Yogurt Products Research Articles

A Micro-perspective Analysis of the Demand for Greek and Non-Greek Yogurt in the United States Over Calendar Years 2018 to 2020

AbstractUsing the Heckman framework, we develop profiles of households who purchase Greek yogurt and non-Greek yogurt and estimate own-price, cross-price, and income elasticities of demand. Attention is centered on the impacts of age, race, education, and ethnicity of the household head, household income, household size, region, the presence of children, and prices of Greek yogurt and non-Greek yogurt. This analysis rests on data acquired from Nielsen pertaining to 164,484 households over calendar years 2018–2020. Own-price elasticities are estimated to be −1.36 for Greek yogurt and −0.70 for non-Greek yogurt. Additionally, these yogurt products are not only substitutes but also necessities.

Acute Cholecystitis Due to Lactococcus lactis and Single-Center Experience With Infections Due to Lactococcus spp.

Background: Lactococcus species are used to ferment milk to yogurt, cheese, and other products. The gram-positive coccus causes diseases in amphibia and fish and is a rare human pathogen. Patients and Methods: A 51-year-old male underwent laparoscopic cholecystectomy for acute and chronic calculous cholecystitis. Lactococcus lactis was isolated from pus from his gallbladder empyema. Results: Our institutional database was searched for other cases of Lactococcus spp. infections and four patients (2 males, 2 females; aged 51, 64, 78, and 80 years) were identified during a four-year period. The three other patients had positive blood cultures associated with pneumonia, toxic megacolon, and severe gastroenteritis. All isolates were monocultures with Lactococcus lactis (2), Lactococcus garvieae (1) and Lactococcus raffinolactis (1). Two patients died related to their sepsis. We report the second case of cholecystitis involving Lactococcus. Conclusions: Lactococcus is a very rare pathogen mainly causing blood stream infections but needs to be considered to cause serious surgical infections in humans.

Development of yogurt products from alternative protein

Abstract This research (1) developed a formula and production process for yogurt made from alternative protein, (2) studied the physical properties, nutrition, microorganisms, and consumer acceptance of yogurt made from alternative protein, and (3) assessed the shelf life of yogurt made from alternative protein. Formula development and production process factors included the ratio of bamboo worms to water (1:1 and 2:1), the amount of powdered milk (6% and 8%), and the incubation time (8 and 10 hours). The experiment was conducted using a completely randomized design CRD. Results showed that the optimal formula for producing yogurt products made from alternative protein consisted of ratio of bamboo worms to water 2:1, powered milk 8%, and incubation time 8 hours at 40 °C. Nutritional value (per 100 g) was 30.56 μg vitamin A, 70.04 mg calcium, 8.98 g protein, 2.68 g dietary fiber, and essential amino acids including 224.73 mg threonine, 333.91 mg valine, 368.75 mg lysine, and 419.82 mg leucine. The average consumer preference score was 6.79 ± 1.47. A total of 67.81% of consumers decided to buy alternative protein yogurt products, and after receiving nutritional information about alternative protein yogurt products this number increased to 89.81%. The shelf life of the product stored at 4 °C was not more than 4 weeks.

The Effect of High-Pressure Processing of Caprine Milk on the Production and Properties of Yoghurt.

The aim of this study was to determine the suitability of HP-treated caprine milk for yoghurt production and to evaluate the effect of HP treatment on yoghurt properties. Reconstituted caprine milk was subjected to HP treatment (350 MPa/10 min/20 °C); a lactic acid starter culture (YC-X16, Chr. Hansen) was added. Milk was fermented at a temperature of 43 °C until pH 4.60. Bacterial counts, pH, color, rheological characteristics, texture, microstructure, and the sensory attributes of the yoghurt were determined after production and after seven days of storage at a temperature of 4 °C. HP treatment increased color saturation and whiteness index and induced a minor increase in milk pH. Minor differences in the acidification curve were noted. During storage, Streptococcus thermophilus counts were significantly higher in yoghurt from HP-treated than from untreated milk, whereas Lactobacillus delbruecki ssp. bulgaricus counts remained stable. A color analysis did not reveal differences between the experimental and control yoghurts. After storage, yoghurt made from HP-treated milk was characterized by thicker consistency and lower rheological stability than the control yoghurt. The micrographs of the yoghurts confirmed the differences in rheological parameters. Yoghurt produced from HP-treated caprine milk and stored for seven days received the highest scores in the sensory evaluation.

