UHT Milk Research Articles

Bisphenol determination in UHT milk and packaging by paper spray ionization mass spectrometry

This study evaluates the use of paper spray ionization mass spectrometry (PSI-MS) for rapid determination of bisphenol A (BPA) and bisphenol S (BPS) in UHT milk and milk packaging. The packages were analyzed by cutting the cartons into triangular shapes and submitting them to PSI-MS analysis. The milk samples were subjected to a simple liquid–liquid extraction and the supernatant was deposited onto a triangular paper that was subsequently used for PSI-MS analysis. In milk, BPS and BPA levels ranged from 60.0 to 150.8 ng mL−1. The LOD and LOQ values were 1.5 and 4.8 ng mL−1 for BPA, and 4.8 and 16.0 ng mL−1 for BPS, respectively. Linearity was R2 > 0.98 for both compounds. Precision values were below 20%, and recoveries close to 100%. The PSI-MS can be used as a simple, rapid, and accurate methodology to determine bisphenols in milk and milk packaging.

Anchoring lactase in pectin-based hydrogels for lactose hydrolysis reactions

Several enzymes are anchored to solid supports for applications in the food industry as this process helps to increase the enzymatic stabilities, enabling their reuse in dairy food production. In this sense, lactase was anchored in a pectin-based hydrogel and composite hydrogel containing 5 and 10 wt% of eucalyptus residue for the hydrolysis of lactose in aqueous solutions and UHT milk. The anchorage capacity of lactase was greater at pH closer to neutrality, and enzymatic activity of anchored lactase was 86% greater than that determined for the free enzyme. The initial activity of lactase in UHT milk was impaired due to interactions with enzymatic cofactors. However, the anchored enzyme had greater activity in slower lactose hydrolysis reaction, and higher thermal stability. The presence of eucalyptus residue did not significantly affect the lactase anchorage capacity or enzymatic activity under the study experimental conditions. However, eucalyptus residue was important to improving the thermal and mechanical resistance of the solid support. Hydrogels containing anchored lactase were used for six successive lactose hydrolysis cycles without completely losing their enzymatic activity. Thus, pectin-based hydrogels containing eucalyptus residue are potential solid supports for lactase anchorage and lactose hydrolysis in food industries.

BRAND EQUITY ANALYSIS OF UHT MILK PRODUCT TETRA PACK 200 ML IN YOGYA DEPARTEMENT STORE CIMANGGU BOGOR CITY

Cimanggu Bogor City ” was carried out in August 2021, in Convenience Yogya Cimanggu, Kedung Badak Village, Tanah Sareal District, Bogor City, West Java. Purpose of the research was to know the consumer characteristics of the purchase UHT milk tetra pack 200 ml products and analyzing elements of brand equity of the purchase UHT milk tetra pack 200 ml products. The research method was a survey of 91 respondents using a questionnaire as a tool. The data obtained were analyzed using desciptive statistics analysis, Cochran test, brand switching pattern matrix, and estimated market share. According to this study, characteristic of the consumers are housewives, aged between 19- 6 5 years old, with a monthly income of Rp. 1.000.000 - > Rp.5.000.000, a monthly expenditure of Rp. 100.000 - > Rp.3.000.000, a consumption frequency of UHT milk products per month was 1-15 times and based on calculated brand equity parameters, the results has shown that Ultramilk brand was the strongest brand equity value than competitor brand because it has superior value in dimension brand awareness, brand association, perceived quality, brand loyalty, estimated market share and more users.

Effects of Flash Evaporation Conditions on the Quality of UHT Milk by Changing the Dissolved Oxygen Content in Milk.

This study assessed the impact of reducing dissolved oxygen (DO) content on the quality of UHT milk using a flash deoxygenation treatment. Flash deoxygenation was designed based on preheated milk reaching boiling early under low-pressure conditions to remove DO from the milk. Two parameters were designed for flash deoxygenation: preheating temperature 65 °C, −0.08 Mpa, and 70 °C, −0.06 Mpa. The flash conditions were applied to two UHT sterilization conditions (135 °C for 10 s and 145 °C for 5 s). After deoxygenation, the total oxidation (TOTOX) value of UHT milk was reduced by 1.4~1.71, and the protein carbonyl (PC) value was reduced by 1.15~1.52 nmol/mg of protein. The maximum inhibition rates of furusine and 5-HMF were 33.23 ± 1.72% and 25.43 ± 3.14%, respectively. The particle size was reduced by 0.141~0.178 μm. The ketones and stale aldehydes causing oxidized taste in the UHT milk were significantly reduced. This study showed that the oxidation and Maillard reactions of UHT milk were significantly inhibited, stability was improved, and the content of undesirable volatile flavor substances was reduced after flash deoxygenation. Therefore, reducing DO content was beneficial to improving the quality of UHT milk.

