Yogurt Research Articles

INNOVATIVE SOLUTIONS IN BIOTECHNOLOGIES OF COMBINED YOGURT DRINKS WITH BALANCED CHEMICAL CONTENTS

Expediency of development of recipes and innovative biotechnologies for combined milk-vegetational products with balanced chemical composition, strengthened probiotic properties and extended shelf life was proven in field of establishing proper diet for adult healthy people, both in everyday consumption and during treatment of illnesses and rehabilitation after it. Principles of scientific approach to creation of biotechnologies for fermented combined products with balance of basic food nutrients are described here, as well as innovative biotechnological approaches, which provide the possibility of getting desired products (yoghurt drinks) with high probiotic properties and long shelf life. Main stages of development are described for recipes and biotechnologies of bifido-enabled combined yoghurt drinks with balanced chemical composition, rich on lively bifido- and Lactobacterium cells and long shelf life. A scheme for production of desired products with explanation of technological process parameters is provided, it was tested in industrial conditions at “Gormolzavod №1” Ltd. in Odesa, Ukraine. In samples of milk-rice and milk-spelt yoghurt drinks, which were produced in industrial conditions, we determined chemical composition and primary quality objectives. Desired products have balanced ratio of proteins : fats : carbohydrates (1 : 1 : 4), high sensory qualities, standard quality values during long shelf life (20 days in sealed tare), contain a high concentration of viable cells of probiotic cultures – such as B. animalis Bb-12 (not less than 3.6∙108 CFU / cm3) and mixed cultures of L. bulgaricus + S. thermophilus (not less than 4.0∙108 CFU/cm3), as well as physiologically significant number of prebiotics – lactulose and fiber (30 and 10%, according to the daily consumption norm when consuming 500 cm3 of product).

Yoghurt drink for lactose and galactose intolerant patients.

In this study, yoghurt drink with lactose free and low galactose content for patients with galactose intolerance were produced using a 1:1 mixture of lactose free milk and two different types of infant formula, fortified with strawberry flavor. The results indicated that galactose content of yoghurt drinks produced from lactose free raw materials were declined to a level that is suitable for the diets of patients with galactosemia. Chemical, microbiological and sensory properties of these products were found to match the common quality characteristics of a commercial fermented dairy product. Also, the properties of fermented dairy drinks produced from lactose free milk have the similar quality characteristics of a fermented dairy product.

Characterics of Freeze Dried Jack Bean Yogurt Powder with Maltodextrin as Coating Material

<p>Jack bean has the potential to be developed as food products. One of them is yogurt, but the shelf life of yogurt is short. The attempt to increase the shelflife of yogurt is making yogurt powder using freeze drying by adding maltodextrin as coating material. This study aims to determine the exact concentration of maltodextrin in order to produce jack bean yogurt powder with good characteristics and organoleptic characteristics that prefer by panelists. This study using experimental method with randomized group design consisted six treatments and repeated four times respectively. The treatments were maltodextrin concentration 5, 10, 15, 20, 25 and 30 % (w/v). The results showed that jack bean yogurt powder with maltodextrin concentration 5 % (w/v) has the best characteristics and organoleptic characteristics preferred by panelists based on the analysis of water content 3,47 % wb, soluble time at 31,71 seconds, hygroscopicity 14,82 %, titrable acic 0,69 %, viscocity 277,50 cP, organoleptic characteristic in colour 4,03 (like), aroma 3,15 (slightly like), taste 3,42 (slightly like), viscocity by vision 3,80 (like), viscocity by mouth sense 3,42 (slightly like), overall apperance 3,87 (like), yield 18,33 %, protein content 14,15% wb and total acid bacteria 2,34×10<sup>10</sup> CFU/ml</p><p><strong><br /></strong></p><p><strong>KARAKTERISTIK YOGURT BUBUK KACANG KORO PEDANG DENGAN BAHAN PENYALUT MALTODEKSTRIN</strong></p><p><strong><br /></strong>Kacang koro pedang memiliki potensi untuk dijadikan sebagai produk olahan pangan. Salah satu produk olahan kacang koro pedang adalah yogurt, tetapi yogurt memiliki umur simpan pendek. Salah satu upaya untuk meningkatkan umur simpan yogurt adalah pembuatan yogurt bubuk melalui pengeringan beku dengan penambahan maltodekstrin sebagai bahan penyalut. Penelitian ini bertujuan untuk menentukan konsentrasi maltodekstrin yang tepat agar dihasilkan yogurt bubuk kacang koro pedang hasil pengeringan beku dengan karakteristik yang baik dan sifat organoleptik yang disukai panelis. Penelitian ini dilakukan dengan metode percobaan menggunakan Rancangan Acak Kelompok yang terdiri dari enam perlakuan, yaitu konsentrasi maltodekstrin 5, 10, 15, 20, 25 dan 30 % (b/v) yang diulang sebanyak empat kali. Hasil penelitian menunjukkan bahwa yogurt bubuk kacang koro pedang dengan perlakuan penambahan maltodekstrin 5 % (b/v) menghasilkan karakteristik terbaik dan sifat organoleptik yang disukai panelis dengan nilai kadar air 3,47 % bb, waktu larut 31,71 detik, tingkat higroskopisitas 14,82 %, total asam tertitrasi 0,69 %, viskositas 277,50 cP, kesukaan warna 4,03 (suka), kesukaan aroma 3,15 (agak suka), kesukaan rasa 3,42 (agak suka), kesukaan kekentalan berdasarkan penglihatan 3,80 (suka), kesukaan kekentalan indera mulut 3,42 (agak suka), kesukaan kenampakan keseluruhan 3,87 (suka), rendemen 18,33 %, protein 14,15 % bb, dan total bakteri asam laktat 2,34×10<sup>10</sup> CFU/ml.</p>