Influence of micro and nanofibrillated cellulose on sweetened yogurt production and storage

We assessed the impact of three hydrocolloids on the physicochemical properties of yogurt during production and storage. The hydrocolloids-microfibrillated, nanofibrillated, and post-treated nanofibrillated–were derived from vegetable cellulose and varied in their processing. We analyzed parameters including acidity, pH, syneresis, consistency, and particle size distribution, and performed scanning electron microscopy at 1, 15, 30, and 60 days post-production. Hydrocolloid incorporation significantly improved yogurt consistency and reduced syneresis; for instance, after 15 days, hydrocolloid-enriched yogurts exhibited only 1.05–1.19% syneresis compared with 2.77% in the control. Scanning electron microscopy and rheological assessments confirmed the role of nanofibers in protein network formation. However, pH and acidity remained unchanged.

Optimization of watermelon peel yogurt fermentation process and study on antioxidant capacity

This study aims to explore the variation patterns of total flavonoid and other antioxidant activities in watermelon peel yogurt, providing a basis for the production of a functional yogurt. Using watermelon peel as the raw material and total flavonoid content as the indicator, the optimal process of watermelon peel yogurt was optimized through single-factor and orthogonal experiments. The results indicate that yogurt fermented with a mass ratio of watermelon juice to milk at 1:3, fermentation time of 10 hours, and fermentation agent dosage of 0.10% exhibits a refreshing watermelon aroma, excellent texture, and almost no whey separation. After process optimization, the polysaccharide content of watermelon peel yogurt increased by 19%, and water-holding capacity rose to 63.3%. Texture analysis revealed a hardness of 81.50 g, viscosity of 20.00 g, adhesiveness of 1.20 mJ, elasticity of 8.83 mm, and a draw length of 6.76 mm. The physicochemical and microbiological properties of watermelon peel yogurt meet national standards, and it possesses a good free radical scavenging ability.

Development of technology and research of properties of fermented milk product with celery

Fermented foods and beverages have nutritional and medicinal properties. Usually, the expansion of the range of fermented sour milk products is carried out in two directions: the first is the use in technology of new active leavening microorganisms, resistant to the factors of the gastric environment with a corrective effect on the intestinal microbiota; the second is the introduction of additives mainly of fruit and vegetable origin into the composition of the ready-made fermented milk product. Celery is a vegetable that can also be used to enrich a fermented milk product with necessary nutrients. After all, celery extracts have many nutraceutical properties, namely antioxidant, hypolipidemic, hypoglycemic, and antiaggregation properties. The work aimed to substantiate the need to introduce puree of celery leaves, stalks, and roots into yogurt and to develop a fermented product. During the research, generally accepted organoleptic, physicochemical, and microbiological methods were used. The scientific expediency of enriching a fermented milk product – yogurt with celery puree – has been substantiated. The addition of more than 20 % celery puree has a positive effect on the phenomenon of syneresis of the finished product since the amount of whey separated during filtration was 3–4 times less than in control. According to organoleptic indicators, the best samples were yogurts with a celery content of 25 to 30 %; besides, yogurt with celery (30 %) had a significant reserve of microbiological stability during storage at temperatures of +3 –+5 °С. In particular, this fermented milk product can be stored for 14 days without deterioration of quality and safety indicators. Therefore, it is proposed that puree from celery stalks, leaves, and roots be added to the yogurt production technology in the amount of 25–30 %. This will enrich this fermented milk product with biologically valuable dietary fibers.

Effects of 2'-fucosyllactose on the viability of starter cultures and Bifidobacterium strains of human origin in yogurt during refrigerated storage.

