Mango Juice (Mangifera Indica L.)

Yogurt is a nutrient-rich drink and is mostly liked by many consumers. However, the thermal process in yogurt manufacturing reduces its final product nutrients. Therefore, Podang Urang mango (Mangifera indica l.) juice is added to give the supplementation of the yogurt. This research aims to find out the yogurt nutrient content and antioxidant activity by adding Podang Urang mango juice. There were four different treatments in the process of adding Podang Urang mango juice, there was P0 (0%), P1 (3%), P2 (6%), and P3 (9%). The observed parameter used in this research were the water content, ash, protein, fat, carbohydrate, vitamin C, and antioxidant activity. This result showed that addition Podang Urang mango juice has significantly increased the water content, carbohydrate content, vitamin C, and antioxidant activity. Nonetheless, it has significantly decreased the fat content in yogurt. Whereas, there were no significant differences between the ash content and protein when adding Podang Urang mango juice.

Pemanfaatan Kopi Arabika (Coffea arabica) dalam Pembuatan Minuman Yoghurt sebagai Pangan Fungsional

The increase in the number of consumers of coffee drinks encourages variations in fermented beverage products that use coffee as an additive, one of which is yogurt. The addition of Arabica coffee which contains polyphenols are thought to stimulate growth and increase the activity of lactic acid bacteria. The purpose of this study was to determine the right concentration in the manufacture of Arabica coffee yogurt so as to produce good characteristics and fit into the yogurt standard SNI 01 - 2981 - 2009 and can increase the growth acti vity of lactic acid bacteria. The research method used was the descriptive experimental method with two replications and 4 treatments of added coffee concentration variations (0%, 1%, 2%, and 3%). The addition of 1% Arabica coffee to yogurt was the best tr eatment with the characteristics of total titratable acidity of 1.10% and total lactic acid bacteria of 8.94 Log CFU/g which has met the requirements of SNI 01 - 2981 - 2009, pH 4.15, and total polyphenols of 1.54 mgGAE/100 mL.

Study of the effect of black seed extract on some physicochemical, microbiological and sensory properties of the manufactured yogurt

The study aimed to fortify milk prepared for the manufacture of yogurt with different concentrations of aqueous extract of black seed to develop non-traditional therapeutic dairy products with health benefits.Yogurt was produced from whole milk fortified with 0%, 1% and 2% of aqueous extract of black seed, which represent as C, T1 and T2 , treatments respectively. The results indicated that the fortified yogurt treatments maintained a moisture content close to that of the control treatment (C), while after 21 days of storage at a temperature of (5±1) 0 C, a slight decrease in the moisture content was observed for all treatments.No significant differences were observed in the pH value and the total acidity of all the studied treatments immediately after manufacturing.An improvement was observed in the values of the rheological tests that included testing the viscosity and water retention capacity of T1 treatment compared to the control treatment (C).The process of fortification with the aqueous extract also led to a variation in the total numbers of the starter bacteria, as the treatments T1 and T2 excelled in the growth and activity of lactic acid bacteria compared with the control treatment (C), while the results showed that the yogurt treatments fortified by the aqueous extract were free of coliform bacteria, Psychrophiles bacteria, yeasts and molds, starting from one day after manufacture until the expiry of the 21-day storage period.The results of sensory evaluation also indicated the superiority of the yogurt treatments fortified with aqueous extract, especially the T1 treatment with a concentration of 1%, as it obtained the highest scores and excelled in all sensory attributes compared with the control treatment (C).

Pelatihan Edukasi Pemanfaatan Bahan Alam Untuk Pembuatan Produk Bioteknologi Bagi Ibu PKK Bina Mufakat

The role of biotechnology is very rapid and broad in the aspect of fulfilling human needs, one of which is in the food industry. Biotechnology processes, both conventional and modern, cannot be separated from the role of microorganisms. Certain microorganisms are used in traditional food preparation through fermentation such as in the manufacture of yogurt, tape, cheese, soy sauce, yeast. Foods resulting from biotechnology that take advantage of the role of microorganisms and must pay attention to the critical point of halal. This needs to be considered so that each production process can be ensured to avoid contamination of non-halal materials. This product will later be used for Ms. PKK Bina Mufakat both for her own use and also as an entrepreneurial opportunity for the home industry. The problem of community service activities is that there is no group development in making biotechnology products, and there is no entrepreneurship development for PKK Bina Mufakat Gampong Bayeun. The method in service activities is a type of training method. The results of community service are the creation of a product that is useful and can be used as a home industry business opportunity.

