Ultra-high Temperature Milk Research Articles

Benchtop NMR spectroscopy for quantitative determination of milk fat and qualitative determination of lactose: From calibration curve to deep learning

This study compares three different methodologies for the quantification of the fat content of ultra-high temperature (UHT) milk using benchtop proton nuclear magnetic resonance (1H NMR) spectroscopy, a flagship of green, accessible, and state-of-the-art technology suitable for modern laboratory environments. The evaluated approaches included traditional calibration curve and machine learning algorithms, with emphasis on partial least squares regression (PLS-R) and artificial neural networks (ANN), to estimate the fat content in skimmed, semi-skimmed and whole milk. Among these, ANN provided the most accurate results for all types of milk, particularly in skimmed milk, with a relative standard deviation (RSD) of 14.9% and an accuracy of −7.3%. The calibration curve showed higher variability, with an RSD of 34.1% and trueness of 25.3% for skimmed milk. PLS-R improved accuracy in relation to the calibration curve approach, reducing RSD to 18.9% and trueness to −17.7%. The developed method has been successfully applied to determine the fat content in 51 samples of UHT milk purchased in different Spanish supermarkets, providing adequate results for each of the three categories considered, including goat's milk, sheep's milk, and milk coffee. Furthermore, the application of machine learning has proven its validity by successfully distinguishing between lactose and lactose-free UHT milk.

Aflatoxin M1 level and risk assessment in milk, yogurt, and cheese in Tabriz, Iran

Aim and BackgroundThe objective of this study was to investigate the presence of aflatoxin M1(AFM1) in milk, yogurt, and cheese samples collected from Tabriz, Iran. Additionally, the study conducted a risk assessment related to the consumption of milk and dairy products within Tabriz city. Study MethodFor this study, 56 samples (raw milk, pasteurized milk, ultra-high temperature milk (UHT), traditional yogurt, pasteurized yogurt, traditional cheese, and pasteurized cheese) were collected randomly in Tabriz from December 2021 to March 2022. The analysis was carried out using liquid chromatography, which was equipped with a fluorescence detector. The estimated dietary intake (EDI) and the hazard index (HI) were calculated for the risk assessment. Results and DiscussionAFM1 was detected in all samples. The highest concentration of AFM1 was observed in traditional cheese (P<0.05). The lowest concentration was observed in UHT milk and there were no significant differences between raw milk and pasteurized yogurt(P<0.05). Moreover, in all samples, the levels of AFM1 were below the maximum limit permitted by Iranian national standards. AFM1 levels in traditional yogurt exceeded the European Union's permissible limit in 25% of the samples. The HI in all samples was less than one for both adult and child consumers, except for milk samples for children, which were more than one and indicated a medium risk. In conclusion, the levels of contamination in milk and dairy products and risk assessment appear not to pose a public health risk to Tabriz consumers.

Development of plant-based yogurt from munguba (Pachira aquatica) seeds: Stability and predictive growth of lactic acid cultures

Lactic fermentation is employed to enhance the nutritional quality of plant-based milks, and exploring underutilized plant matrices like munguba (Pachira aquatica) can bring innovation to the plant-based beverage market. This study aimed to develop a yogurt from munguba seeds and investigate the fermentation kinetics of lactic acid bacteria (LAB), as well as the product's stability during storage. Munguba seed milk was prepared through cleaning, peeling, blanching, blending, filtering, and storing at 5 °C. Fermentation was conducted with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus fermentum at 36 °C, and microbial growth was monitored to construct a LAB growth curve. Ultra High Temperature (UHT) whole cow's milk was used for comparison. Munguba seed milk fermented for 9 h showed LAB growth from 3.89 to 8.22 log CFU/mL, while UHT cow's milk fermented for 6 h showed LAB growth from 4.55 to 6.33 log CFU/mL. The Baranyi model showed good fits for both data sets (R2 of 0.9528 for munguba milk and 0.9340 for UHT milk). Specific growth rates, doubling times, and multiplication rates were higher for munguba milk (μ of 1.10 h^-1, td of 0.66 h, MR of 1.59 h^-1) compared to UHT milk (μ of 0.85 h^-1, td of 0.84 h, MR of 1.22 h^-1). LAB, mold, and yeast counts, pH, and lactic acid content remained stable over 31 days of refrigerated storage of munguba seed yogurt. These results indicate that munguba seed milk is a promising substrate for fermented beverages and beneficial microorganisms.