A dual-lactate sensor for milk spoilage based on modified recycled UHT milk carton cellulose surface

Cellulose waste from UHT milk carton is readily transformed into a novel substrate for colorimetric and electrochemical lactate sensor as milk spoilage indication for the first time. For colorimetric sensor, the cellulose is prepared by using alkali and bleach treatment, followed by enzymatic immobilization on its surface. For electrochemical sensor, the cellulose is immersed into extracted aluminum solution to create conductive working electrode with increased surface roughness compared with recycle cellulose verified by atomic force microscopy. Scanning electron micrographs illustrate 3D fibrous network of cellulose with air interstices in between and X-ray photoelectron spectroscopy shows a binding energy of 73.456 eV confirming the presence of Al–O bond after immersing cellulose into aluminum solution. The colorimetric sensor shows the intense purpleness upon the increase of lactate concentration, while the aluminum coated cellulose electrode exhibits the enhanced current response towards the increased lactate concentration. This dual-lactate sensor offers a linearity of 0.125–2 M, covering a cut-off lactate level (1.0 M) for milk spoilage. Ultimately, this sensor is successfully applied for lactate determination in real milk samples, validated by a standard HPLC.

Growth and survival of Listeria monocytogenes during the manufacture and storage of artisanal kefir.

This study aimed to evaluate the behavior of Listeria monocytogenes during the manufacture and storage of artisanal kefir. A five-strain cocktail of L. monocytogenes was introduced (at ca. 3.0 log10 CFU/mL) into UHT milk as a pre-fermentation contaminant. The growth of L. monocytogenes, lactic acid bacteria and yeasts was monitored during the 24-h fermentation period of milk with two types of kefir grains at 20 °C and the subsequent storage of kefir under adequate (4 °C) and inadequate (10 °C) refrigerated-storage conditions. L. monocytogenes grew into much higher cell densities (5.3-5.8 log10 CFU/mL) by the end of the fermentation period, but the final (24-h) counts were substantially lower than those obtained in the corresponding control trials with unfermented milk (7.2 log10 CFU/mL). The growth rate of L. monocytogenes during fermentation differed depending on the type of kefir grain used. During the subsequent 11-day storage of the kefir filtrates at 4 °C or 10 °C, the behavior of L. monocytogenes varied from no growth to further population increases (of up to 1.1 log10 CFU/mL), depending on the storage temperature, but also depending on the type of kefir grain and the grain surface-to-weight ratio that had been used to ferment the milk. This study highlights the need for strict adherence to good hygiene practices during artisanal kefir making and shows that L. monocytogenes can sustain considerable growth during milk fermentation and further grow during the subsequent cold storage of kefir, particularly under inadequate refrigerated storage conditions.

Novel rapid cooling system design and modeling for continuous flow food processing systems

The commercial sterility in thermal processing is achieved by implementation of high temperatures that often has a negative impact on the heat sensitive health promoting nutrients like vitamins, antioxidants, flavors, and phytochemicals. Although tremendous progress has been made in rapid heating with the advancements in volumetric heating technologies like ohmic and microwave heating, the advancement in rapid cooling remains unexplored to further minimize the product quality degradation. A novel rapid cooling heat exchanger design modification was made to the traditional cooling system to improve the rate of cooling by direct injection of cooling gas media. Pilot-scale tests were conducted on a model food with an Ultra High Temperature (UHT) processing unit and an add-on novel cooling design. The cooling rate achieved by the rapid cooling design was found to be 7.5 ± 0.01 °C/s, which was 15 times the cooling rate provided by the traditional UHT cooling system. Mathematical models were developed to predict the time-temperature profile and the nutrient retention based on the new design. The model simulations for the new cooling design showed additional retention of 14.81% antioxidant content, 4.13% anthocyanins, 14.43% total flavonoid content as compared to the traditional cooling system.