DEVELOPMENT OF YOGURT ENRICHED WITH FREEZEDRIED TOMATO PEEL POWDER

-This study is to investigate the development of yogurt enriched with freeze dried Tomato peel powder (TPP) is examined. Tomato peel is a rich source of lycopene which can be used as a natural antioxidant and colorant in food products and also it contains large amounts of Vitamin C. The antioxidant properties of this vitamin derive from the fact that it is a very good electron donor which also explains that it acts as a reducing agent that directly neutralizes or mitigates the damage caused by electronically imbalanced and unstable reactive species i.e., free radicals. Tomato peels were freeze dried, pulverized and sieved to prepare as fine powder. Yogurt is a fermented dairy product produced by Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Freezedried Tomato Peel Powder were added to the yogurt at the ratios of 0.1% and 0.2%, after fermentation. Yogurt with addition of 0.1% (T1) incorporation of Tomato Peel Powder gained high scores for overall acceptability by sensory evaluation. The result obtained for Vitamin C as 0.425 and 0.851 g/100g in developed yogurt for T1 and T2. The protein content of T0, T1 and T2 was 3.11%, 5.25% and 7.23%. These results suggest the possibility of utilizing freeze dried tomato peel powder as a source of Vitamin C enriched ingredient in yogurt manufacture.

김칫속 유래 유산균의 Probiotic 특성 및 이를 이용한 요구르트 발효

This study was carried out to isolate lactic acid bacteria(LAB) from kimchi seasoning and identify a suitable probiotic strain for application as a commercial starter culture in yogurt. Three isolates from MRS agar and BCP agar plates were selected and designated as AH01, SS03, and LM07. The isolates were identified using the API 50 CHL kit and by 16S rRNA gene sequencing; AH01, SS03, and LM07 were identified as Lactobacillus plantarum, Lactococcus lactis subsp. lactis, and Leuconostoc mesenteroides, respectively. The characteristics determined to estimate their applicability in dairy products included acid and bile tolerance and caseinolytic properties. AH01(L. plantarum) was finally selected based on the biochemical characteristics of lactose usability and caseinolytic properties. AH01 was determined to be a mesophilic organism, and showed the highest resistance in both acids and bile salts. Additionally, AH01 exhibited an antibacterial activity clear zone of 11 to 13 ㎜, which was greater than the 9 ㎜ zone of commercial L. acidophilus CSLA on 2 pathogens(S. Typhimurium and E. coli). Yogurt preparation using AH01 as a single starter culture, showed viable cell counts of ＞ 5.0 × 10⁸ CFU/mL. Moreover, the viscosity and syneresis were similar to the commercial L. acidophilus CSLA. During storage at 5℃, the counts of AH01 strain remained stable over 20 days. Our results indicate that lactic acid bacteria isolated from kimchi seasoning can be used in yogurt manufacturing as a starter culture.

Physical And Sensory Evaluation of Peanut Yogurt

The word “yogurt” is related to the Turkish word “jaukurt” which means thick milk. Yogurt refers to a fermented milk product made by using selected microorganisms to develop not only the characteristic flavor but also body and texture. Peanut is one of the important nutrients which has significant amount of all essential nutrients. Objective: In this study physical and sensory properties of peanut yogurt are evaluated by using different scientifically proved sensory evaluation methods. Methods: Organoleptic evaluation of yogurt showed that storage as well as treatments had significant effect on all sensory parameters and a progressive deterioration in flavor, body & texture and appearance of yogurt under various preparatory treatments. Results: Among treatments, highest scores were awarded to treatment containing 10 % peanut milk, 80 % skimmed milk liquid, 9 % skimmed milk powder and 1 % sugar, for all parameters and minimum changes were noted in it during the whole period of study. Recent investigation revealed that treatment T1 (10 % peanut milk) was comparatively best for manufacturing of peanut milk yogurt followed by T2 (20 % peanut milk + 70 % skimmed milk liquid + 9 % skimmed milk powder + 1 % sugar) while peanut milk yogurt from (30 % peanut milk + 60 % skimmed milk liquid + 9 % skimmed milk powder + 1 % sugar) had the lowest degree of firmness and organoleptic acceptance. Conclusion: It was noticed that correlation among fat, total solids and protein contents in peanut milk affect the extent of serum separation and pH of yogurt and ultimately the texture and overall acceptability of yogurt.