Enhancing Ultra-High Temperature Milk Quality: A Novel Approach to Microbial Contamination Detection Using the BD BACTEC™ FX System

The demand for effective detection methods to ensure the safety and quality of Ultra-High Temperature (UHT) milk remains crucial in the food industry. Traditional techniques for detecting microorganisms are time-consuming and labor-intensive, leading to a need for a rapid and sensitive method for detecting microbial growth in UHT milk. This study evaluates the efficacy of the BD BACTEC™ FX system for microbial detection in UHT milk samples. The system utilizes internal fluorescent CO2 sensors to detect the metabolic activity of bacteria growing in the culture broth. The investigation comprises two stages: a controlled laboratory experiment with UHT milk samples spiked with Bacillus spizizenii inoculated at different population levels (from 0 to 4.0 log10 CFU/mL), and an industrial-scale assessment of commercial UHT milk. The microbial detection system detected the lowest B. spizizenii count (0 log CFU/mL) inoculated into UHT milk after 13 hours of incubation. The 13-hour incubation period was also sufficient to detect microbial contamination in commercial UHT milk samples. Results indicate that this system offers heightened sensitivity compared to conventional methods, detecting microbial contamination in a significantly shorter time frame (6-13 h). Taxonomic identification of contaminants revealed the presence of Cellulomonas spp. and Enterococcus spp. in UHT commercial samples. The findings emphasize the critical importance of robust detection techniques in ensuring the safety and quality of UHT milk products.

Research on the quality deterioration of ultrahigh temperature milk products during shelf life: core microorganisms and related characteristics

Commercial sterility does not guarantee the sustained stability of ultrahigh temperature (UHT) milk over 6 months shelf life. We explore the microbiota presented in normal (SZ) and quality deteriorated UHT milk (QY and WY) products from the same brand. Based on high-throughput sequencing research results, 11 phyla and 54 genera were identified as dominant microbiota. Pseudomonas, Streptococcus, and Acinetobacter as core functional microbiota significantly influenced the UHT milk quality properties. Moreover, principal component analysis (PCA) and multivariate analyses were used to examine the quality characteristics, including 11 physicochemical parameters, 10 fatty acids, and 2 enzyme activities, in normal and quality deteriorated UHT milk. We found that the abundance of Pseudomonas increased in quality deteriorated milk (WY) and showed a significant positive correlation with heat-resistant protease content. Acinetobacter in quality deteriorated milk (QY) also considerably contributed to the content of heat-resistant lipase, which resulted in spoilage deterioration of UHT milk.

Reproducing high mechanical load during industrial processing of UHT milk: Effect on frothing capacity

In this study, possible reasons for an increased level of free fatty acids (FFAs) in Ultra-High Temperature (UHT) treated full fat (3.5% wt/wt) milk and its effect on the frothing properties of milk were investigated. Lipolysis of raw milk from 2 different breeds of cattle (Holstein and Jersey) was induced by mechanical stress and kinetics of lipolysis were compared. Frothing capacity and foam stability of shelf stable milk with different concentrations of FFAs were determined, with a good to medium initial foam volume for up to 4 mEquiv FFA · (100 g fat)-1 fat and poor foam stability with >2 mEquiv FFA · (100 g fat)-1. A combination of mechanical stress and initial condition of fresh raw milk was found to trigger lipolysis and potential sources of mechanical stress during milk processing were identified.

Determination of in-vitro bioaccessibility of vitamin B1 in baby biscuits prepared with or without UHT cow's milk

Since thiamine is a vitamin that is not stored in the body, it must be taken daily. Especially in infants, its intake is essential for infant development, and it is a crucial factor in ensuring infants receive adequate nutrition to calculate the bioavailability of thiamine, especially when switching to follow-up milk. For this purpose, this study investigates the bioaccessibility of thiamine in baby biscuits and follow-on milk. Thiamine levels were analyzed using High-Pressure Liquid Chromatography. At gastric pH 1.5, baby biscuits exhibited an average thiamine bioaccessibility of 43 % without Ultra-high temperature (UHT) milk and 107 % with added UHT milk. At pH 4, thiamine bioaccessibility for biscuits was 96 % without UHT milk and 104 % with UHT milk. Follow-on milk bioaccessibility was 47 % at pH 1.5 and increased to 80 % at pH 4. The study results that bioaccessibility can vary due to factors like dietary fiber content, manufacturing temperature, polysaccharides, peptides, and gastric pH. Notably, the addition of UHT milk to baby biscuits enhanced thiamin bioaccessibility. Understanding these nuances is crucial for formulating infant nutrition that meets thiamine requirements. The findings emphasize the need for tailored nutritional strategies, considering diverse factors influencing thiamine bioavailability in infant products.