Effect of soft foods on primary human gingival epithelial cell growth and the wound healing process

ObjectivesInvestigate the effect of soft diet foods on gingival epithelial cell growth, migration, and mediator secretion. MethodsHuman gingival epithelial cells were stimulated for various time periods with the following soft diet foods: orange juice, drinkable yogurt, and a nutritional drink. Cell growth was determined by an MTT assay and cell migration was investigated by a scratch assay and F-actin filament staining. Keratin production was analyzed by Western blot and wound healing mediators IL-6 and human β-defensin 2 were quantified by ELISA. ResultsWe demonstrate, for the first time, that certain soft diet foods increased the production of keratin 5, 14, and 19 by gingival epithelial cells. These proteins were known to be produced by proliferating cells. The soft foods tested also stimulated gingival epithelial cells to produce IL-6 and human β-defensin 2. Soft foods are capable of promoting gingival epithelial cell migration by increasing F-actin production, which is part of the wound healing process. Results varied depending on the foods tested. ConclusionGingival epithelial cells interacted with the soft diet foods under study. This interaction was shown to upregulate keratin expression, as well as IL-6 and human β-defensin 2 secretions. Furthermore, following cell wound, the soft foods upregulated post-scratch cell migration and F-actin production. Overall data suggest that the choice of foods in soft diets following oral surgery may influence the wound healing process of gingival epithelial cells.

DIVERSIFICATION OF FERMENTED MILK PRODUCT: KEFIR AND YOGHURT

This IbIKK is one of the entrepreneurship activities in the Laboratory of Processing of Animal Product Technology Faculty of Animal Husbandry Brawijaya University. The objective of this activity was to produce fermented milk products, such as yogurt ice candy, yogurt drink, kefir drink, kefir mask and kefir toner that was free of preservatives and has been done research and ready to sell to various consumer: direct consumers, through cooperatives in campus environment and through electronic media. The production of Probiotics was conducted in Processing Technology Laboratory using batch pasteurizer, and incubator to produce quality yoghurt and kefir. The fermented milk products were packed in packs: yogurt ice candy (40 mL) yogurt drink (125 mL), kefir drink (125 mL), kefir mask (100 g) and kefir (100 mL) toner at consumer prices compared to brands other. The marketing method was conducted by direct promotion in Brawijaya University (students, staffs and lecturers), through partnership of Malang university cooperative, through stall around student's residence, canteens in elementary, junior and senior high school in Malang and through the website, www.natural-probiotic.co.id and through social networking.

Production of Functional Drinking Yoghurt Supplemented with Strawberry and Berry Fruits.

Production of Functional Drinking Yoghurt Supplemented with Strawberry and Berry Fruits.

