Yogurt Products Research Articles

The Effect of Lactiplantibacillus plantarum SHY130 and Konjac Glucomannan on the Physicochemical, Antioxidant, and Sensory Properties of Stirred Yogurt.

The impact of konjac glucomannan (KGM)-based synbiotics on yogurt quality is not well understood. This study investigated the effects of a synbiotic mixture of KGM and the selected probiotic Lactiplantibacillus plantarum SHY130 on the physicochemical, antioxidant, and sensory properties of yogurt. The results showed that KGM significantly promoted the growth of Lactiplantibacillus plantarum SHY130. The synbiotics dramatically enhanced the count of lactic acid bacteria in yogurt during the 14 days of storage. Texture analysis indicated that the synbiotic supplement had no impact on springiness and cohesiveness but resulted in notable reductions in hardness, gumminess, and chewiness. The synbiotics did not significantly affect the water-holding capacity and syneresis. While the synbiotics initially decreased yogurt viscosity, it increased with storage time. Furthermore, the synbiotics significantly improved the yogurt's antioxidant capacity. Additionally, the supplementation of the synbiotics did not adversely affect sensory properties, although the synbiotics containing 0.02% KGM negatively impacted overall acceptability. Overall, these findings elucidate the effects of KGM-based synbiotics on yogurt quality, providing a foundation for developing novel synbiotic yogurt products.

Exploring the bioactive potential of Enterococcus mundtii TW278: Synthesis and utilization of biomolecules in yogurt production

Currently, there is a high demand for fresh, minimally processed foods. Therefore, the search for natural compounds that can be used to increase the quality and shelf life of food, as well as to control or eliminate the development of pathogens has been increasing. The general objective was to determine the simultaneous production, at a controlled pH 6, of bacteriocin and bioemulsifier by the Enterococcus mundtii Tw278 strain and evaluate the conservation capacity in a food model. The pH control did not affect the production of the compounds when the optimal production media were used (LAPTg for bacteriocin and LAPLW for bioemulsifier), respectively. The values obtained for bacteriocin were 819,200 AU/mL at 9 h in the batch, while this value was obtained at 12 h in the reactor. The highest emulsification index (E24) was 60.97 at 24 h in the batch, while in the reactor, it was 54.3 at 12 h. The bioemulsifier produced would be a glyprotein, according to FTIR analysis, with the capacity to form polydisperse oil-in-water emulsions with particles with an average diameter of 50 μm. Finally, it was found that E. mundtii Tw278 strain, as well as its antilisteria extract, were able to control and reduce the initial population of 3.4 log CFU/mL of Listeria monocytogenes Scott A to undetectable values in a yogurt model, with production at 42 °C for 8 h and storage at 4 °C for 15 days and bacteriocinogenic strain and its extract did not alter the physicochemical properties inherent to yogurt.

Tradition and Innovation in Yoghurt from a Functional Perspective—A Review

Yoghurt is one of the most consumed and studied dairy products, with proven functional effects on the human body. This review discusses the functional properties of traditional yoghurt products in comparison with different other yoghurts enriched with natural bioactive compounds like bee products, aromatic plants, fruit, vegetables, extracts, edible flowers, mushrooms, and high protein ingredients. The food industry aims to enhance the nutritional profile of final products, recognising the potential value they bring. Yoghurt, acknowledged as a functional food, has garnered significant attention globally in terms of production and consumption. Incorporating flavours through essences, fruit, fruit extracts, and honey is considered a preferable alternative to artificial flavours for innovating new dairy products. While the review underscores the positive properties of natural additives, it also addresses the possible changes in physicochemical properties and storage stability when yoghurt is enriched beyond the basic elements. A compelling synthesis of the data reveals the remarkable finding that the majority of functional yoghurts incorporate bee products. In recent years, the dairy industry has seen a rise in combining probiotics and functional foods, especially with the development of probiotic functional yoghurts.