Characterization of emetic Bacillus cereus biofilm formation and cereulide production in biofilm

Bacillus cereus is a well-known foodborne pathogen that can cause human diseases, including vomiting caused by emetic toxin, cereulide, requiring 105-108 cells per gram to cause the disease. The bacterial cells may be eliminated during processing, but cereulide can survive in most processing techniques due to its resistance to high temperatures, extreme pH and proteolytic enzymes. Herein, we reported dynamic processes of biofilm formation of four different types and cereulide production within the biofilm. Confocal laser scanning microscopy (CLSM) images revealed that biofilms of the four different types reach each stage at different time points. Among the extracellular polymeric substances (EPS) components of the four biofilms formed by the emetic B. cereus F4810/72 strain, proteins account for the majority. In addition, there are significant differences (p < 0.05) in the EPS components at the same stage among biofilms of different types. The time point at which cereulide was first detected in the four types of biofilms was 24 h. In the biofilm of B. cereus formed in ultra-high-temperature (UHT) milk, the first peak of cereulide appeared at 72 h. The cereulide content of the biofilms formed in BHI was mostly higher than that of the biofilms formed in UHT milk. This study contributes to a better understanding of food safety issues in the industry caused by biofilm and cereulide toxin produced by B. cereus.

Use of distinct projective techniques in investigating participants' perception of a clean label dairy product: A study on the presence of additives/stabilizers in Ultra high temperature processing milk's label in Brazil

AbstractUsing an online questionnaire, the perception of additives/stabilizers in ultra‐high temperature (UHT) milk was investigated using different projective techniques. Clustering data on the Food Choice Questionnaire (FCQ) identified two groups of participants, Moderates and Judicious, with the latter assigning significantly higher agreement scores for all FCQ items. In the Word Association task, clean label UHT milk was more associated with “Nutrients and Constituents” by the Moderates and less by the Judicious, suggesting that for part of the interviewed participants, the absence of stabilizers increases the general quality of the product. In the Product Personality Profiling task, the same product was related to “young people” and a “balanced diet” by the Moderates. At the same time, the Judicious was designed for a stereotype of healthy living. Finally, the methodologies used provide valuable insights into the dairy sector, holistically highlighting the nuances in consumer preferences and expectations, offering a significant strategic opportunity for developing and promoting new clean‐label products in the segment.Practical ApplicationInvestigating consumer perceptions regarding the absence of additives offers valuable insights for marketing strategies and product development aimed at different consumer market segments, especially the dairy sector, and contributes to consumer psychology and behavioral research. At the same time, the food industry can use these findings to improve attribute communication, build consumer confidence, and adapt products to identified preferences, reflecting a practical intersection between academia and the industry.

Exploration of Novel Plasmin Inhibitor from β-Lactoglobulin for Enhancing the Storage Stability of UHT Milk.

Plasmin-induced protein hydrolysis significantly compromises the stability of ultrahigh-temperature (UHT) milk. β-Lactoglobulin (β-Lg) was observed to inhibit plasmin activity, suggesting that there were active sites as plasmin inhibitors in β-Lg. Herein, plasmin inhibitory peptides were explored from β-Lg using experimental and computational techniques. The results revealed that increased denaturation of β-Lg enhanced its affinity for plasmin, leading to a stronger inhibition of plasmin activity. Molecular dynamics simulations indicated that electrostatic and van der Waals forces were the primary binding forces in the β-Lg/plasmin complex. Denatured β-Lg increased hydrogen bonding and reduced the binding energy with plasmin. The sites of plasmin bound to β-Lg were His624, Asp667, and Ser762. Four plasmin inhibitory peptides, QTMKGLDI, EKTKIPAV, TDYKKYLL, and CLVRTPEV, were identified from β-Lg based on binding sites. These peptides effectively inhibited plasmin activity and enhanced the UHT milk stability. This study provided new insights into the development of novel plasmin inhibitors to improve the stability of UHT milk.