Pengaruh konsentrasi ekstrak daun bambu (Gigantochloa apus) dan konsentrasi starter terhadap kadar total flavonoid, pH dan organoleptik pada yoghurt

Bamboo leaf extract contains flavonoids which have many benefits and herbal properties. The purpose of this study was to determine the effect of concentration of bamboo leaf extract and concentration of starter on total flavonoid content, pH value and yogurt organoleptic. This research was conducted using a Randomized Block Design (RAK) with 2 factors. Factor I was the concentration of bamboo leaf extract (5%, 10%, 15%) and factor II was the concentration of starter (4%, 5%, 6%). Parameters tested were total flavonoid content, pH and organoleptic (hedonic test). The results showed that the concentration of addition of fresh bamboo leaf extract and starter concentration had a very significant effect on total flavonoid levels. The pH value tends to decrease with increasing concentration of bamboo extract which is added to the manufacture of bamboo leaf yogurt. The concentration of starter used in making yogurt has a significant effect on the pH value of bamboo leaf yogurt. The best treatment results were yogurt with a concentration of 15% bamboo leaf extract and a starter concentration of 4% with a total flavonoid content of 560.89 mg EQ/ml, a pH value of 5.6, a preference scale for taste 3.82, color 3.02 and texture 3.3.

Quantitative Microbial Risk Assessment of Listeria monocytogenes and Enterohemorrhagic Escherichia coli in Yogurt.

Listeria monocytogenes can survive in yogurt stored at a refrigeration temperature. Enterohemorrhagic Escherichia coli (EHEC) has a strong acid resistance that can survive in the yogurt with a low pH. We estimated the risk of L. monocytogenes and EHEC due to yogurt consumption with @Risk. Predictive survival models for L. monocytogenes and EHEC in drinking and regular yogurt were developed at 4, 10, 17, 25, and 36 °C, and the survival of both pathogens in yogurt was predicted during distribution and storage at home. The average initial contamination level in drinking and regular yogurt was calculated to be −3.941 log CFU/g and −3.608 log CFU/g, respectively, and the contamination level of both LM and EHEC decreased in yogurt from the market to home. Mean values of the possibility of illness caused by EHEC were higher (drinking: 1.44 × 10−8; regular: 5.09 × 10−9) than L. monocytogenes (drinking: 1.91 × 10−15; regular: 2.87 × 10−16) in the susceptible population. Both pathogens had a positive correlation with the initial contamination level and consumption. These results show that the foodborne illness risk from L. monocytogenes and EHEC due to yogurt consumption is very low. However, controlling the initial contamination level of EHEC during yogurt manufacture should be emphasized.

Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties.

Milk standardization with solids (i.e., nonfat milk solids, MSNF) for yogurt manufacture is traditionally achieved by the addition of skim milk powder (SMP). However, the addition of SMP to milk‐based yogurt increases lactose content and decreases both protein content and gel firmness. Thus, in this work, quinoa flour (QF; 0%, 25%, 50%, 75%, and 100% w/w) was used to replace SMP in concentrated yogurt. The physicochemical, textural, and sensory properties and microstructure of the yogurt were evaluated during cold storage. Generally, protein content, water‐holding capacity, and L* value decreased, while syneresis, textural attributes, and viscosity increased with increasing QF content. The substitution of high levels of QF (>25%, w/w) for SMP led to significantly shorter fermentation times, as compared to the control sample. The scanning electron microscopy observations showed significant changes in the yogurt microstructure as a consequence of QF replacement. Samples with 25% (w/w) substitution of QF and control had the highest scores in overall acceptance. According to the results, QF could be applied as an interesting raw material for concentrating the milk‐based yogurt at substitution level of 25% (w/w).

The Influence of the Presence of Sweeteners to Substitute Sucrose in Yogurts: A Review

ABSTRACT The excessive intake of foods with added sugar and the population’s demand for healthier products have led the food industry to seek alternatives to replace sucrose in food products. Sweeteners can be used for this purpose. These additives have advantages and disadvantages when applied to dairy products such as yogurt. In this food product, the replacement of sucrose by sweeteners, both for its healthy appeal as well as for aspects related to composition and physical properties, must be well planned. This review aims to discuss how the use of sweeteners in the manufacture of yogurt impacts the characteristics of this food.

