Properties Of Yogurt Research Articles

Pengaruh penambahan susu kacang kedelai terhadap karakteristik fisik, kimia dan mikrobiologi yoghurt

The quality of yogurt is affected by the addition of durian fruit puree in milk. The aim of this study is to investigate how different concentrations of soy milk affect the physical, chemical, and microbiological properties of yogurt in comparison to the Indonesian National Standard (SNI). This research was conducted by making durian-flavored yogurt with variations of soy milk at concentrations of 8% (F1), 20% (F2), and 25% (F3). Yogurt was analyzed for organoleptic, pH, viscosity, syneresis, lactic acid content, protein content, and the number of lactic acid bacteria (LAB). The data was processed using SPSS one-way ANOVA statistics. The results showed that only the pH value did not meet the requirements of SNI for yogurt, with a range of 3.80-4.50 for all group concentrations. The viscosity numbers of F1, F2, F3, and control were 634.66, 614.66, 608, and 760.66 cp, respectively. F3 has shown the best stability in form based on syneresis results with a value of 91.93% compared to other groups, such as 90.69%, 91.65%, and 89.59% for F1, F2, and control, respectively. Lactic acid and protein compounds of all groups fulfill the SNI standard with a range of 1.7-1.83% and 3,03-3.23%, respectively. Similar results were shown in the LAB standard as well, showing the LAB numbers were >107 colonies/gram for all formulas. Soymilk addition increases the protein matrix stability determined in syneresis percentage.

Effects of high hydrostatic pressure sterilisation and thermal sterilisation combined with glutamine transaminase treatment on the properties of yoghurt

The effects of conventional thermal sterilisation and high hydrostatic pressure (HHP) sterilisation combined with glutamine transaminase (TGase) on the characteristics of set yoghurt were investigated. Upon thermal and HHP treatment, the addition of an appropriate amount of TGase had no significant effect on the acidity and viable bacteria count of the yoghurt. However, the water holding capacity, viscosity, and firmness of the yoghurt significantly improved. When yoghurt was thermal treated combined with TGase and with HHP followed by TGase, the optimal values of the yoghurt indicators were achieved when 2 U g−1 TGase was added. When TGase was added at 4 U g−1 before HHP treatment (TGase-HHP), the optimal values of the yoghurt indicators were achieved. It was clear that the proteins in TGase-HHP yoghurt exposed more TGase binding sites than the other two types of treatment. In addition, tests were performed with chroma meters, electronic tongues and electronic noses.

Effects of different strains fermentation on the sensory and nutritional properties of soy-based yogurt.

Soy protein is the only full plant protein that is comparable to animal protein. Soy whey contains a variety of nutrients including isoflavones and oligosaccharides. Additionally, different strains have profound influence on functional metabolism. Most prospective studies used mixed strain fermented yogurt, but few studies on single strain fermented yogurt. The present study aimed to ferment nutritious and healthy soy-based yogurt using a single strain and to provide technical support for the reuse of soy whey. Streptococcus salivarius subsp. thermophilus HCS07-002, Bifidobacterium animalis subsp. lactis HCS04-001 and Lactiplantibacillus plantarum HCS03-084 had strong growth and metabolic activities. Bifidobacterium animalis subsp. lactis HCS04-001 fermentation raised the texture and rheological properties of yogurt and enriched the flavor substances in the yogurt, resulting in a good quality soy-based yogurt. The contents of arginine, glutamic and proline were greatly affected by the fermentation of different strains. The fermentation of B. animalis subsp. lactis HCS04-001 was beneficial to the enrichment of soy isoflavone and equol in yogurt, and enhanced antioxidant activity of yogurt. Our findings indicated that yogurt fermented with B. animalis subsp. lactis HCS04-001 had the best sensory and nutritional properties, which provides valuable insights into the selection of suitable strains to improve the quality and nutritional value of plant yogurt. © 2023 Society of Chemical Industry.

Rheology and sensory properties of microencapsulated propolis-enriched stirred-type yogurt

In this study, the rheological, sensory and syneristic properties of yogurt enriched with 0.5%, 1% and 2% microencapsulated propolis (MP) was investigated. The viscosity measurements of stir-type yoghurt were performed with Brookfield DV-II viscometer. Shear rate varying between 0.02 s-1 and 100 s-1 flow models was obtained for rising and descending curves with the Rheocalc v3.3 software. Three flow models—Power Law, Herschel–Bulkley, and Casson models—were evaluated. All samples used in this analysis showed non-Newtonian and pseudoplastic properties. During the 21-day storage period, the Power Law flow model was optimal.