Quantification of pesticide residues in milk by HPLC-UV analysis in Gilan province, Iran

ABSTRACT Eighty milk samples, comprising raw cow’s milk, pasteurised milk, ultra-high temperature milk, and camel milk, were collected randomly from supply centres from December 2022 to March 2023 in Gilan province, Iran. Aldrin, diazinon, and dichlorodiphenyltrichloroethane (DDT) were determined using high-performance liquid chromatography. Aldrin and diazinon were observed in all samples. Furthermore, 87.5% of the milk samples were contaminated with DDT. The raw milk sample showed the greatest concentration of aldrin, measuring 9.31 ± 0.80 µg L−1, and there was no significant difference with the camel milk. The samples of camel milk, raw milk, and ultra-high temperature milk demonstrated the greatest levels of DDT, whereas the lowest concentration was detected in pasteurised milk. In all samples, the maximum residue level (MRL) of Codex Alimentarius and the national Iran standard (20 µg L−1 for DDT) was only exceeded by 25.1% of the milk samples.

Characterization of the flavor profile of UHT milk during shelf-life via volatile metabolomics fingerprinting combined with chemometrics

Ultra-high temperature (UHT) milk is popular among consumers. However, its flavor and texture change in its shelf life. Flavor is highly determinative for the success of dairy products and for consumers’ willingness to buy. It is important to milk producers to ensure the optimal flavor of their products in the shelf life. In order to be able to control and predict the flavor quality of UHT milk during the shelf life, this study compared the variations in sensory quality, volatile aroma release and backbone flavor factors and developed a discriminant model to assess flavor quality based on flavouromics data of five competing milk sample during storage. Using partial least squares discriminant analysis (PLS-DA) with Electronic-nose (E-nose) data excellent classification sensitivity and specificity were achieved compared to models based on gas chromatography-mass spectrometry (GC–MS) data. The PLS-DA model using E-nose data exhibited a 100% correct classification rate for the storage period, and a 92% correct rate based on the eight variable importance in the projection (VIP) elements screened for volatile components from different groups. The discriminative model developed herein based on E-nose combined with chemometrics demonstrated advantages such as speed, efficiency, and environmental friendliness. This method shows promise as a precise tool for analyzing aroma changes in UHT milk during its shelf life, and provide support for controlling the flavor substances and milk product development.

Microbiology Profile of Dairy Product Raw Materials to Prepare Superior Products for Politeknik Negeri Jember

The government continues to make efforts to reduce the incidence of stunting through education on the provision of animal protein food products especially Ultra High Temperature (UHT) milk product. Tefa (Teaching Factory) Polije (Politeknik Negeri Jember) in preparation for UHT Milk production required several product tests, one of them is the Microbiology Profile. This study aimed to determine microbiology profile of Tefa UHT Polije milk products. The method used were descriptive quantitative consisting using fresh milk samples from Tefa Dairy Cows and water quality with 2 replications each used Total Plate Count (TPC) test. The results showed the Total Bacteria content in fresh milk raw materials was normal, namely 1.45 x 104 ml/cfu. The quality of water as a raw material for made superior Tefa UHT milk products is <1 x 101 cfu/ml. The quality of pH value and water were normal (6.8 and 6.9), and the quality of milk density 1.028 and water 1 (normal). The conclusion was the quality of Tefa Polije UHT milk raw materials was of good quality to prepare UHT milk production as Polije’s superior product.

The impact of different temperatures on spore count and browning of UHT milk over a long storage period

One of the major microbiological challenges for the ultra-high temperature (UHT) milk industry is the presence of sporeformers in milk, which can survive pasteurization and the UHT process. The present study has aimed to investigate the spore populations in UHT milk stored at 20 °C and 35 °C for 14 months. Samples of bulk tank milk, pasteurized milk, and UHT milk were randomly assigned to different temperatures and storage times and were analyzed to study the mesophilic populations of aerobic spores and any color changes. The results showed that aerobic sporeformers can survive the UHT process. Bacillus licheniformis group and Bacillus pumilus group were the most isolated aerobic sporeformers. The b∗ value increased significantly in samples stored at 35 °C. These data provide information on the aerobic spore populations of bulk tank milk and UHT milk produced in different seasons and stored at different temperatures for 14 months.