Lactose-free frozen yogurt: production and characteristics [pdf

Lactose-free frozen yogurt: production and characteristics [pdf

Planning of dairy farm and dairy plant based ecotourism

One of a dairy production company producing pasteurized milk and yoghurt drink, whose brand has widely known in East Java, has a factory plant in Batu City, one of tourism destinations in Indonesia. Behind the factory plant, there is a vacant land with an estimated total area of 2.3 ha and a vacant cowshed which had not been used for cattle ranching. Because of that, the company planned to develop the vacant land as a dairy farm and plant based ecotourism. In addition, dairy farm and dairy plant based tourism attractions are still rarely found in Batu. Thus, the first aim of this study was to analyse the potencies of the company that related to future plans of ecotourism built. The second aim was to set up the strategies that can be done in order to actualize the ecotourism project. The next aim was to plan the ecotourism, especially the facilities planning and the facilities arrangement on the vacant land. Strategic management approach was used to analyse the potencies and to determine the strategies. To select the proper facilities, tourists were asked to give appraisal by using questionnaire. Appraisal result was mapped onto four quadrants spatial map to see advantages and shortcomings of each facility along with choosing the right facilities to be built. Those facilities and tourist activities were compared with ecotourism criteria to make sure that the facilities were appropriate to provide not only entertainment but also ecotourism function. To arrange the chosen facilities, the step in Systematic Layout Planning were conducted to generate a propose layout of facilities arrangement. Based on potencies analysis, in Internal-External matrix, the company current position was on quadrant 2 (grow and build), with the most appropriate strategy was intensive or integrative. The proposed strategies were to build the new infrastructure, to renovate cowshed, and to add new tourism facilities on the land. There were 11 selected facilities based on MDS. Moreover, based on SLP, a facility layout had been designed and been proposed to be built on the vacant land behind the factory as the new ecotourism destination.

Health risk assessment of exposure to heavy metals in dairy products collected from Bushehr, Iran

Background: Assessment of dairy products can identify the presence of heavy metals in them that poses a serious threat to human health and is a major concern on a global scale. Objective: The aim of this research was to evaluate the heavy metal concentrations in dairy products and their potential risks in urban areas in Bushehr city, Iran. Materials and Methods: A total of 71 dairy product samples (16 milk, 14 yoghurt, 15 cheeses, 13butter, 11 dough, and 12 creams) were collected randomly from dairy shops in Bushehr city, Iran and analyzed by using a flame atomic absorption spectrophotometer. Results: The results of this research showed that the concentrations of lead in cream and butter were significantly higher than in milk and yoghurt samples (P

The effect of zinc and vitamin B12 together with thyme and Aloe vera extracts on the viability of Lactobacillus acidophilusLA‐5® and physicochemical properties of Iranian yoghurt drink (Doogh)

The possibility of a Bio‐Doogh production with active and live probiotic bacteria was investigated. In this study, the effect of zinc and vitamin B12 as micronutrients together with thyme and Aloe vera extracts at days 1, 11 and 21 of production on the development and viability of Lactobacillus acidophilusLA‐5® at 4 °C was studied. The addition of vitamin B12 (1.9 μg/L) and zinc (17.6 mg/L) increased the bacterial count of the probiotic strain; the effect of zinc was greater than that of vitamin B12. In addition, the data obtained indicated that the logarithmic bacterial count of the probiotic strain increased with addition of the thyme and Aloe vera extracts (10 mg/L). The simultaneous use of zinc and Aloe vera extract resulted in the highest probiotic bacterial count. Statistical analysis indicated that there were significant differences in the acidity and pH between the samples. The syneresis and odour of the test samples were different from the untreated samples.

Yogurt Intake is Associated with Higher Weight Status among Female Adolescents

Dairy intake has been associated with healthier body weight among adults. Obesity during adolescence is a risk factor for chronic diseases in adulthood. Therefore, we examined associations between intake of dairy servings (i.e., milk, yogurt, and cheese; mean intake =1.6 servings/day) assessed by the Fred Hutchinson Food Frequency Questionnaire and measures of body composition (weight, waist circumference (WC), and body mass index (BMI)) among 81 college freshmen (28 men, 53 women), mean age 18.3 years. For women, mean values for body composition measures were weight (60.2 kg), WC (76.6 cm) and BMI (22.6 kg/m2) and for men, weight (75.1 kg), WC (83.0 cm), and BMI (23.9 kg/m2). Linear regression models were used to examine cross‐sectional associations between total dairy, and separately, milk, yogurt, and cheese and individual measures of body composition, adjusted for sex, BMI, total energy, regular soda, and fruit juice intake. We found that for every increased serving (6 ounces) of yogurt intake (mean intake 0.25 servings/day), weight increased by 0.5 kg (P=0.03), after adjustment for confounders. We further stratified our results by sex, as dairy intake and its effect on men and women may differ. Among women, for each unit increase in yogurt intake, weight increased by 0.6 kg (P=0.04), after adjustment. But among men, the association with yogurt intake and increased weight was not significant 0.2 kg (P=0.59), after adjustment. No associations were found between total dairy or milk or cheese intake and any measure of body composition or between yogurt intake and WC or BMI. This study suggests that higher yogurt intake may be associated with higher weight in female adolescents.Support or Funding InformationFunded by the UMass Amherst Auxiliary Enterprises