Effects of Guarana Aqua Extracts on Fermentation Kinetics and Quality Properties of Set-Type Yogurts

The combination of bioactive phytochemicals with yogurt in the form of plant extracts or essential oils stimulates the scientific community’s interest and consumers’ preferences. Extracts from guarana are considered bioactive agents and have important health protective properties. In this study, concentrations of guarana aqua extracts 0%, 0.5%, 1%, 2%, 3%, and 4% w/w were added to milk and yogurt fermentation kinetics, acidity, color, water-holding capacity, hardness, and microstructure and were evaluated. The presence of guarana aqua extract reduced the time needed for the completion of yogurt fermentation compared to the control samples. A drop in L ∗ and an increase in a ∗ parameters were also observed with increased guarana aqua extract concentrations. The lowest concentration of guarana aqua extract decreased titratable acidity, hardness, and syneresis. While different casein networks were observed in microscopy, yogurt without and yogurt with 3% w/w guarana extract had the same acidity and hardness. Finally, this research indicates the suitability of guarana extracts in the production of functional set-type yogurt and increases the knowledge on the effects of plant extracts on milk fermentation and yogurt quality characteristics.

Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk.

This study aimed to examine the effects of supplementation of postbiotics derived from Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB) in cheese whey (CW) and skim milk (SM) on antioxidant activity, viability of yoghurt starters, and quality parameters of low-fat yoghurt during 22 days of storage. The LB-CW (L delbrueckii ssp. bulgaricus postbiotic-containing cheese whey) sample exhibited the highest antioxidant activity, with 18.71% inhibition (p > 0.05). This sample also showed the highest water holding capacity (77.93%; p < 0.05) and a trend toward receiving the most favorable sensory attributes (p > 0.05) compared to the other samples. The LB-CW and LB-SM yoghurt samples exhibited significantly higher body and texture scores compared to the ST-SM-fortified yoghurt (p < 0.05). However, there was no significant difference in the overall acceptability of the LB-SM and ST-SM yoghurt samples across both starters (p > 0.05). Such findings highlight the potential of postbiotics as functional ingredients to enhance the nutritional and sensory aspects of yoghurt, further contributing to its appeal as a health-promoting product.

Yogurt Enriched with Mango Peel Extracts (Mangifera indica) in Chitosan–Xanthan Gum Dispersions: Physicochemical, Rheological, Stability, and Antioxidant Activity

Different strategies have been developed to incorporate bioactive compounds into food products to improve their biological activity against degradation effects. The aim of this study was to develop natural yogurt enriched with mango (Mangifera indica) peel extracts (MPEs) in chitosan–xanthan gum dispersions and to evaluate their physicochemical, rheological, and antioxidant activity. A hydroethanolic extract of mango peel was obtained, with a yield of 33.24 ± 1.27%, a total content of phenolic compounds of 305.04 ± 10.70 mg GAE/g, and an antioxidant activity of 1470.41 ± 59.75 μMol Trolox/g. The encapsulation of the extracts was achieved using a chitosan–xanthan gum dispersion, resulting in the rheological characteristic of a strong gel. The incorporation of dispersions into yogurt did not modify the physicochemical properties and increased their bioactive properties. The rheological properties show samples with double yield points and a decrease in viscoelastic parameters. These results show dispersions as a strategy to incorporate bioactive compounds into dairy products, preserve the physicochemical and rheological properties of yogurt, and improve their biological activities (such as antioxidant activity) and activities related to the compounds found in the MPE.