Secondary shelf life assessment of UHT milk and its potential for food waste reduction

A scientifically based assessment of the secondary shelf life (SSL) might help reducing food waste generation at the household level. The present study addressed the SSL of two UHT milk brands upon simulated domestic use and storage after the first opening. Microbiological, sensory and physico-chemical parameters were monitored during 16 days of domestic storage to determine the period after opening during which UHT milk is still suitable for consumption. According to specific microbial and sensory acceptability limits, results showed that UHT milk is suitable for consumption until 6–7 days after first opening, even when managed in the worst conditions. The SSL of UHT milk may be extended from the current 3–4 days to 6–7 days, according to a precautionary approach. The reassessment of the labeled SSL of staple foods, such as milk, will contribute to reduce domestic food wastes, to increase sustainability of the food industry and competitiveness of food companies.

Olfactory discrimination of fat content in milks is facilitated by differences in volatile compound composition rather than odor intensity

The mechanisms underlying the ability of humans to olfactorily discriminate fat content in milks remain unknown. In this study, we found that fat contents (0.5, 1.5 and 3.5% fat) can be discriminated by olfaction in commercially available pasteurized milks (p < 0.05) but not in ultra-high temperature processed (UHT) milks. The composition of volatile compounds of pasteurized milks differed with fat content, whereas that of UHT milks differing in fat content was similar. Principal component analysis revealed that differences in volatile compound composition of pasteurized milks differing in fat content contribute to olfactory discrimination. In UHT milks, acetoin and 2-heptanone may mask odor differences leading to indistinguishable odors. No differences were observed regarding perceived odor intensity of pasteurized milks or UHT milks differing in fat content. We conclude that the olfactory discrimination of fat content in pasteurized milks is facilitated by differences in volatile compound composition rather than odor intensity.

Biochemical, microbiological, and structural evaluations to early detect age gelation of milk caused by proteolytic activity of Pseudomonas fluorescens

Heat–stable peptidase AprX, released by Pseudomonas species in raw milk during cold storage, can cause gelation of UHT milk since it is able to split caseinomacropeptides (CMPtot) from κ-casein, so inducing aggregation of casein micelles. Identifying raw milk susceptibility to gelation would allow UHT milk manufacturers to select appropriate processing conditions or give the milk a different destination. Two approaches, i.e., detection of free CMPtot and evidence of casein aggregates, were evaluated as possible indicators for early detecting milk destabilization. With this aim, microfiltered milk was inoculated with a P. fluorescence strain and incubated at either 4 or 25 °C. The presence of CMPtot was detected using capillary electrophoresis after 96 and 24 h at the two temperatures, respectively, when milk also became heat unstable and small flocks of protein appeared. Confocal laser scanning microscopy evidenced initial aggregates of casein micelles after 48 and 24 h at 4 and 25 °C, respectively. Keeping the milk at 25 °C/24 h could be a useful condition to accelerate milk destabilization. Despite the similar timing of instability detection, presence of CMPtot was the only trait specific for AprX activity.

Development in Maillard Reaction and Dehydroalanine Pathway Markers during Storage of UHT Milk Representing Differences in Casein Micelle Size and Sedimentation.

Ultra-high temperature (UHT) processing of milk can result in protein changes during storage; however, the progress of dehydroalanine (DHA) mediated protein cross-linking and Maillard reactions in relation to the sediment formation have not been investigated previously. Liquid chromatography–mass spectrometry, based on multiple reaction monitoring (MRM), was used to absolutely quantify concentrations of furosine, N-ε-(carboxyethyl)lysine (CEL), N-ε-(carboxymethyl)lysine (CML), lanthionine (LAN) and lysinoalanine (LAL) in skim milk and sediment of UHT milk produced from raw milk with either small or large casein micelles. The results showed a higher molar proportion of the advanced stage Maillard reaction products CEL and CML in the sediment, compared to early stage Maillard reaction product furosine, whereas furosine was predominant in the skim milk. Both LAL and LAN increased during storage in the skim milk phase, however only LAL was identified in the sediment. The milk pool with large native casein micelles, known to have a higher percentage of sedimentation, contained higher proportions of furosine, CEL, CML and LAL in the sediment compared to milk with smaller native casein micelles. The study demonstrates the potential contribution of processing-induced protein-protein interactions to sedimentation in UHT milk during storage.