Physiochemical properties, volatile compounds and consumer acceptance of novel ultra-high temperature milk during storage

Ultra-high temperature (UHT) treatment, achieved through direct heating (D-UHT) and indirect heating (ID-UHT), imparts a long shelf-life to milk, allowing for non-refrigerated distribution. This study investigates the impact of a novel D-UHT method (155 °C, 0.5 s) on milk properties, volatile compounds, and consumer acceptance, contrasting it with traditional ID-UHT. Compared to ID-UHT, D-UHT milk showed smaller particle size (0.63–0.65 μm) and reduced whey protein denaturation (43.11–61.54 %). No statistically significant difference in consumer overall liking scores was observed between D-UHT and ID-UHT milk samples (from 5.3 to 5.9; P > 0.05). Emoji-check-all-that-apply analysis revealed a more positive attitude towards D-UHT milk before 1-month storage. Identification of 36 volatile compounds, including 18 aroma-active compounds, in the milk samples facilitated characterization through principal component analysis. The profile of D-UHT milk after a 1-month storage period closely resembled that of raw milk. Our findings suggest that novel D-UHT milk may offer enhanced nutrition and consumer acceptance within the first month, attributed to lower heat exposure and a volatile compound profile resembling raw milk.

The Shelf Life of Milk-A Novel Concept for the Identification of Marker Peptides Using Multivariate Analysis.

The quality of food is influenced by several factors during production and storage. When using marker compounds, different steps in the production chain, as well as during storage, can be monitored. This might enable an optimum prediction of food's shelf life and avoid food waste. Especially, proteoforms and peptides thereof can serve as indicators for exogenous influences. The development of a proteomics-based workflow for detecting and identifying differences in the proteome is complex and time-consuming. The aim of the study was to develop a fast and universal workflow with ultra-high temperature (UHT) milk as a proteinaceous model food with expectable changes in protein/peptide composition. To find an optimum shelf life without sticking to a theoretically fixed best-before date, new evaluation and analytical methods are needed. Consequently, a modeling approach was used to monitor the shelf life of the milk after it was treated thermally and stored. The different peptide profiles determined with high-resolution mass spectrometry (HRMS) showed a significant difference depending on the preparation method of the samples. Potential marker peptides were determined using orthogonal projections to latent structures discriminant analysis (OPLSDA) and principal component analysis (PCA) following a typical proteomics protocol with tryptic hydrolysis. An additional Python-based algorithm enabled the identification of eight potential tryptic marker peptides (with mass spectrometric structural indications m/z 885.4843, m/z 639.3500, m/z 635.8622, m/z 634.3570, m/z 412.7191, m/z 623.2967, m/z 880.4767, and m/z 692.4041), indicating the effect of the heat treatment. The developed workflow is flexible and can be easily adapted to different research questions in the field of peptide analysis. In particular, the process of feature identification can be carried out with significantly less effort than with conventional methods.

The impact of heat treatment of bovine milk on gastric emptying and nutrient appearance in peripheral circulation in healthy females: a randomized controlled trial comparing pasteurized and ultra-high temperature milk

BackgroundHeat treatments of dairy, including pasteurization and ultra-high temperature (UHT) processing, alter milk macromolecular structures, and ultimately affect digestion. In vitro, animal, and human studies show faster nutrient release or circulating appearance after consuming UHT milk (UHT-M) compared with pasteurized milk (PAST-M), with a faster gastric emptying (GE) rate proposed as a possible mechanism. ObjectivesTo investigate the impact of milk heat treatment on GE as a mechanism of faster nutrient appearance in blood. We hypothesized that GE and circulating nutrient delivery following consumption would be faster for UHT-M than PAST-M. MethodsIn this double-blind randomized controlled cross-over trial, healthy female (n = 20; 27.3 ± 1.4 y, mean ± SD) habitual dairy consumers, consumed 500 mL of either homogenized bovine UHT-M or PAST-M (1340 compared with 1320 kJ). Gastric content volume (GCV) emptying half-time (T50) was assessed over 3 h by magnetic resonance imaging subjective digestive symptoms, plasma amino acid, lipid and B vitamin concentrations, and gastric myoelectrical activity were measured over 5 h. ResultsAlthough GCV T50 did not differ (102 ± 7 min compared with 89 ± 8 min, mean ± SEM, UHT-M and PAST-M, respectively; P = 0.051), GCV time to emptying 25% of the volume was 31% longer following UHT-M compared with PAST-M (42 ± 2 compared with 32 ± 4 min, P = 0.004). Although GCV remained larger for a longer duration following UHT-M (treatment × time interaction, P = 0.002), plasma essential amino acid AUC was greater following UHT-M than PAST-M (55,324 ± 3809 compared with 36,598 ± 5673 μmol·min·L-1, P = 0.006). Heat treatment did not impact gastric myoelectrical activity, plasma appetite hormone markers or subjective appetite scores. ConclusionsContrary to expectations, GE was slower with UHT-M, yet, as anticipated, aminoacidemia was greater. The larger GCV following UHT-M suggests that gastric volume may poorly predict circulating nutrient appearance from complex food matrices. Dairy heat treatment may be an effective tool to modify nutrient release by impacting digestion kinetics. Clinical Trial Registrywww.anzctr.org.au (ACTRN12620000172909).