Production and Quality Assessment of Plant-based Yoghurt from Coconut Milk Fortified with Date Syrup

Aim: To evaluate the physicochemical, microbial, sensory attributes and storage stability of coconut yoghurt fortified with date syrup. Methodology: Yoghurt was prepared from coconut milk and date syrup. Five samples were formulated as follows: T0 (100% cow milk), T1 (100% coconut milk), T2 (85% coconut milk, 15% date syrup), T3 (80% coconut milk, 20% date syrup), T4 (75% coconut milk, 25% date syrup) and T5 (70% coconut milk, 30% date syrup) The yoghurt samples were subjected to physicochemical and microbial analysis using standard methods. The sensory attributes assessed were appearance, aroma, taste, consistency and overall acceptability. The pH, titratable acidity and viscosity were evaluated during 4 weeks of storage at refrigerated condition (4- 6o c). Results: From the result, pH, titratable acidity, viscosity, and total solid ranged from 4.50 - 4.41%, 0.82 – 0.94%, 12.0 -72.40 cP and 11.64 – 18.81% respectively. These parameters increased significantly (p<0.05) with increase in the proportion of date syrup. The result showed a significant increase in ash, protein, carbohydrate, and fiber with a corresponding decrease in fat and moisture content as the proportion of date syrup increased. The total bacterial count ranged from 6.95 - 8.20cfu/ml, with Yeast, molds and coliforms undetected. The produced yoghurt samples all have quality attributes of animal milk yoghurt and better storage stability. Conclusion: Therefore, production of commercial yoghurt using plant-based milk (coconut milk) blended with nutritiously rich sweeteners like date fruit is encouraged.

The use of a complex of microorganisms in yogurt production technology

Fermented milk products are one of the most common foods among the population. This category of products includes yogurt, which is available in its various variations: with different acidity concentrations, with various additives, and different fat content. The article presents the results of studies on the influence of a complex of microorganisms on the quality indicators of yogurt (organoleptic, physicochemical). The purpose of the research was to study the effect of different volumes of symbiotic starter on the quality indicators of yogurt. The research was carried out in the laboratory of the Department of Biotechnology and Food Products of the Ural State Agrarian University.The Methods. Four yogurt samples were produced and analyzed: a control sample and three experimental ones. The finished products were assessed for organoleptic characteristics and mass fraction of protein (GOST 31981-2013). Acidity was set according to GOST 31976-2012.The Results. According to experts, sample No. 2 was recognized as the best, with a total volume of the complex of microorganisms of 70 ml per 150 g of the finished product. This sample had a uniform consistency, undisturbed clot, and no whey separation was observed; taste and smell – pure, fermented milk; color – milky white. All test samples had deviations in the protein mass fraction. Thus, in sample No. 1, MDB was 3.4%, in samples No. 2 and No. 3 – 3.6 and 3.8%. The obtained indicators were higher than the standard values by 0.2, 0.4 and 0.6%, respectively. Acidity in all samples was within normal limits.The Conclusion. Yogurt, with a complex of microorganisms can expand the line of functional products, and the addition of symbiotic starters will improve the properties of the product and classify it as functional.

Investigation of the effects of yogurt cultures on Polycyclic Aromatic Hydrocarbons

The effect of cultures used in yogurt production on PAHs was investigated. PAH-free milk divided into 4 groups; (1) traditional village yogurt culture, (2) culture used with commercial yogurt, (3) combination culture of Lactobacillus delbrueckki ssp. bulgaricus, L. acidophilus, Streptococcus thermophilus, Bifidobacterium animalis ssp. lactis, B. infantis M-63, B. bifidum BGN4 and GOS, (4) combination of L. delbrueckki ssp. bulgaricus, L. acidophilus, B. lactis and S. thermophilus. Each group was divided into 4 subgroup and first group was kept as control while the other groups were treated with 50, 100, 200 µg kg-1 of a mixture 4 PAH [Benzo(a)pyrene, chrysene, benzo(b)fluoranthene, benzo(a)anthracene] respectively. Whereas the highest reduction was seen in 3rd group at 200 µg kg-1 with 21.7%, the lowest was seen in the 1st group at 200 µg kg-1 with 8.05%. It was concluded that yogurt cultures can inhibit PAHs in milk at a very low level and cannot completely degrade them.

Stability study of ptaquiloside biotoxin from P. esculentum var. Arachnoideum in bovine milk and artisanal dairy-food products

The potential health risk of consuming dairy products made from milk processed in an artisanal manner was investigated due to possible contamination with Ptaquiloside (PTA), a carcinogenic compound found in the food chain of the bracken fern. The study aimed to assess the occurrence and stability of PTA across various processing stages, including pasteurization, cheese production, and yogurt production. Results indicated that pasteurization effectively converted all PTA to Pterosin (PTB), with PTB levels decreasing during refrigerated storage for up to two weeks. The stability and occurrence of initial PTA contamination remained unchanged in yogurt production. Biotoxin concentrations in soft cheeses decreased over time, independent of ionic strength; cheeses with low salt concentrations showed lower retention of the biotoxin within the cheese protein network. These findings offer valuable insights into the stability and occurrence of PTA, facilitating the monitoring and identification of potential adverse health effects.

Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics

The study aims to produce yoghurt from kefir beverage and evaluate its fermentation kinetics, volatile organic compounds, texture, and microbial characteristics. Kefir, a fermented milk product, is known for its health benefits due to probiotic microorganisms. To improve its sensory properties, kefir was combined with yoghurt starter cultures (Lactobacillus delbrueckii and Streptococcus thermophilus), sodium caseinate, and lactose, and incubated for 12 and 24 h. Comprehensive analyses were conducted on the obtained yoghurts, encompassing fermentation parameters (pH and acidity), volatile organic compounds, and textural properties. The levels and viability of specific microorganisms within the samples were examined through propidium monoazide quantitative PCR (PMA-qPCR). The results showed that samples with Na-caseinate had higher firmness, consistency, and cohesiveness. Viscosity increased with the addition of Na-caseinate and lactose after 24 h. PMA-qPCR analysis revealed higher microorganism levels in samples with Na-caseinate and lactose. Solid-phase microextraction (SPME) and gas chromatography–mass spectrometry (GC-MS) analysis showed that diacetyl was the most common compound, and acetaldehyde and diacetyl levels decreased in yoghurts compared to kefir beverages. PMA-qPCR revealed that Streptococcus thermophilus had higher viability in samples with both Na-caseinate and lactose, while Lactobacillus delbrueckii had the highest viability in samples that contained only Na-caseinate incubated for 12 h. The study suggests that kefir-based yoghurt can be developed into a product with better sensory qualities and increased consumer appeal due to improved texture and aroma.

Safety assessment and fermentation potential of Lactiplantibacillus plantarum L3 isolated from the traditional Chinese fermented food Bianba for yogurt production

Bianba is a Chinese fermented food with a long history, whereas the microorganisms involved in its fermentation remain poorly understood. Currently, a strain of Lactiplantibacillus plantarum was isolated from Bianba and named L3. Genomic analysis emphasized the functional annotation of protein-coding genes in L3 specifically for carbohydrate utilization. Risk sequences (antibiotic resistance and virulence genes) were detected, and L3 was deemed safe based on the outcomes of tests for antibiotic resistance, hemolysis, and gelatinase production. The L3 strain shows promise as an ideal culture for initiating yogurt fermentation due to its robust acid production and high tolerances to acid, bile salts, and gastric acids. Compared with the commercial starter fermented yogurt, the yogurt produced by L3 (L3Y) had a lower pH value, viscosity, and hardness, higher acidity, syneresis, and gumminess. Notably, the L3 cells in L3Y remained viable at levels greater than 10 log CFU/g even after being stored at 4 °C for 21 d without a significant decrease, and L3Y showed higher concentrations of important volatile flavor compounds, such as acetoin and diacetyl. Our results showed L3 carried safety characteristics and good potential to be applied in yogurt, which would be of interest to the dairy industry.

Plasmid Profile of Lactic Acid Bacteria Isolated from Ogi Encolding for Acetaldehyde in Yoghurt

An investigation was carried out on the plasmid profile of Lactic acid bacteria (LAB) isolated from Ogi samples collected randomly from Bodija market, a local market in Ibadan, Oyo State of Nigeria. Morphological, cultural and physiological characterization was employed to isolate and identify each strain of Lactic acid bacteria (LAB). Lactobacillus spp namely Lactobacillus jensenii, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus casei were identified. The isolates were inoculated in pasteurized milk to produce Yoghurt (fermented milk product) and were screened for acetaldehyde production using HPLC model Agilent technologies1200. Plasmid profiling of each isolate was done and each isolates harbored plasmid bands. Distinct plasmid bands were seen using the gel electrophoresis of plasmid DNA method. The results shows that acetaldehyde production of the isolates varied from strain to strain and hence could be used as starter culture for yoghurt production with market acceptability.