Physicochemical and Sensory Characteristics of Winter Yoghurt Produced from Mixtures of Cow's and Goat's Milk

Winter yoghurt is one of the most popular dairy products in Van and Hatay region of Turkey. It is made of different kinds of milk, and known as “cooked yoghurt” or “salted yoghurt” due to its high solids content and long shelf life. In this study, two different concentration methods were used to produce traditional winter yoghurt. Some physical (firmness and cohesiveness, L-, a- and b- values), chemical (total solid, fat, protein, pH, lactic acid, salt) and sensory analyses (color, odor, consistent and flavor) were made to determine the effect of production methods and storage on winter yoghurt samples at the 1st, 30th, 60th and 90th days. Significant differences were found between sensory, rheological properties and color values of winter yoghurts however no significant differences were found between physicochemical properties of the samples. Especially, winter yoghurts produced from 100% goat milk were the more appreciated samples.

Identification by using MALDI-TOF mass spectrometry of lactic acid bacteria isolated from non-commercial yogurts in southern Anatolia, Turkey.

Yogurt is a dairy product obtained by bacterial fermentation of milk. Commercial yogurts are produced using standard starters while, in the production of non-commercial yogurt, the microbiota is quite different since yogurts are used as starter for years. To determine the final characteristics of the fermented product it is necessary to know the biochemical properties of the starter cultures, such as acidity, aroma and flavor. This can only be achieved by identifying and characterizing the bacteria in starter cultures. In our study, 208 non-commercial yogurt samples were collected from 9 different locations in Anatolia, southern Turkey. Their pH and lactic acid bacteria profiles were analyzed. Isolated bacteria were identified by MALDI-TOF MS (matrix-assisted laser sesorption-ionization time-of-flight, mass spectrometry), which is a fast and reliable method for identification of bacterial isolates compared to classical laboratory methods. In this study, 41% of the isolates were identified by using this method, which is 99.9% and 34.0% confidence. The isolates contained two genera (Enterococcus and Lactobacillus) and four species. Afterwards, the four lactic acid bacteria were characterized physiologically and biochemically and we found that they differed from lactic acid bacteria used in commercial yogurt production. [Int Microbiol 20(1): 25-30 (2017)].

Effect of long-chain inulin and modified starch on the physicochemical and rheological properties of doogh (Iranian yogurt drink)

In this research, simultaneous contribution of long-chain inulin (0–2.34%) and modified starch (0–0.58%) on the physical stability and rheological properties of doogh within 30 days of production was studied. Increased concentration of both hydrocolloids redounded to improvements in physical stability, apparent viscosity, flow behaviour, and viscoelastic properties compared to the control sample. Fitting the data to Herschel—Bulkley model showed a decrease in flow behaviour index, while consistency coefficient (k) increased. Furthermore, for samples containing inulin and starch, G′ was greater than G″, unlike control sample. Indeed, contribution of long-chain inulin at concentrations above 1.18% and modified starch at above 0.3% promote the formation of gel network structure. The expected viscosity increases in the continuous phase in the presence of starch, and also the interactions established between inulin and yoghurt casein aggregates seem to be responsible in the improvement observed in physical characteristics of the product. Among the concentrations studied here, two samples, containing 2% inulin and 0.5% modified starch and 1.18% inulin and 0.58% modified starch, respectively, were recognized as functional doogh samples presenting premier physicochemical and rheological properties.

Consumption of vitamin D-fortified yogurt drink increased leptin and ghrelin levels but reduced leptin to ghrelin ratio in type 2 diabetes patients: a single blind randomized controlled trial.