Physicochemical and antioxidant properties of set-type yogurt supplemented by lyophilized water-soluble Melastoma dodecandrum extract-bearded chitosan-coated nutriosomes

In this study, the physicochemical and sensorial properties of set-type yogurt (STY)-enriched with water-soluble Melastoma dodecandrum Lour. fruit extract (MDLE) loaded nano-nutriosomes (MDLE-NU) or chitosan-coated nano-nutriosomes (CH-MDLE-NU) powder were investigated during 21 days of cold storage at 4 ± 2 °C. The results showed that MDLE powder has a high amount of phenolics, flavonoids, anthocyanins (59.42, 38.61, and 2.10 g/100g, respectively), and antioxidant activity ranging from 54.12 to 71.37 g/100g. MDLE successfully encapsulated in NU and CH-NU, where encapsulation efficacy reached 96.92% and particle size ranged from 144.57 to 172.30 nm with an acceptable range of PDI (<0.3). However, the commercial food custom of normal NU is still challenging, therefore, freeze-drying of MDLE-NU and CH-MDLE-NU can make their usage applicable. Our results showed that adding MDLE-NU and CH-MDLE-NU powder to STY significantly (p < 0.05) improved the color, water holding capacity, microstructure, texture, and sensory evaluation, as well as reduced whey syneresis, and losing fat globules of STY. Despite MDLE powder-enriched STY showing higher polyphenol content and antioxidant activity than MDLE-NU or CH-MDLE-NU, nutriosomes systems protect bioactive compounds of MDLE against unfavorable conditions in yogurt during cold storage. In which the reduction of total phenolics, total flavonoids, and total anthocyanins from STY-MDLE at the end of storage (21st day) was 2.7, 4.82, and 17.4%, while was 1.02, 2.6, and 3.03%, in STY–CH–MDLE-NU, respectively. This study indicates that MDLE is a promising ingredient to produce functional foods, besides, nutriosomes systems are a promising nanocarrier to encapsulate and protect the bioactive compounds.

The effect of ultrasound process on lactic acid bacteria, physicochemical and sensory properties of yoghurt, before and after inoculation of starter cultures into milk

The effect of ultrasound (US) applied before (US + i) and after (i + US) inoculation of yoghurt starter into cows' milk on some parameters of yoghurt was investigated. Lightness (L*) values, amounts of acetaldehyde, diacetyl, acetoin, ethanol, lactic, pyruvic, and acetic acid were higher in the US‐treated groups compared with control (P &lt; 0.05). In the US + i group, the total amount of ketones increased. Lactobacillus and Streptococcus spp. numbers reached log ≥7.0 cfu/g in all groups (P &gt; 0.05). It can be concluded that low‐intensity ultrasound applied to cows' milk before or after inoculation of yoghurt starters increases the aroma components and organic acid content of yoghurt.

Improving the antioxidant activity of yogurt through black and green tea supplementation

SummaryThis study aimed to improve the bioactive properties of yogurt by adding black and green tea at concentrations of 0.5 and 1% (w/v) (Control (C), B05, B1, G05, and G1). In general, tea addition increased the selected mineral concentrations in yogurt while no change in fat or protein contents was observed. Both black (B05: 148.82; B1: 253.29 μg GAE/g) and green (G05: 630.96 μg; G1: 1264.20 GAE/g) tea have enhanced the total phenolic content (C: 50.79 μg GAE/g) and antioxidant activity of yogurt significantly (P &lt; 0.05), that is 100‐times increase in G1 compared to C. Although relatively higher syneresis rates were observed for green tea added yogurt, both teas and their increasing concentrations increased the syneresis. However, higher pH values and generally better textural qualities were observed in green tea‐added yogurt samples during storage. Increasing amounts of tea, especially green tea, resulted in a lower overall acceptability of yogurts, the most important reason for which is the decrease in flavour value. This study showed that the bioactive properties of yogurt could be improved through black and green tea additions without harming its microbial (&gt;107 cfu/g during storage) and textural qualities and maintaining adequate sensory acceptability.

Consumer acceptance for sheep milk–based yogurt—Evidence from a large sample of Italian consumers

Testing consumer acceptance for a new product, such as the sheep milk-based yogurt, provides a measure of its market success, thus it informs producers on the effectiveness of their decision to transform sheep milk into yogurt to increase their revenues. This work explores to what extent consumers accept sheep milk-based yogurt and test the role of person related factors and product related features on shaping its acceptance. The study collects data from a representative sample of Italian yogurt consumers, and data are then analyzed via a logistic regression. Results show that male, highly educated and high-income consumers are more likely than others to accept sheep milk-based yogurt. Findings suggest that consumers' food neophobia and variety-seeking traits play a pivotal role in affecting consumer acceptance. Lastly, interest in nutritional and health-related yogurt features increases the probability of accepting sheep milk-based yogurt. Thus, sheep milk-based yogurt should be targeted at high-end male consumers and those interested in nutritional and health-related aspects of yogurt. Informing consumers about the sheep milk yogurt properties may further increase its acceptance and curb food neophobia which we found to be one of the main barrier for the product acceptance. Future studies will explore consumer acceptance by using a real product and taste experiments.