Kinetic and proteomic studies in milk show distinct patterns among major Listeria monocytogenes clones

Listeria monocytogenes, a contaminant of raw milk, includes hypervirulent clonal complexes (CC) like CC1, CC4, and CC6, highly overrepresented in dairy products when compared to other food types. Whether their higher prevalence in dairy products is the consequence of a growth advantage in this food remains unknown. We examined growth kinetics of five L. monocytogenes isolates (CC1, CC4, CC6, CC9, and CC121) at 37 and 4 °C in ultra-high temperature (UHT) milk and raw milk. At 4 °C, hypovirulent CC9 and CC121 isolates exhibit better growth parameters in UHT milk compared to the hypervirulent CC1, CC4, and CC6 isolates. CC9 isolate in raw milk at 4 °C exhibited the fastest growth and the highest final concentrations. In contrast, hypervirulent isolates (CC1, CC4, and CC6) displayed better growth rates in UHT milk at 37 °C, the mammalian host temperature. Proteomic analysis of representative hyper- (CC1) and hypovirulent (CC9) isolates showed that they respond to milk cues differently with CC-specific traits. Proteins related to metabolism (such as LysA or different phosphotransferase systems), and stress response were upregulated in both isolates during growth in UHT milk. Our results show that there is a Listeria CC-specific and a Listeria CC-common response to the milk environment. These findings shed light on the overrepresentation of hypervirulent L. monocytogenes isolates in dairy products, suggesting that CC1 and CC4 overrepresentation in dairy products made of raw milk may arise from contamination during or after milking at the farm and discard an advantage of hypervirulent isolates in milk products when stored at refrigeration temperatures.

Determination of cypermethrin and hexachlorobenzene levels in milk and dairy products using high-performance liquid chromatography in Isfahan, Iran

ABSTRACT This study aimed to determine the levels of cypermethrin and hexachlorobenzene in milk and dairy products in Isfahan, Iran. In this study, 50 samples including raw milk, pasteurised milk, ultra-high temperature milk, traditional butter, pasteurised butter, traditional cheese, and pasteurised cheese were randomly collected from distribution centres in Isfahan city from June to September 2022. The pesticide levels in the samples were determined using high-performance liquid chromatography. The results indicated that the highest levels of cypermethrin, with 81.02 ± 23.77 µg/kg, were found in traditional butter, pasteurised butter, pasteurised cheese, and traditional cheese, which did not significantly differ. Regarding hexachlorobenzene, traditional butter with 66.68 ± 19.87 µg/kg and pasteurised butter with 47.16 ± 14.45 µg/kg had the highest contamination levels, which were not significantly different. The results indicated contamination of milk and dairy products supplied in Isfahan with pesticide residues.

Quality of yogurt produced from various types of milk as raw materials

Different types of milk are used to make yogurt, which gives it different qualities. Fresh milk, powdered milk, low-fat milk, non-fat milk, and Ultra High Temperature (UHT) milk all have different qualities. The goal of the study was to look at the chemical, physical, and sensory properties of yogurt made from different ingredients. The treatment’s base materials were P1: yogurt made with fresh milk, P2: yogurt made with milk powder, P3: yogurt made with ultra-high-temperature milk, P4: yogurt made with low-fat milk, and P5: yogurt made with non-fat milk. Commercial yogurt starters were used to make yogurt, and each treatment was done four times. Other tests were done with Duncan. The factors for the study are the amount of moisture, total solids, pH, total titratable acidity, and how it tastes. The results showed that the moisture content, total solids, pH, and total titratable acidity were all significantly different (P<0.05), as were the taste and preferences. The results of the study show that yogurt with different ingredients has different qualities.