This study aimed to evaluate the effect of daily consumption of vitamin D-fortified yogurt drink (doogh) in comparison with plain doogh on appetite-regulating hormones including leptin and ghrelin in type 2 diabetes (T2D) patients. In a single blind randomized clinical trial, subjects with T2D were randomly allocated to one of the two groups and received either vitamin D3-fortified doogh (FD; containing 170mg calcium and 500IU/250 mL, n 2 = 50) or plain doogh (PD; containing 170mg calcium and no vitamin D/250mL, n 1 = 50) twice a day for 12weeks. Leptin and ghrelin were evaluated at the beginning and after 12weeks of intervention. The intervention resulted in a significant improvement of circulating 25(OH)D, fasting glucose, Quantitative Insulin Check Index (QUICKI), hs-CRP, in FD compared with PD group. A significant rise in both serum leptin (+1.3 ± 7.2mg/L; p = 0.013) and ghrelin (10.1 ± 26.1ng/L; p = 0.012) was observed in FD group. A between-group difference for ghrelin changes (p = 0.029) remained significant after adjusting for changes QUICKI (p = 0.039), body mass index (p = 0.034) and hs-CRP (p = 0.022). Despite an increase in both leptin and ghrelin, leptin to ghrelin (L/G) ratio actually decreased in FD. Changes of L/G ratio showed a significant between-group difference (p = 0.036), which remained significant even after adjusting for changes of hs-CRP (p = 0.028) and fat mass (p = 0.047) but disappeared after adjusting for changes of QUICKI (p = 0.42). Daily intake of vitamin D-fortified doogh may increase circulating leptin and ghrelin but L/G ratio may actually decrease. Our results suggest that improving vitamin D may result in an improvement in insulin sensitivity which may finally regulate beneficially appetite hormones. Further studies with adequate power are needed to confirm the results.

Effect of Fruit Lemon Juice Addition to The Content of Protein, Fat, Lactose and Probiotic on Soy Yogurt

This research aimed to determine the effect of lemon juice to the content of protein, fat, lactose and probiotics, in beverages soy yogurt. Soy yogurt which produced was a multifunction yogurt drink high levels of antioxidants, contains probiotics and can be used by people with lactose intolerance. The research method includes the production of fortified soy yogurt with lemon juice, were made with the ratio between the lemon juice and soy yogurt were 0:10 (L0); 1:9 (L1); 2:8 (L2); and 3:7 (L3). Analysis of the results include the content of protein by Kjeldahl method, the content of fat by Soxhletasi method, lactose test by Luff Schoorls method and content of probiotics with total plate count enumeration techniques. The results showed fortified yogurt had a protein content greater than before fortification (L3 > L2 > L1 > L0); The fat content L0 > L1 > L2 > L3. Fortified yogurt lactose content is smaller than before fortification (L0 > L1 > L2 > L3). The content of probiotic yogurt fortified L1 > L3 > L2. From this research can be concluded that the yoghurt fortified (L3) is the best, with the highest protein content, low fat, low lactose than L1 and L2, and had probiotics content. It is advised to conduct further research on the expired time of fortified soy yogurt products

Effect of whey protein concentrate, pH and salt on colloidal stability of acid dairy drink (Doogh)

Serum separation of Doogh, an Iranian yoghurt drink, is a major problem. In this study, the effects of whey protein concentrate (WPC) addition, pH of the product and dissolved salt (sodium chloride) in milk on the colloidal stability of Doogh were investigated. By increasing the amount of WPC (from 0.5 to 3%) and salt in milk (from 0 to 1.6%), the serum separation decreased. Increasing pH values of sample (from 3.5 to 4.5), WPC (from 0.5 to 4%) and salt concentration in milk (from 0 to 2%) also increased the samples’ viscosity. All samples showed Newtonian behaviour except samples at pH 4.5, containing 4% WPC and 2% dissolved salt in milk.

Is it yoghurt or is it a dessert?

Is it yoghurt or is it a dessert?

Model of lactic acid fermentation of bulgarian yogurt

Model of lactic acid fermentation of bulgarian yogurt

Modified Kithul (<i>Caryota urens</i>) Flour as a Plant Origin Stabilizing Agent in Drinking Yoghurt

The objective of this study was to use Kithul (Caryota urens) flour as a plant origin stabilizer for production of drinking yoghurt. The investigation was planned to choose most suitable modified type of Kithul flour (Raw Kithul flour and two types of pre-gelatinized Kithul flour as PGI and PGII), and the best process to make appropriate hydration and suitable flour concentration (0.5% and 1%). Six formulations, which gave the most agreeable condition on textural and sensory characteristics of final drinking yoghurt products were tested. Physicochemical and sensory attributes for different periods of time (0, 2 and 8 days) were also analyzed. The pre-gelatinized (75 °C for 5 minutes) modified Kithul flour namely PG II was the best type of Kithul flour among all treatments, while Process II, which gave 24 h refrigeration condition to combine starch granules with milk was selected as the best process to maintain the most preferable texture for drinking yoghurt. The best flour concentration to keep unique texture and market preference of newly formulated drinking yoghurt was 1%.