Effect of Wild Strawberry Tree and Hawthorn Extracts Fortification on Functional, Physicochemical, Microbiological, and Sensory Properties of Yogurt.

The composition analyses and health-promoting properties (antioxidant capacity, antidiabetic, and antihypertensive properties) of wild fruit extracts and the effect of the incorporation of strawberry tree (STE) and hawthorn (HTE) extracts on the physicochemical, instrumental textural, microbiological, and sensory parameters of yogurts were evaluated. The incorporation of wild fruit extracts in yogurt increased antioxidant and antidiabetic properties (inhibition of digestive α-amylase, α-glucosidase, and lipase enzymatic activities) compared to the control, without decreasing their sensory quality or acceptance by consumers. The hawthorn yogurt (YHTE) showed the highest total phenolic content (TPC) and antioxidant capacity (ABTS and ORAC methods). Yogurts containing wild fruit extracts and dietary fiber achieved high overall acceptance scores (6.16-7.04) and showed stable physicochemical, textural, and microbiological properties. Therefore, the use of wild fruit extracts and inulin-type fructans as ingredients in yogurt manufacture stands as a first step towards the development of non-added sugar dairy foods for sustainable health.

Encapsulated fucoxanthin improves the structure and functional properties of fermented yogurt during cold storage.

Fucoxanthin (FX) extracted from Undaria pinnatifida by an ultrasonic-assisted extraction (UAE) procedure was successfully added to the fermented yogurt through a stably nanoencapsulation. The physicochemical characteristics, texture analysis, rheological testing, sensory evaluation, simulated digestion analysis, and 16SrDNA sequencing analysis were used to evaluate the effect of encapsulated-FX on the function, structure and stability of the fermented yogurt during 7days cold storage. Encapsulated-FX with a highly water dispersion, changed the microstructure of yogurt, making it more uniform and denser, enhanced the antioxidant activity, increased the stability of milk protein in simulated gastric environment in vitro and promoted the absorption of protein small molecule fragments in the intestine, and inhibited the growth of harmful bacteria during cold storage. This study provided a simple strategy for the production of FX-fortified yogurt by using an effective nanoencapsulation technology, and promoted the extraction and application of active ingredients of edible brown algae.

Enhancing the rheological, technological, textural and microstructural characteristics of set yoghurt using certain nano‐stabilisers

The purpose of this study was to investigate the impact of adding nano‐stabilisers on some properties of yoghurt. Carboxymethyl cellulose (CMC), sodium alginate (SA) and kappa‐carrageenan (K‐C) were used at 0.2%, 0.2% and 0.02% in their original forms and 0.15%, 0.15% and 0.015% in nano‐form, respectively. The effects of these additives on yoghurt pH, titratable acidity, viscosity, syneresis, texture, colour, starter culture bacterial count, mould and yeast count, coagulation time and microstructure were studied. The use of nano‐stabilisers increased viscosity, hardness and coagulation time; reduced syneresis and Streptococcus thermophilus count; and improved colour. Results indicated that nano‐stabilisers improved the rheological and technological characteristics of yoghurt.

Effect of whey protein isolate addition on set-type camel milk yogurt: Rheological properties and biological activities of the bioaccessible fraction