2'-Fucosyllactose (2'-FL) is postulated to provide health benefits and promote the growth of probiotics. This work was undertaken to study the effects of 2'-FL on the viability of starter cultures and Bifidobacterium strains of human origin in yogurt during refrigerated storage. Yogurts were produced containing 2'-FL (0 or 2g/L) and Bifidobacterium strains of human origin (Bifidobacterium longum subsp. longum BB536 or Bifidobacterium longum subsp. infantis ATCC 15697) at a concentration of at least 109 CFU/mL. All yogurts were stored at 4°C for 5weeks. Results showed that 2'-FL was stable in yogurts for at least 5 weeks of cold storage, and the addition of 2'-FL did not significantly alter yogurt fermentation parameters, associated metabolites, and the viability of mixed yogurt starter cultures and Bifidobacterium strains (p>0.05). The addition of bifidobacteria had a negative impact (p<0.05) on the survival rate of starter cultures, Streptococcus thermophilus and Lactobacillus delbureckii subsp. bulgaricus. Meanwhile, it is difficult to maintain a high survival rate of bifidobacteria in final yogurt products, and the addition of 2'-FL could not enhance the viability of bifidobacteria. B. longum BB536 survived at a level higher than 106 CFU/g for 28 days, while B. infantis ATCC15697 maintained this level for only 7 days. In summary, this study has shown the impact of 2'-FL and bifidobacterial species on yogurt properties, and results suggest that it is promising to use 2'-FL in yogurt products as a prebiotic. PRACTICAL APPLICATION: Yogurt is known for its beneficial effects on human health and nutrition. This study reported the production of symbiotic yogurt containing bifidobacteria and 2'-fucosyllactose (2'-FL) as a functional food for specified health uses. The viability of yogurt starter cultures and probiotic bifidobacterial strains was analyzed in this study. Moreover, this research demonstrated that 2'-FL could be added to yogurt without affecting the characteristics of yogurt significantly.

Effect of The Addition of Unripe Berlin Banana Flour on The Organoleptic Characteristics of Synbiotic Yogurt

Synbiotic yogurt is a fermented milk product that combines probiotic bacteria with ingredients containing prebiotic components. Unripe banana flour (UBF) contains resistant starch (RS), which contributes to the development of prebiotics in synbiotic yogurt products. The research aimed to know the effect of the addition of UBF on the organoleptic characteristics of synbiotic yogurt. The research was carried out with an unripe Berlin banana. Four treatment groups included 2% inulin (P0), 1% UBF (P1), 2% UBF (P2), and 3% UBF (P3). The organoleptic characteristics include hedonic and hedonic quality tests using 48 semi-trained panelists. The data was statistically analyzed using the Kruskall-Wallis test followed by the Mann-Whitney test. The results of the hedonic test indicate that texture, aroma, and color significantly differed between groups (P&lt;0.05), while taste did not significantly differ between groups (P&gt;0.05). The hedonic quality test indicated that there were significant differences between groups in terms of texture, aroma, and color (P&lt;0.05). However, there was no significant difference in taste between the groups (P&gt;0.05). In conclusion, formula 2% UBF (P1) is the most preferable formula based on the organoleptic test.

A new era for food in health? The FDA announces a qualified health claim for yogurt intake and type 2 diabetes mellitus risk reduction

IntroductionOver the last two decades research has grown regarding dairy intake and health. It has been reported by many that yogurt intake may be associated with reduced risk of type 2 diabetes mellitus (T2D). In this report, the United States Food and Drug Administration (FDA) decision to announce a qualified health claim for yogurt products regarding reduced risk of T2D in response to a Danone North America petition is discussed. MethodsRelevant literature cited in the petition along with supporting evidence from PubMed and Google Scholar databases until April 1st, 2024 were used. Literature was found using relevant keywords. ResultsOn March 1st, 2024, the United States Food and Drug Administration (FDA) announced the first ever qualified health claim, stating that eating yogurt regularly may reduce the risk of T2D according to limited scientific evidence. The enforcement discretion letter was critically reviewed and discussed regarding its future implications for people with T2M and public health. ConclusionsIt is unclear how this FDA decision will affect public health and nutrition in the long-term. Limited scientific evidence suggests that at least 3 servings of yogurt per week may reduce the risk of T2D incidence for the general population. Yogurt will not cure or treat people with T2D.