Bioactivity, Physicochemical and Sensory Properties of Probiotic Yoghurt Made from Whole Milk Powder Reconstituted in Aqueous Fennel Extract

Fermented dairy products have long been associated with positive health benefits. The present study was undertaken to evaluate the physicochemical and sensory properties, viable probiotic counts, antioxidant activity and total phenolic content of probiotic yoghurt made by reconstituting of whole milk powder in aqueous fennel seed extract. Different concentrations of fennel aqueous seeds extract (2%, 4% and 6% w/v) were used as a substitute for water to reconstitute whole milk powder in formulations of yoghurt as functional additives. Interestingly, the use of aqueous extract of fennel seeds in the reconstituted yoghurt milk did not affect yoghurt composition (moisture, protein, fat and ash contents) compared to plain yoghurt. The titratable acidity significantly decreased after using aqueous fennel seed extract in the yogurt manufacture. In this regard, the titratable acidity value was 0.85 in the control yogurt at the fresh period and 1.14 after 21 days of storage, while this value significantly decreased in the yogurt treatments with 2%, 4% and 6% aqueous fennel seed extract to 80, 0.77 and 0.72, respectively, at fresh period and reached 1.03, 0.96 and 0.94, respectively, after 21 days of storage (p < 0.05). Conversely, the pH values significantly increased (p < 0.05) following the addition of aqueous fennel seed extract in the yogurt manufacture. Moreover, the total phenolic content significantly increased (p < 0.05) from 38.60 (mg GAE/L), in fresh plain yogurt, to 44.80, 53.20 and 64.30 (mg GAE/L), in 2% fennel extract yoghurt (FEY2), 4% fennel extract yoghurt (FEY4) and 6% fennel extract yoghurt (FEY6), respectively. Likewise, the antioxidant activity significantly increased (p < 0.05) from 0.11 (mM TE) in fresh plain yogurt to 0.18, 0.26 and 0.32 (mM TE) in (FEY2), (FEY4) and (FEY6), respectively. The survival of Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium bifidum decreased during storage time in all yoghurt treatments, although it stood at recommended levels for health effects (at least 106 cfu/mL in traditional yoghurt). For sensory evaluation, FEY4 was more acceptable, followed by FEY6, FEY2 and PY, respectively. Collectively, the present study provides useful information about the bioactivity, physicochemical and sensory properties of probiotic yoghurt made from whole milk powder reconstituted in aqueous fennel extract.

Remedial Action of Yoghurt Enriched with Watermelon Seed Milk on Renal Injured Hyperuricemic Rats

The consumption of plant-based dairy alternatives has increased rapidly around the world as a result of numerous positive health effects. Little information is available about the potential use of watermelon seed milk in the manufacture of yoghurt. The present study was undertaken to investigate the remedial action of yoghurt enriched with watermelon seed milk in renal injured hyperuricemic rats. A new yoghurt, substituting cow’s milk with different proportions of watermelon seed milk was prepared, followed by evaluation of its acceptability and functionality. Four different types of yoghurt were prepared from cow’s milk containing 3% fat, with different proportions of blended watermelon seed milk (0.0, 25, 50 and 75%). Sensorial traits, i.e., appearance, flavor, body and texture, and overall acceptability demonstrated that the blended treatment (50% cow’s milk and 50% watermelon seed milk.) was the most acceptable. This blend was then tested as an anti-hyperuricemia agent in rats. In this respect, twenty-four male albino rats were assigned into four groups (n = 6). The first group was solely administered a standard diet, and served as the negative control. The other rats (n = 18) received a basal diet including 20 g/kg dietary potassium oxonate in order to induce hyperuricemia. The hyperuricemic rats were then divided into three groups; the first group did not receive any treatment and served as the positive control, while the second and third groups were administered 10% cow’s milk yoghurt and 10% watermelon seed milk yoghurt, respectively. Interestingly, the results showed that the hyperuricemic group receiving a diet supplemented with 10% watermelon seed milk yoghurt was not significantly different from the negative control in the measured biological parameters, and saw a significant improvement in renal function compared to the positive control. The biologically favorable action of watermelon seed milk yoghurt could be attributed to its potential promotion of antioxidant status via enhancement of the activities of superoxide dismutase, catalase, and glutathione transferase. Collectively, this study concluded that watermelon seed milk can be used in yoghurt manufacturing in proportions of up to 50%, and may improve kidney function as an anti-hyperuricemic agent.

