YOGURT

Presented by Masru’ah
(0402519011)
 Introduction
• Yogurt is the product produced during reaction of lactose
fermentation (milk sugar) in milk and bacterial enzymes under
certain condition.
• Lactid acid bacteria; Streptococcus thermophilus, Lactobacillus
bulgaricus, Lactobacillus acidophilus
• Yogurt is a rich source of protein and calcium, and the fermentation
process makes these nutrients easier to absorb.
• Yogurt is a popular dairy product that is widely favored for its
healthy and nutritious quality, as well as for its sensory properties.
• Sensory quality (flavor, appearance, texture) are crucial for
consumer acceptance.
Varieties of Yogurt
Health Benefit of Yogurt
Manufacturing
Process
First Case Discussion
• Red ginger is famous for its antimicrobial,
antifungal, and antioxidant capabilities
which could help delay the degradation of
yogurt
• Score of yogurt aroma improved with
increasing the amount of ginger extract.
The spicy aroma of ginger is caused by
zingiberene and zingiberol.
• The addition of ginger extract could take
weaken effect on the sweetness but
increase the spicy flavor. Red ginger has a
natural spicy flavor that comes from
oleoresin.
• It has a yellowish-white color,
approximately of similar color to the
commercial yogurt.
 Second Case Discussion
• Buffalo milk has a high content of fat, protein, lactose,
vitamins, and minerals, and consequently high nutrient
contents
• Furthermore, it has been reported that subjects with cow milk
allergies are capable of tolerating buffalo milk
• Milk fat plays a crucial role in yogurt quality attributes, and
therefore fat reduction causes some undesirable qualities in
yogurt such as lack of flavor, weak body, and poor texture
• Different attempts have been performed to improve the
properties of low-fat yogurt i.e. using transglutaminase (TG),
increasing solid nonfat, addition of natural or synthetic
stabilizers, and polysaccharides like starch and polydextrose
• Yogurt with 3% of polydextrose received the best sensory evaluation
• The findings maybe due to the ability of polydextrose to form a highly
viscous gel-like matrix, which contributing to creaminess and mouthfeel.
• Addition of 5% polydextrose
showed significantly (P < .05) the
highest textural among the different
yogurt treatments.
• Milk-fat is known to play a crucial
role on the texture properties of
dairy products, particularly those
produced from buffalo milk as milk
fat represents the highest portion of
the total solids.
Third Case Discussion
• Spirulina platensis application is usually
for food colouring, because of its
phycocyanin content.
• The study has found the presence of
antioxidant and anti-inflammatory
properties of phycocyanin
• Spirulina contains chlorophyll and
carotenoids as well as phenolic
compounds and flavonoids as natural
substances .
• There was a significant difference in colour, taste, and consistency
 Fourth Case Discussion
• Probiotics are ‘‘live microorganisms, when administered in adequate amounts
confer a health benefit on the host’’
• Some studies have reported multi-strain probiotics as more efficient than single
strain for gut and immune function (improved texture and better probiotic
potential )
• In this study the probiotic combination had no significant effect on color,
consistency, appearance, mouthfeel and overall acceptability while flavour,
aroma, sourness and sweetness were significantly affected.
• In case of traditional yogurt starter cultures ST and LB, these two strains have a
symbiotic interaction called ‘‘proto-cooperation’’ in mixed cultures, which
means that they are mutually beneficial during fermentation.
• Yogurt with LP was found to be significantly better in flavour and yogurt with
LA was sourer. The presence of unique volatile flavour compounds (2,3
Pentanedione, acetalde- hyde, acetate) in yogurt supplemented with LP.
• Bifidobacteria often exhibit a characteristic aroma and a slightly acidic flavour.
Fermentation of dairy products with LC alone resulted in formation of acetic
acid, acetoin, butyric acid, caproic acid, 2-pentanone, and 2-butanone, while
the volatile compounds typical of yogurt were absent. Fermentation with LC
and yogurt cultures resulted in greatly increased levels of 3-hydroxy-2-
butanone and hexanoic acid
 Fifth Case Discussion
• Goat milk is highly digestible and can be consumed by people with cow milk
allergies and gastrointestinal disorders
• Because of its chemical composition, goat milk has only a low level of, or lacks, αs1-
casein, which affects formation of an almost semiliquid coagulum
• The intense flavor of goat milk restricts acceptance of its derivatives by consumers
• Therefore, consistency and texture can be improved by adding dried milk solids
and stabilizers
• The color was stronger and tended toward yellowish for treatments PE and BM
compared with CR and CT. In this study, pectin was extracted from orange, which is
an important and complex source of carotenoids, one of the main classes of natural
pigments localized in the peel and pulp of different citrus fruits
• No statistical differences in terms of bitter taste among the PE, CR, and CT
treatments. The bitterness might be related to the fla- vor and aromatic
compounds in orange juice, including aldehydes (hexanal, heptanal, octanal,
citral), esters (ethyl butanoate, methyl hexanoate), and monoterpenes (α-pinene,
D-LIMONENE, linalool, α-terpineol)
• Treatment BM had a sweeter taste compared with the other treatments due
to lactose hydrolysis during fermentation, resulting in an increase of free
galactose
 Sources
• Behare, P., et al. 2016. Yogurt: Yogurt Based Product. Elsevier.
• Behare, P., et al. 2016. Yogurt: Dietary Importance. Elsevier.
• Bruzantin, F.P. 2016. Physicochemical and Sensory Characteristics of Fat-Free Goat Milk Yogurt with Added Stabilizers and
Skim Milk Powder Fortification. J. Dairy Sci.
• Freitas, M. 2017. The Benefits of Yogurt, Cultures, and Fermentation. Elsevier.
• Huang, L., et al. 2020. textural and Organoleptic Oroperties of Fat-Free Buffalo Yogurt as Affected by Polydextrose.
International Journal of Food Properties.
• Ibrahim, I.A., et al. 2019. Effect of Fermentation Temperatire and Culture Concentration on Microbial and Physicochemical of
Cow and Goat Milk Yogurt. IOP Conference Series: Earth and Environmental Science.
• Nagaoka, S. 2019. Yogurt Production. Springer Nature.
• Rahman, S.R., et al. 2016. Studies on Yogurt Production Using Lactobacillus bulgaricus and Streptococcus thermophilus
Isolated From Market Yogurt. J. Sylhet Agril. Univ.
• Soni, R., et al. 2020. Development of Probiotic Yogurt: Effect of Strain Combination on Nutritional, Rheological, Organoleptic
and Probiotic Properties. J Food Sci Technol.
• Suzery, M., et al. 2018. Improvement the Yogurt Nutritional Value, Organoleptic Properties and Preferences by Spirulina
Supplementation. IOP Conference Series: Earth and Environmental Science.
• Widayat, et al. 2020. The Characterization of Physicochemical, Microbialogical, and Sensorial Red Ginger Yogurt during
Fermentation. Food Research.