Potential of Lactic Acid Bacteria Isolated from Fermented Foods for Yogurt Production and Antimicrobial Activity

Potential of Lactic Acid Bacteria Isolated from Fermented Foods for Yogurt Production and Antimicrobial Activity

Pengaruh Kualitas Produk, Customer Experience dan Citra Merek Terhadap Kepuasan Konsumen pada Produk Cimory Yogurt

This research aims to find out how much influence product quality, customer experience and brand image have on consumer satisfaction with Cimory yogurt products. The population used in this research were UPN Veteran Jawa Timur students who had purchased or consumed Cimory yogurt products. The sample in this study was 100 respondents, namely consumers of Cimory yogurt products for UPN Veteran Jawa Timur students. The sampling technique used in this research is a non-probability sampling technique with a purposive sampling approach. The type of research used in this research is associative research with a quantitative approach. Hypothesis testing used in this research includes Validity Test, Reliability Test, Classical Assumption Test, Multiple Linear Regression Test, t Test, f Test and Coefficient of Determination Test. The results of this research show that product quality, customer experience and brand image simultaneously have a positive and significant effect on consumer satisfaction by obtaining a fcount of 96.221. Meanwhile, partially, product quality has a positive and significant effect on consumer satisfaction by obtaining a t-count of 2.704, customer experience has a positive and significant effect on consumer satisfaction by obtaining a t-count of 8.385 and brand image has a positive and significant effect on consumer satisfaction for Cimory yogurt products among students. UPN Veteran Jawa Timur obtained a t-count of 2.066.

OPTIMISATION OF TECHNOLOGY AND SELECTION OF BIOSORBENTS BASED ON HAWTHORN, MOUNTAIN ASH AND MOTHERWORT TO IMPROVE THE QUALITY OF FERMENTED MILK PRODUCT

The accelerated development of urbanisation brings with it environmental problems and adverse effects on human health. Air pollution, water pollution and limited access to natural resources are becoming serious challenges. However, innovative products incorporating enterosorption technologies present a potential solution to improve public health. These products contribute to the effective removal of toxic substances from the body, mitigating the negative health effects of urbanisation.In the context of yoghurt with LABR, it has been found to be more stable to whey separation and moisture retention. Prebiotics have a positive effect on water retention, although this effect may diminish over time. The optimal concentration of LABR bacteria also emphasises the importance of a precise balance, after which additional increases do not bring significant improvements. These results can be used to optimise the production of yoghurt, taking into account its structure and properties over its shelf life.Considering the study data, it can be concluded that an optimal combination of L. acidophilus bacterial concentration and metal concentration, reached on the fourth day after the addition of prebiotics, is necessary to maximise the efficiency of heavy metal bioremediation. These results have practical implications for heavy metal removal processes in aqueous media, providing a basis for optimising bioremediation conditions in industrial and environmental applications.

Pengaruh penambahan sari buah naga merah pada yoghurt susu kedelai serta uji aktivitas antibakteri

Food is one of the most important needs for humans because it relates to daily nutritional needs. The solution to this problem is to consume food with good nutritional content supported by appropriate food processing innovations. Milk can be drunk directly or processed into various forms of food and drinks with milk-based ingredients, such as yogurt. This study aims to make yogurt products from soy milk using red dragon fruit juice as a substitute for sugar and to test their antibacterial activity in inhibiting Salmonella typhi and Shigella dysenteriae bacteria. This study used a completely randomized design (CRD) with 3 treatments, namely the addition of red dragon fruit juice with concentrations of 5%, 10%, and 15%, 3 replications, and the diffusion method for testing antibacterial activity. The results showed that the best yoghurt formula was obtained from F3 (yoghurt with the addition of 15% concentration of red dragon fruit juice). The panelist hedonic test gives values ranging from slightly like to like for color, aroma, taste, and texture; for organoleptic F3, these are: color (dark pink), taste (sour), texture (liquid-thick), and aroma (typical); pH 3.49; TAT 1.39%; Lactic Acid Bacteria (LAB) 2.09 x 1010 CFU/mL; and also had an average diameter of inhibition of 18.96 mm against Salmonella thypi (P&lt;0.05) and 20.10 mm against Shigella dysenteriae (p&lt;0.05). Soy milk yogurt with the addition of varying concentrations of red dragon fruit juice has antibacterial activity.