Innovative approaches to controlled yogurt fermentation using integrated solar PCM systems

ABSTRACT This study aimed to devise a novel fermentation unit for yogurt production utilizing phase change materials (PCM) and primarily powered by solar energy. The unit comprises a solar flat plate collector (FPC), PCM cells, and a fermentation cabinet equipped with trays. High-density polyethylene (HDPE) cylindrical cells were employed to contain paraffin wax for thermal energy storage. The performance of the integrated solar system for the fermentation process was assessed across different air velocities (1.2 to 1.8 m/s), with the most rapid temperature rise observed at 1.8 m/s. The PCM-based thermal storage exhibited an impressive capability of releasing heat autonomously for 6 hours without sunlight, eliminating the need for external energy sources. PCM’s capacity to store and release thermal energy ensures fermentation stability, even without solar radiation. This innovative approach offers a compelling environmentally friendly solution with significant implications for sustainable yogurt production, paving the way for industrial integration.

The results of studies on the nutritional value of milk-pumpkin yogurt from combined milk

The research work is aimed at studying the chemical, nutritional and organoleptic properties of pumpkin milk yogurt produced from pumpkin using a mixture of mare and cow milk in various ratios (2/5, 3/5, 1/1) and establishing standardized quality parameters. The chemical properties of the resulting product have improved, including the amount of protein, fat content, fibers, and available carbohydrates. Adding pumpkin to yogurt did not significantly change calories. By adding pumpkin pulp to mixed milk, the pH value decreased and the acidity of the finished yogurt increased (P≤0.05). The content of β-carotene and water-soluble vitamins in mixed milk-pumpkin yogurt was significantly higher compared to the control sample. Thus, yogurt prepared by adding pumpkin pulp to a mixture of mare and cow milk has high nutritional and consumer properties and is recommended for use as a therapeutic and prophylactic product. The practical significance of the study and its results are based on the use of a mixture of mare's and cow's milk and the softness of hard-shell pumpkin in the production of yogurt. The addition of pumpkin allows to increase the detoxifying properties of the product and the sweetness of mare's milk due to the high content of milk sugar. In this way, functional properties can be imparted to the finished products, providing the sweet taste of yoghurt without added sugar or sweeteners.

MENIAR EXTRACT NANO CONCENTRATE AND MILK PROCESSING TRAINING TO BOOST KELOMPOK PERAH JAYA JOMBANG'S INCOME

Segunung is one of the six Dusun in Carangwulung, Wonosalam, Jombang, East Java where Sapi Perah Jaya and Wanita Tani Perah Jaya groups manage to breed 210 dairy cows. The milk produced is deposited to KUD Anjasmoro before being transferred to the milk processing industry and some is processed by Wanita Tani Perah Jaya into pasteurized milk. The problems faced by dairy farmers, especially after the Foot and Mouth Disease (FMD) outbreak, are the decreasing milk and feed production, and livestock health. The problem faced by Wanita Tani Perah Jaya is a lack of knowledge about dairy product verification and marketing. To solve this problem the researchers administer nano meniran extract containing bioactive compounds such as flavonoids and Saponin flavonoids, as an immunomodulator, stimulate and improve the immune system and the impaired immune function, while Saponins increase the diameter of the villi and the permeability of intestinal cell walls, thereby affecting the absorption of nutrients carried by feed. If the immunity increases and the absorption of feed nutrients is good, it will increase milk production in dairy cows. Through this community service activity, there will be increased empowerment of partners of the Sapi Perah Jaya Group with training in making concentrate with meniran nano extract as well as milk processing at the Wanita Tani Perah Jaya. The solution is to diversify milk in the form of yogurt. This activity was carried out using three methods: 1) Counseling on making beef concentrate with the addition of nano meniran extract, making yogurt and marketing dairy products, 2) Training on making the concentrate and making yogurt 3) Monitoring and evaluation that was carried out every month for 3 months after the counseling and training were carried out. The results obtained from this community service are the increased empowerment of partners and the increased skills of farmers in making concentrates and dairy products in the form of yogurt and marketing them. The successful application of technology through community service can increase the income and welfare of these two groups.

Production of yogurts fortified with nanoencapsulated coenzyme Q10: Technological feasibility and bioactive's release during in vitro digestion

The feasibility of incorporating different concentrations (0; 1% – ‘Y1’; 7% – ‘Y7’) of coenzyme Q10 (CoQ10)‐loaded nanoemulsions (Ynano Q10) in yogurts was evaluated, as well as the bioactive's stability during static in vitro digestion. Yogurts were characterised regarding CoQ10 concentrations, physicochemical/rheological properties and sensory acceptability. Ynano Q10 incorporation has not negatively affected yogurts properties, stability and overall acceptance on sensory tests. Bioactive's stability during in vitro digestion was higher in Ynano Q10 than in fortified yogurts; however, CoQ10 concentrations in yogurts after the intestinal phase (0.008% for Y1 and 0.175% for Y7) were sufficiently high, considering CoQ10 recommended daily intake.