The Impact of Sweet Potato Flour Supplementation on Functional and Sensorial Properties of Yoghurt

Sweet potatoes have become a research focus in recent years, due to their particular nutritional and functional qualities. Considering yoghurt is one of the most popular dairy products, sweet potato supplementation will play a significant impact on the produced yoghurt texture it will also add attractive orange colour to the final product. The article focused on the replacement of the stabilizers used in the manufacture of yoghurt with sweet potato flour dehydrated in a lab (SPFL) due to its functional features and a less expensive alternative and the improvement of yoghurt colour due to the presence of anthocyanin pigment. In order to reach these goals, experimental yoghurt was fortified with 0, 0.5, 1, 2, and 4 g SPFL/100g cow milk (%) and stored at 4&degC for 14 days. The obtained data were then compared with commercial yoghurt samples (CS1, CS2, CS3, and CS4). Sensory evaluation revealed that the 2% SPFL, CS1, and CS3 obtained higher scores than the other treatments. The fat content of the yoghurts was identical whereas, the other physicochemical parameters and water holding capacity (WHC %) levels varied. SPFL supplementation had a significant impact on the rheological properties of yoghurt production, allowing sweet potato flour to replace the industrial stabiliser. Scanning Electron Micrograph (SEM) of yoghurt enriched with SPFL revealed denser and smaller gaps, as well as the presence of sweet potato globules embedded in and attached to the gel matrix. The results obtained in the present research imply that sweet potatoes can be used to produce a kind of cohesive and gummy yoghurt that can be used instead of industrial stabilizers.

Effect of Fermentation on the Milk Allergen Proteins During Yogurt-making

Cow milk and dairy products have a great significance in human nutrition but may lead to concerns due to milk protein allergy. Reduction or elimination of cow milk allergy is mainly achieved by the destruction of allergenic epitopes in the molecular structure of relevant proteins via various treatments during dairy processing. Yogurt is one of the most consumed fermented dairy foods. The purpose of this study was to investigate the effect of fermentation on the protein content and molecular structure of milk during yogurt production. Protein profiles and structural features of the dairy samples collected at various steps of yogurt manufacturing were analyzed using electrophoresis and spectroscopy. Fermentation after pasteurization treatment remarkably altered the content and structure of allergen proteins through unfolding, denaturation, and aggregation. This might suggest a correlation with the modified allergenicity of milk proteins in the end product. Immunological assays ongoing will help a better understanding of the allergenicity of yogurt products analyzed in this study.

Evaluation of Rabbit Skin Gelatin and Preparation of Yogurt using Rabbit Skin Gelatin

TThe purpose of this research is to know the quality of rabbit skin gelatin soaked in the concentration of different acetic acid as well as its application in yogurt making. Compared to the use of the Arab Gum and CMC (Carboxymethyl Cellulose) The material used in this study was the rabbit skin type Rex male. The treatment of this research is the immersion of acetic acid with 2 %; 3 %; 4 %; 5 % concentration. The results showed that concentrations of acetic acid solution in the process of soaking of acid extract gave a very significant effect (p < 0.01) toward yield, pH, protein, fat, viscosity, gel strength, the melting point of rabbit skin gelatin. Application of rabbit skin gelatin on yogurt making gives better yogurt quality compared with the addition of Arabic Gum or CMC. The results showed that the various stabilizers in the yogurt-making process give significant effect (p < 0.01) to the resulting pH, The power of the water belt, Synergized, Viscosities of yogurt. However, the various stabilizers in the yogurt-making process give a non-significant effect (p > 0.05) to the resulting acidity of yogurt. The conclusion to immersion acetic acid with a concentration of up to 5% will improve the quality of the rabbit skin gelatin and the use of rabbit skin gelatin by 0.8 % as a stabilizer in the manufacture of yogurt produces a better-quality yogurt compared to the Arabic Gum and CMC (Carboxymethyl Cellulose).