Improvement of the recipe of yogurt from goat milk with natural sugar substitutes

The article presents the results of studies conducted to identify the biological effects of active and food additives on the organoleptic, physico-chemical parameters of yogurt made from goat's milk. The aim of the work is to improve the recipe of goat's milk yogurt with natural sweeteners. A yogurt made from goat's milk was created with the replacement of refined white sugar with natural sweeteners, its organoleptic and physico-chemical parameters were studied. The practical significance of this work lies in the fact that a recipe-component composition and a method for producing yogurt from goat's milk without refined sugar, with the addition of natural sweeteners, which are good because they are products that contain a number of substances useful for health. A parametric scheme of the technological process of yogurt fermentation is presented. The organoleptic parameters and physico-chemical properties of goat's milk yogurt with the addition of stevia and erythritol extracts meet the requirements for yoghurts. As a result of research, a technology for the production of yogurt from goat's milk using natural sweeteners erythritol and stevia has been developed, a product with high nutritional and biological value has been obtained, and also has pleasant taste qualities, hiding the specific taste of goat's milk.

Effects of lactic acid bacteria exposed to extreme conditions on yoghurt quality

In this study, two bacterial strains used in the production of yoghurt were subjected to three distinct stress conditions (low pressure, infrared light, and low pressure + infrared light) and then used as starter cultures for yoghurt production. The obtained results revealed that the bacterial stress response mechanisms, especially those of bacteria exposed to low pressure, positively affected the physicochemical, textural, and microbiological quality during storage of yoghurts produced with these bacteria. In addition, it was found that prolonging the exposure time to stress conditions increased this effect even more. The samples subjected to low pressure for 2 hours had the shortest fermentation time among all samples, while the samples subjected to infrared light for 2 hours had the longest fermentation time. Yoghurts produced with bacteria subjected to low pressure conditions had more organic acids and aroma components and less syneresis during storage compared to other samples. Furthermore, it was determined that yoghurt samples produced with bacteria exposed to stress conditions had higher L* and a* values, lower b* values, improved textural values, and higher bacterial counts during the 7-day storage period compared to control samples.

Combining thermosonication microstress and pineapple peel extract addition to achieve quality and post-acidification control in yogurt fermentation

This work investigated the effects of the combined use of thermosonication-preconditioned lactic acid bacteria (LAB) with the addition of ultrasound-assisted pineapple peel extracts (UU group) on the post-acidification potential, physicochemical and functional qualities of yogurt products, aimed at achieving prolonged preservation and enhancing functional attributes. Accordingly, the physical–chemical features, adhesion properties, and sensory profiles, acidification kinetics, the contents of major organic acids, and antioxidant activities of the differentially processed yogurts during refrigeration were characterized. Following a 14-day chilled storage process, UU group exhibited acidity levels of 0.5–2 oT lower than the control group and a higher lactose content of 0.07 mg/ml as well as unmodified adhesion potential, indicating that the proposed combination method efficiently inhibited post-acidification and delayed lactose metabolism without leading to significant impairment of the probiotic properties. The results of physicochemical analysis showed no significant changes in viscosity, hardness, and color of yogurt. Furthermore, the total phenolic content of UU-treated samples was 98 μg/mL, 1.78 times higher than that of the control, corresponding with the significantly lower IC50 values of DPPH and ABTS radical scavenging activities of the UU group than those of the control group. Observations by fluorescence inverted microscopy demonstrated the obvious adhesion phenomenon with no significant difference found among differentially prepared yogurts. The results of targeted metabolomics indicated the proposed combination strategy significantly modified the microbial metabolism, leading to the delayed utilization of lactose and the inhibited conversion into glucose during post-fermentation, as well as the decreased lactic acid production and a notable shift towards the formation of relatively weak acids such as succinic acid and citric acid. This study confirmed the feasibility of thermosonication-preconditioned LAB inocula, in combination with the use of natural active components from fruit processing byproducts, to alleviate post-acidification in yogurt and to enhance its antioxidant activities as well as simultaneously maintaining sensory features.

Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts.