Engineering Economy Studies on the Development and Production of Yoghurt using Indigenous Starter Culture

In this paper, the economic viability of the production of yoghurt using indigenous starter culture is determined. Based on an output of 180 x 103 litres/year, the yield of the product, the quantities and costs of raw materials, centrifuge and incubator, were estimated at 100% capacity utilization (CU). The costs of land acquisition and factory building were obtained from contractors. The labour cost was also estimated for 60 staff members. The selling price of ₦120/litre of a similar product was adopted. Annual worth (AW), and present worth (PW) were calculated and used to establish the profitability of the products. The results showed that the proposed plant would produce 180 x 103 thousand litres of the yoghurt at full CU. The PW and AW showed that the product was economically viable with PW and AW greater than zero at 100% CU. At 100%, all the profitability indices for the product were positive. In conclusion, the production of yoghurt using indigenous starter culture is technologically and economically viable.

Optimised Formulation of a New Sweet Apricot Kernel-Enriched Yoghurt: Assessment of Physicochemical, Sensory and Antioxidant Properties.

The addition of sweet apricot kernel powder, a by-product of apricot processing, to yoghurt appears to be particularly interesting option for the innovation of new food products. This study focuses on the formulation of a novel yoghurt enriched with sweet apricot kernel powder, sugar and milk powder. Different yoghurts were prepared by mixing sweet apricot kernel powder, sugar and milk powder as ingredients based on the simplex-centroid mixture design. The optimisation process took into account the physicochemical, antioxidant and sensory properties of the yoghurt. The results showed that the optimum values of sugar, milk powder and apricot kernel powder were 3.07, 2.16 and 2.77 %, respectively. The physicochemical assays showed that the addition of apricot kernel powder led to a significant increase in total phenolic content, antioxidant activity, syneresis, viscosity and acidity. The addition of sugar and milk powder also had a significant effect on the taste, texture and consistency of the yoghurt. Moreover, the enrichment of the product with apricot kernel powder significantly influenced the colour, odour, taste, texture and consistency. In conclusion, the optimised yoghurt enriched with apricot kernel had an interesting phenolic content and antioxidant properties with sensory acceptability, while reducing the amount of sugar and milk powder. This confirms the potential of using sweet apricot kernels as an ingredient in yoghurt production. The use of a simplex-centroid mixture design to optimise a new yoghurt formulation enriched with sweet apricot kernels shows significant improvements in total phenolic content, antioxidant activity and sensory acceptability. In addition, less sugar and milk powder is needed. The addition of sweet apricot kernels to yoghurt is therefore a new approach to improving its nutritional value and sensory appeal.

Production and Evaluation of Set-Type Yoghurt Fortified with Chlorella vulgaris and Moringa oleifera Powder.

Considering the growing popularity of functional foods, fortifying yoghurt with natural ingredients with various flavours and appearances could improve its nutritional and health potential. The current study aimed to evaluate the effect of Chlorella vulgaris (0.3 and 0.5%) and Moringa oleifera (0.3 and 0.5%) on the fermentation kinetics, apparent viscosity, antioxidant activity, microbiological, sensorial, and FTIR properties of yoghurt during storage. The results demonstrated that the incorporation of Chlorella vulgaris and Moringa oleifera into yoghurt increased acidification rate and decreased fermentation time (p < 0.05). Moringa oleifera (0.5%) improved the growth and survival of lactic acid bacteria as well as the phenolic and antioxidant properties of yoghurt. However, Chlorella vulgaris, at a concentration of 0.5% reduced the viability of lactic acid bacteria, viscosity, total phenolic, and antioxidant properties of yoghurt. In conclusion, it was found that Chlorella vulgaris, at 0.3%, and Moringa oleifera improved the phenolic, antioxidant properties, and acidification rate of yoghurt.