The manufacture of camel milk (CM) yogurt has been associated with several challenges, such as the weak structure and watery texture, thereby decreasing its acceptability. Therefore, this study aimed to investigate the effect of whey protein isolate (WPI) addition on the health-promoting benefits, texture profile, and rheological properties of CM yogurt after 1 and 15 d of storage. Yogurt was prepared from CM supplemented with 0, 3, and 5% of WPI and compared with bovine milk yogurt. The results show that the water holding capacity was affected by WPI addition representing 31.3%, 56.8%, 64.7%, and 45.1% for yogurt from CM containing 0, 3 or 5% WPI, and bovine milk yogurt, respectively, after 15 d. The addition of WPI increased yogurt hardness, adhesiveness, and decreased the resilience. CM yogurt without WPI showed lower apparent viscosity, storage modulus, and loss modulus values compared with other samples. The supplementation of CM with WPI improved the rheological properties of the obtained yogurt. Furthermore, the antioxidant activities of yogurt before and after in vitro digestion varied among yogurt treatments, which significantly increased after digestion except the superoxide anion scavenging and lipid oxidation inhibition. After in vitro digestion at d 1, the superoxide anion scavenging of the 4 yogurt treatments respectively decreased from 83.7%, 83.0%, 79.1%, and 87.4% to 36.7%, 38.3%, 44.6%, and 41.3%. The inhibition of α-amylase and α-glucosidase, angiotensin-converting enzyme inhibition, cholesterol removal, and degree of hydrolysis exhibited different values before and after in vitro digestion.

Effect of co-encapsulation of Lactobacillus acidophilus LA5 and selenium in hydrogelated matrix of basil seed mucilage/sodium caseinate on properties of set yogurt

This study aims to prepare and optimize basil seed mucilage and sodium caseinate as a biocomposite wall to co-encapsulate Lactobacillus acidophilus LA5 and selenium. The efficacy of this biocomposite wall in improving the viability of L. acidophilus LA5 under in vitro acidic conditions was investigated. The mixture design method was applied to find optimal ratio of basil seed mucilage/sodium caseinate as components of the capsule wall. The maximum encapsulation efficiency of the selenium and L. acidophilus LA5 and the minimum zeta potential led to the selection of the optimal ratio of basil seed mucilage/sodium caseinate (basil seed mucilage 58.27% and sodium caseinate 41.73%). Possible cross-linking of basil seed mucilage and sodium caseinate, thermal properties, crystal structure, and morphology of the capsule were investigated using FTIR, DSC, XRD, and SEM tests, respectively. The composite wall of basil seed mucilage/sodium caseinate significantly enhanced the viability of encapsulated L. acidophilus LA5 in comparison to the control sample (free L. acidophilus LA5) (p < 0.05). Five yogurt samples were produced, including samples with free probiotic, free probiotic bacterium and selenium, free selenium, control (no probiotic bacterium and selenium), and probiotic yogurt with encapsulated selenium and probiotic bacterium. The physical, chemical, sensorial, and microbial characteristics of yogurt samples were investigated during storage for 21 days at 4 °C. Yoghurt enriched with free selenium and microcapsules (co-encapsulated probiotic and selenium) had minimum and maximum viscosities, respectively (p < 0.05). In addition, the probiotic yogurt sample with encapsulated L. acidophilus LA5 and selenium received a higher overall acceptance score than the other treatments (p < 0.05). As a result, basil seed mucilage and sodium caseinate based composite wall was demonstrated great potential to encapsulate probiotics and selenium for application in yogurt formulation.

Biochemical characterization and hypocholesterolemic properties of sesame yogurt made from deoiled edible quality sesame flour (DEQSF) supplemented with rice bran oil

Despite having a high polyphenol content, deoiled edible quality sesame flour (DEQSF), a byproduct of the sesame oil extraction process, is frequently thrown away. DEQSF contains antioxidants, amino acids, minerals, protein, and many non-nutrient-based health advantages. It could serve as an excellent material for the formulation of a value-added functional food product. The current study developed fortified sesame yogurts using rice bran oil (RBO) and DEQSF at percentages of 6, 7, and 8 in order to compare them to control sesame yogurts manufactured from whole sesame seeds and kept at 4 °C for 28 days. The other goal was to examine the in vivo cholesterol-lowering potential of sesame yogurt prepared from DEQSF and RBO. Evaluations were done on the physicochemical, microbiological, sensory, antioxidative, proteolytic, morphological, and nutritional properties. The proximate composition of RBO-fortified sesame yogurts differed considerably when compared to control yogurt in terms of protein, fat, ash, total solids, and carbohydrate content. After 28 days of storage, the addition of 8% DEQSF not only decreased syneresis but also maintained proper viscosity and penetration properties. The right quantity of probiotic bacteria was present in the RBO-fortified sesame yogurts that contained 8% DEQSF, and RBO-fortified sesame yogurt treated with 8% DEQSF (w/v) had a general overall acceptability score. During storage at 4 °C, all RBO-fortified sesame yogurts had nearly identical antioxidant activity to the control sesame yogurt. The addition of 8% DEQSF increased the amount of proteolysis by Lactobacillus spp. and Streptococcus spp., as evidenced by a significant increase in o-phthaldialdehyde levels. Microstructural studies confirmed the dense, compressed, homogeneous structure of the fortified sesame yogurt. To investigate the effects of RBO-supplemented, DEQSF-based yogurt on hypercholesterolemia, a hypercholesterolemic mice model was developed. Comparing animal groups that received fortified sesame yogurts to control groups, there was a significant effect on serum lipid profile as well as hepatoprotective potential. The implication was that RBO-fortified sesame yogurt could help cure hypercholesterolemia. In the end, it was discovered that 8% DEQSF (w/v) and RBO were the perfect combinations to produce sesame yogurt with an anti-obesity and hypocholesteremic impact.Graphical