A primary strategy led by the food industry to improve the sustainability of the agricultural food supply is the development of modern plant-based alternatives. The information provided via marketing and product packaging provides consumers with the expectation that these products provide a similar product experience to conventional products, yet it is not well understood whether these commercial alternative products are comparable to traditional animal-based products. To aid in developing improved plant-based products, this study aimed to compare the quality and physical attributes of commercially available plant-based and dairy yogurts. Using instrumental methods, commercially available yogurt products were analyzed for their pH, titratable acidity, color, water activity, moisture content, and rheology, which included 13 plant-based (almond, cashew, coconut, oat, soy) and 8 whole-milk dairy yogurts. The present study reveals that the plant-based and dairy yogurts had no significant differences in pH, lactic acid, water activity, or moisture content. However, there were significant differences in the color and texture properties between the plant-based and dairy yogurts. Additionally, significant differences were observed across the plant-based yogurt products in terms of their color and texture properties. This highlights the need for additional studies to determine how individual ingredients influence the physical characteristics and textural properties to direct the development of plant-based yogurts. Improving upon the physicochemical properties of plant-based yogurt may encourage more consumers to adopt a more sustainable diet.

Use of Dry Milk Molasses with Lactulose in the Yogurt Production Technology with Ultrasonic Treatment

Dry milk molasses with lactulose is a product of processing by-products in the lactose production. Its use in the fermented milk drinks technology offers new opportunities to expand the food product range with a prebiotic effect. The research aims at studying the use possibility of dry milk molasses with lactulose in yogurt production technology, as well as to distinguish the ultrasonic treatment impact on the quality characteristics of finished products. The authors revealed that the use of dry milk molasses with lactulose in the yogurt production in an amount of 3 % of the total mass of the milk mixture enables to intensify the fermentation process and obtain a prebiotic fermented milk drink with high consumer properties. The study results demonstrated that the use of ultrasonic treatment with a frequency of 24 kHz and a specific power of 840–860 W/dm3 enables to obtain a finished product with improved quality characteristics in the production technology of yogurt with milk molasses with lactulose. Ultrasonic treatment facilitates a more finely dispersed structure formation of the milk mixture: at the end of the lag phase of the lactic acid cultures growth, the average diameter of protein particles and fat balls in a mixture with ultrasonic treatment is 1.47 and 2.89 times smaller, respectively, in relation to the fermented system without the ultrasound use. The results of microscopy, rheological and organoleptic properties determination of yogurt enable to conclude that there is a more homogeneous mesh protein matrix in the milk clot, the effective viscosity coefficient value increases (by 1.3–3.9 times), the appearance and consistency of the finished product improve during ultrasonic treatment.

Optimization of Fermentation and Sensory Quality of Mango Yogurt Using Various Sucrose Concentration Fermented by Lacticaseibaciluus paracasei Strain Shirota

This research explores the optimization of mango yogurt production, leveraging mango as the primary fermentation ingredient and Lacticaseibacillus paracasei strain Shirota (LcS) as the probiotic inoculum. Traditional yogurt, typically derived from animal milk, faces competition from plant-based alternatives. The research objective is to investigate the impact of inoculum ratios and sucrose concentrations on LcS density and sensory attributes, with a focus on the Substrate to Inoculum Ratio (S/I) as a critical parameter influencing microbial metabolism and population dynamics. Various inoculum ratios (1:1, 1:2, 1:4, 1:8 v/v) and sucrose concentrations (0%, 2.5%, 5%, 7.5%) were applied in mango yogurt production. Results from ANOVA analysis indicated significant differences in LcS density among inoculum ratios (F3,16 = 37.01, P = 0.000) and sucrose concentrations (F3,16 = 19.07, P = 0.000). The 1:2 inoculum ratio and 7.5% sucrose concentration emerged as optimal, as evidenced by stable pH conditions and lactic acid profiles within recommended standards. Sensory analysis, employing a 5-point hedonic scale for color, odor, taste, and texture evaluation, revealed moderate acceptance. In conclusion, this study introduces an innovative approach to mango yogurt production, highlighting the potential of specific inoculum ratios and sucrose concentrations for optimal results. The findings contribute to the broader landscape of plant-based yogurt alternatives, underscoring the need for ongoing refinement to meet commercial standards and ensure consumer satisfaction.