Implementation of Work from Home Policy at PT. Masaji Tatanan Kontainer Indonesia

Policy implementation is the process of putting government regulations into effect. The Government issued a policy regarding working from home (WFH) in response to the Covid-19 pandemic. The goal of this study was to describe how the Surabaya Mayor’s Regulation Number 16 of 2020 Regarding Guidelines for Large-Scale Social Restrictions in Handling Corona Virus Disease 2019 were implemented in the city of Surabaya. This article used a qualitative approach and descriptive research methods. George Edward III’s theory, which includes indicators such as communication, resources, disposition, and bureaucratic structure, was the focus of this investigation. Primary and secondary data sources were used to inform the analysis of the WFH policies. The findings of this study revealed that policy communication had dimensions of uneven transmissions due to the division head’s inability to provide details related to the WFH schedule. Also, policy implementers had a lack of understanding of the unclear information. Other challenges included appropriate resources for providing facilities and infrastructure; implementing dispositions in the appointment of a Covid-19 Task Force; providing incentives in the form of subsidies for credit, UHT milk and vitamins for all employees; and changes in bureaucratic structure following WFH policy procedures such as standby on-call and filling in attendance through spreadsheets. We therefore conclude that PT. Masaji Tatanan Container Indonesia, in Greges Jaya, Surabaya needs to evaluate its communications and ensure policy implementers develop their understanding to reduce unclear information in each division of the company.&#x0D; Keywords: policy implementation, work from home, Covid-19

Milk lipids characterization in relation to different heat treatments using lipidomics

Heat treatment is an important processing technique related to milk quality and nutritional value in the dairy industry. In this study, changes in milk lipids in response to different heat treatments were comprehensively characterized using a lipidomic approach. Ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) were used to identify and quantify 29 classes and 788 different lipids. In general, heat treatment promoted milk lipid hydrolysis and oxidation; in particular, ultra-high temperature (UHT) treatment resulted in more phospholipid hydrolysis than did pasteurization and extended shelf-life (ESL) treatment. Heat treatment resulted in further lipid oxidation reactions and a reduction in the amount of mild oxidation products. Moreover, the levels of lysophospholipids and free fatty acids (including oxidized free fatty acids) can be used to distinguish UHT-treated milk. In turn, oxidized phosphatidylcholine, oxidized phosphatidylethanolamine, ether-linked phosphatidylethanolamine, diacylglycerol, triacylglycerol, and oxidized triacylglycerol can be used to differentiate raw, pasteurized, and ESL milk. These biomarkers can potentially be used in the dairy industry to monitor the degree and method of heat treatment of milk.

Spectroscopic-Based Prediction of Milk Foam Properties for Barista Applications

The important quality parameters of cow’s milk for barista applications are frothability and foam stability. In the past, quality assessment was very time-consuming and could only be carried out after milk treatment had been completed. Since spectroscopy is already established in dairies, it could be advantageous to develop a spectrometer-based measurement method for quality control for barista applications. By integrating online spectroscopy to the processing of UHT (ultra-high temperature processing) milk before filling, it can be checked whether the currently processed product is suitable for barista applications. To test this hypothesis, a feasibility study was conducted. For this purpose, seasonal UHT whole milk samples were measured every 2 months over a period of more than 1 year, resulting in a total of 269 milk samples that were foamed. Samples were frothed using a self-designed laboratory frother. Frothability at the beginning and foam loss after 15 min describe the frothing characteristics of the milk and are predicted from the spectra. Near-infrared, Raman, and fluorescence spectra were recorded from each milk sample. These spectra were preprocessed using 15 different mathematical methods. For each spectrometer, 85% of the resulting spectral dataset was analyzed using partial least squares (PLS) regression and nine different variable selection (VS) algorithms. Using the remaining 15% of the spectral dataset, a prediction error was determined for each model and used to compare the models. Using spectroscopy and PLS modeling, the best results show a prediction error for milk frothability of 3% and foam stability of 2%.

The impacts of bovine milk, soy beverage, or almond beverage on the growing rat microbiome.