Development of probiotic yogurt products incorporated with Lactobacillus kefiranofaciens OSU-BSGOA1 in mono- and coculture with Kluyveromyces marxianus

The bacterium Lactobacillus kefiranofaciens OSU-BDGOA1 and yeast Kluyveromyces marxianus bdgo-ym6 were previously isolated from kefir grains and have shown probiotic traits in mono- and coculture. This research evaluates the effect of introducing probiotic kefir microorganisms in monoculture and in coculture alongside yogurt starter cultures on the physicochemical and rheological properties, volatile flavor compounds, survival of the microorganisms during simulated digestion, and sensory attributes of the final fermented products. The incorporation of L. kefiranofaciens OSU-BDGOA1 in monoculture showed promising outcomes, resulting in a final product showing more solid-like characteristics and potentially improving the texture of the product. There was also a significant increase in the concentration of desirable volatile flavor compounds in the yogurt with the monoculture, particularly 2,3-butanedione, displaying a positive correlation with buttery flavor in the sensory analysis. The inclusion of L. kefiranofaciens in monoculture also promoted better sensory attributes and was significantly better than the yogurt with the coculture with the yeast, showing promising results for the incorporation of this probiotic bacterium into functional fermented dairy products.

Microbial Ecology and Fermentation Dynamics of Traditional and Novel Fermented Yogurt in Brazil

Purpose: The aim of the study was to examine microbial ecology and fermentation dynamics of traditional and novel fermented yogurt in Brazil Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. Findings: The study revealed that traditional yogurt production relies on well-established microbial species such as Lactobacillus bulgaricus and Streptococcus thermophilus, which undergo dynamic shifts in population composition throughout fermentation. These shifts are influenced by factors such as temperature, pH, and substrate composition, highlighting the importance of controlling fermentation parameters to optimize product quality and consistency. Novel fermented yogurt products introduce innovative fermentation techniques, starter cultures, and ingredients, resulting in diverse microbial communities and fermentation dynamics. Incorporating prebiotics, specific starter cultures, or probiotics can enhance fermentation efficiency, promote the growth of beneficial microbial species, and improve product texture and flavor. Unique Contribution to Theory, Practice and Policy: Ecological Succession Theory &amp; Metabolic Theory of Ecology may be used to anchor future studies on microbial ecology and fermentation dynamics of traditional and novel fermented yogurt in Brazil. Yogurt producers can optimize fermentation conditions, such as temperature, pH, and fermentation time, to enhance product quality and consistency. Controlling these parameters can promote the growth of desirable microbial species, inhibit the growth of pathogens, and ensure the production of high-quality yogurt. Regulatory agencies should establish guidelines and standards for ensuring the safety of fermented yogurt products. This includes monitoring microbial safety aspects, such as the presence of pathogenic microorganisms and microbial toxins, throughout the production process.

Low-intensity pulsed electric fields pre-treatment on yogurt starter culture: Effects on fermentation time and quality attributes

Low-intensity pulsed electric fields (PEF) were applied to a starter culture mix (Streptococcus thermophilus, Lactobacillus bulgaricus, and partially skimmed milk) before the fermentation stage of natural yogurt. The impact of PEF processing conditions on yogurt fermentation time and quality characteristics was evaluated. PEF parameters were set based on a factorial experimental design; independent variables: electric field strength, pulse-frequency, and pulse-width, were explored, having fermentation time as a response. Most PEF treatments reduced fermentation time by 0.31–0.52 h compared to conventional yogurt processing (CY) (4.70 ± 0.23 h). The shortest time (4.18 ± 0.04 h) resulted from PEF pre-treatment with 8-μs monopolar pulses at 1 kV/cm and 150 Hz during 400 μs. The physicochemical and sensory characteristics of PEF-treated yogurt were similar to those of the CY immediately after processing and during refrigeration storage. Low-intensity PEF could be a promising alternative pre-treatment of yogurt production, reducing fermentation time while maintaining quality attributes of natural yogurt. Industrial relevanceConventional yogurt processing lasts around 4.5–6 h, representing high energy consumption and production costs. The application of pulsed electric fields (PEF) processing to the starter culture before yogurt fermentation represents a potential alternative to diminish production time by stimulating lactic acid bacteria and accelerating fermentation stage. This study demonstrated that low-intensity PEF (1–3 kV/ cm) reduced fermentation time by 0.31–0.52 h without compromising yogurt's quality properties, including physicochemical characteristics and sensory attributes. Obtained results suggest that this technology allows more efficient and sustainable yogurt production methods, positively impacting industry and consumers.