Arbutus unedo fruit syrup as a fortifying agent: effect on physicochemical, microbiological, rheological, sensory and antioxidant properties of yoghurt.

The online version contains supplementary material available at 10.1007/s13197-023-05801-4.

Chemical, physicochemical and sensory properties of yoghurt and yoghurt simulates produced from the blends of cow milk and coconut milk

Chemical, physico-chemical and sensory properties of yoghurt and yoghurt simulates produced from blends of cow milk and coconut milk were investigated to produce a value-added product from the blends. Cow milk and coconut milk were blended in ratios 100:0; 80:20; 60:40; 50;50; 40:60; 20:80 and 0:100. Colour, pH, titratable acidity (TTA), proximate and mineral composition of the yoghurt samples were determined using standard methods. A 30–member panel assessed the yoghurt samples for sensory attributes, using a 5-point Hedonic scale. The L* value showed that 100% cow milk was the lightest with a value of 101.78. The pH and TTA values ranged from 3.78-3.81 and 0.21-0.51% respectively. The moisture contents ranged from 77.28–84.92%, protein: 2.20 – 4.69%, ash: 0.44 – 1.02%, fat: 0.07 – 0.31%, carbohydrate: 11.06 – 16.52%., phosphorus: 26.55 – 84.7 mg/100g, potassium: 62.27 – 161.62 mg/100g, zinc: 0.15 – 0.73 mg/100g, iron: 39.38 – 91.59 mg/100g, magnesium: 6.34 – 20.69 mg/100g, calcium: 61.58 – 217.23 mg/100g and manganese: 7.07 – 220 mg/100g. The yoghurt blend with 40% coconut was the most preferred among the blends and next to the sample with 100% milk in terms of general acceptability. Coconut yoghurt could serve as substitute for yoghurt from cow milk.

Effect of selected plant extracts on phytochemical, antioxidant, physicochemical and sensory properties of yoghurt

Health conscious consumers are investing in food products containing functional ingredients. The study investigates the effect of addition of selected plant extracts on phytochemical, antioxidant activity, physicochemical and consumer acceptability of yoghurt. Yoghurts were produced from 70% raw cow milk and 30% skimmed milk powder with 10% (v/v) of Cymbopogon citratus leaf, Carica papaya leaf, Sorghum bicolour stalk or Ocimum gratisimum infusion added before the fermentation stage. The yoghurt sample without the infusion served as the control. The yoghurt samples were analysed 1 day after production for phytochemical and antioxidant properties and after 1, 7, 14 and 21 days of refrigeration at 4°C for titratable acidity, pH, syneresis, colour and sensorial quality using standard methods. Total polyphenol content ranged from 0.04 to 0.12 mg GAE/100mL and alkaloid content ranged from 1.25% to 3.36% with the least value reported in the control sample, respectively. Similarly, antioxidant activity ranged from 13.88% to 45.74% with the highest value in yoghurt with the pawpaw leaf extract. The addition of various plant extracts resulted in lower pH, increased syneresis but no effect on the titratable acidity during storage period. The colour attributes (L*, a*, b*) showed significant differences (p≤0.05) among the samples over the storage period. Considering overall consumer acceptability, the control sample was most preferred. Functional milk product has potential to expand the application of endangered species of plant food material in the dairy industry.