BackgroundMilk, the first food of mammals, helps to establish a baseline gut microbiota. In humans, milk and milk products are consumed beyond infancy, providing comprehensive nutritional value. Non-dairy beverages, produced from plant, are increasingly popular as alternatives to dairy milk. The nutritive value of some plant-based products continues to be debated, whilst investigations into impacts on the microbiome are rare. The aim of this study was to compare the impact of bovine milk, soy and almond beverages on the rat gut microbiome. We previously showed soy and milk supplemented rats had similar bone density whereas the almond supplemented group had compromised bone health. There is an established link between bone health and the microbiota, leading us to hypothesise that the microbiota of groups supplemented with soy and milk would be somewhat similar, whilst almond supplementation would be different.MethodsThree-week-old male Sprague Dawley rats were randomly assigned to five groups (n = 10/group) and fed ad libitum for four weeks. Two control groups were fed either standard diet (AIN-93G food) or AIN-93G amino acids (AA, containing amino acids equivalent to casein but with no intact protein) and with water provided ad libitum. Three treatment groups were fed AIN-93G AA and supplemented with either bovine ultra-heat treatment (UHT) milk or soy or almond UHT beverages as their sole liquid source. At trial end, DNA was extracted from caecum contents, and microbial abundance and diversity assessed using high throughput sequencing of the V3 to V4 variable regions of the 16S ribosomal RNA gene.ResultsAlmost all phyla (91%) differed significantly (FDR < 0.05) in relative abundance according to treatment and there were distinct differences seen in community structure between treatment groups at this level. At family level, forty taxa showed significantly different relative abundance (FDR < 0.05). Bacteroidetes (Bacteroidaceae) and Firmicutes populations (Lactobacillaceae, Clostridiaceae and Peptostreptococcaceae) increased in relative abundance in the AA almond supplemented group. Supplementation with milk resulted in increased abundance of Actinobacteria (Coriobacteriaceae and Bifidobacteriaceae) compared with other groups. Soy supplementation increased abundance of some Firmicutes (Lactobacilliaceae) but not Actinobacteria, as previously reported by others.ConclusionSupplementation with milk or plant-based drinks has broad impacts on the intestinal microbiome of young rats. Changes induced by cow milk were generally in line with previous reports showing increased relative abundance of Bifidobacteriacea, whilst soy and almond beverage did not. Changes induced by soy and almond drink supplementation were in taxa commonly associated with carbohydrate utilisation. This research provides new insight into effects on the microbiome of three commercially available products marketed for similar uses.

The effect of extracellular protease secreted by Pseudomonas fluorescens W3 on the quality of UHT milk

The heat-resistant protease produced by psychrotrophic bacteria is harmful to the quality of UHT milk, and the complex structure formed by fat and protein also affects the hydrolysis of protein by protease. The protease secreted by Pseudomonas fluorescens W3 was added to whole milk and skimmed milk before UHT treatment to analyze its effect on the quality of two kinds of UHT milk. During the preservation of UHT milk, increases in proteolysis, viscosity, hardness, sediment content, zeta potential, and particle size were observed. Extracellular protease reduced the whiteness, pH, and cohesiveness of UHT milk during the storage. The protease secreted by P. fluorescens W3 was easier to hydrolyze casein than whey protein, and κ-casein of casein was easily hydrolyzed by the protease. Milk fat accelerated the hydrolysis of casein by protease secreted by P. fluorescens W3, which led to a faster decline in the quality of whole UHT milk. Novelty impact statement Pseudomonas fluorescens W3 can secrete a thermostable protease AprX with a molecular weight of about 45 kDa. The protease AprX has stronger hydrolysis ability on κ-casein than other caseins. Fat can promote the activity of protease AprX, so whole milk is more susceptible to the damage of protease AprX.

The Pattern of Microwave Scattering by the Dielectric of Milks

A microwave electric field scattering by a dielectric object had been developed to identify the type of a milk. A simple geometric tomographic system is applied. The milk is placed in a cylindrical tube and emitted with a microwave signal which is described in term of a harmonic function. The scattering field anywhere outside the cylinder is quantifed analitycaly in which the unknown coefecients of the analytic function are determined at the surface of the cylinder. Three different type of milks, whole milk, UHT, and skim milk are studied. The incident fields are scanned from 1 GHz to 20 GHz and the scattering fields due to the illumination are quantified in three different locations around the objects. The study shows that the scattering field pattern depent on the the type of the milk. The whole milk produces the lowes and highest magnitude of the scattering field at 2.4 GHz and 4.5 GHz respectively. These frequency points are higher that that produce by the UHT and skim milk.

The effect of flash vacuum cooling on the flavor of ultrapasteurized milk

Ultrapasteurization (UP) extends the shelf life of milk. Direct steam injection (DSI) is commonly used for UP because milk is quickly heated and cooled. During this process, steam is directly injected into milk and removed by a vacuum cooler. Consumers do not prefer the flavor of DSI-UP milk compared with traditional high temperature short time (HTST) milk due to the higher cooked and eggy flavors of DSI-UP milk. The objective of this research was to characterize the effect of the vacuum cooler on the flavor of DSI-UP milk. Raw skim milk was pasteurized at 140°C for 2.3 s by DSI and homogenized at 20.7 MPa. By using a liquid sample port, steam-infused pasteurized milk was sampled after heating but before reaching the vacuum chamber. A septum was installed in the vacuum chamber to allow sampling of the removed volatiles by solid-phase microextraction (SPME) fiber followed by gas chromatography-triple quadrupole mass spectrometry (GC-MS/MS) combined with a sulfur-selective flame photometric detector. Steam-infused milk and vacuum-cooled milk diluted to the same solids contents were evaluated by descriptive sensory analysis and volatile compound analysis. The entire experiment was replicated 3 times. Milks cooled by the vacuum cooler were lower in sweet aromatic, sulfur/eggy, and cooked flavors than milk sampled before the vacuum cooler. Volatile compounds removed by the vacuum cooler included the sweet aromatic flavor contributors furaneol, maltol, furfural, sotolon, 2-heptanone, γ-dodecalactone, γ-decalactone, and δ-decalactone, as well as the cooked and sulfur/eggy contributors hydrogen sulfide and dimethyl sulfide. The vacuum cooler applied during DSI-UP of milk is effective at removing steam and cooling UP milk, but this process may also remove important flavor compounds from fluid milk.

High resolution raman spectroscopy of raw and UHT bovine and Goat milk

The present paper reports on the use of high resolution Raman spectroscopy to investigate goat and bovine milk. Some unique Raman spectral features of goat milk were clearly evidenced, which allowed to discriminate between goat and cow milk. Based on Partial Least Square method, a linear model was proposed to evaluate the addition of bovine milk in goat milk. Additionaly, the sensitivity of Raman scattering to thermal treatments as UHT was investigated. Raman spectra revealed clear features of raw and UHT milk. Results demonstrate that Raman scattering could be used as a rapid method of analysis and discrimination of goat milk.

Levels Protein and Fat of Yoghurt Made of Different Types and Number of Cultures

This research was carried out in June 2020 at the Chemistry Laboratory of the Faculty of Animal Husbandry, Nusa Cendana University, Kupang for testing protein and fat levels. This study aims are to determine the protein and fat content of yoghurt made from various types of milk, the protein and fat content of yoghurt made from different amount cultures, and to determine the interaction between the type of milk and the number of yoghurt cultures. Research material in the form of fresh milk, UHT milk, yoghurt cultures. The design used in this study was a completely randomized design (CRD) with a factorial pattern using 2 treatment factors, namely factor A in the form of type of milk, which consisted of: A1 = fresh milk, A2 = UHT milk (Ultra High Temperature) and factor B in the form of culture. yoghurt consisting of: B1 = Lactobacillus bulgaricus and Streptococcus thermophilus, B2 = Lactobacillus acidophilus, Lactobacillus bulgaricus, and Streptococcus thermophilus, B3 = Streptococcus thermophilus, Lactobacillus adhophilus, Lactobacillus bulgaricus, and Bifidobacterium animals. From the two factors above, there were 6 treatment combinations consisting of: A1B1, A1B2, A1B3, A2B1, A2B2, A2B3, each combination consisting of 3 replications so that there were 18 experimental sample units. The results showed that the type of milk and the number of bacterial cultures affected the fat content and protein content of yoghurt and there was an interaction between the type of milk and the number of different cultures on the percentage of fat and protein content of yoghurt produced. types of milk with different culture brands had a significant effect (P&lt;0.05) on the percentage of yoghurt fat content. The results of the follow-up test with Duncan's test showed that the combination of treatment between the type of UHT milk and the culture Lactobacillus bulgaricus had a significant effect (P&lt;0.05) on the percentage of yoghurt protein content in all treatments. It can be concluded that fresh milk has higher protein and fat content than UHT milk. The number of cultures 2 (Lactobacillus bulgaricus and Streptococcus thermophilus) produced yoghurt with the highest fat content and protein content.&#x0D;