Yoghurt

In Indonesia, coconut water is so abundant which is produced up to 900 millions litres annually. However, many of those are wasted offhand due to lack of utilization in the food sector, resulting in environmental contamination induced by acetic acid fermentation. Whereas, coconut water contains high amounts of fructose, glucose, and phenolic antioxidant, giving it a potential to be utilized as a high antioxidant probiotic drink. This could help with Indonesians' unhygienic and high in free radicals dietary habits to keep digestive problems at bay and also contract free radicals. Yoghurt is a common type of probiotic. But it's expensive and doesn't have enough antioxidants. Therefore, milk will be substituted with coconut water due to lower price and has an antioxidant activity. This research aims to create an affordable high antioxidant probiotic based on coconut water which fermented using Lactobacillus bulgaricus that has antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Candida albicans. Three samples of probiotics drink with different concentrations of lactose, 5% (sample 1), 10% (sample 2), 15% (sample 3), are made through this research. This research conducted in 2 parts which are the making process of the product and the testing of the product which consist of; pH level test, antimicrobial activity test (disk diffusion method), antioxidant activity test (DPPH method), organoleptic test, and production cost comparison of milk based yogurt and coconut water probiotic. From the antimicrobial activity test, sample 2 is more effective to inhibit the growth of Escherichia coli as a negative gram bacteria, Staphylococcus aureus as a positive gram bacteria and Candida albicans as a fungus. The antioxidant activity test shows that most of the samples have strong antioxidant activity based on the Molyneux Table. Sample 2 has suitable pH according to the national standard of Indonesia (SNI-01-2981-1922) according to the pH level test. From the organoleptic test, sample 1 is the most preferable sample because it is the least acidic one. Based on price comparison, coconut water probiotic is 12.000IDR (0,85 USD) cheaper than the milk based yoghurt. The conclusion is sample 2 is the best sample due to it has antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Candida albicans; has a strong antioxidant activity based on the Molyneux table; has the suitable pH according to national standard of Indonesia regarding to probiotic pH level; and has a suitable taste to be consumed, therefore coconut water has a good potential to be utilized as a probiotic drink.

Yoghurt contains beneficial bacteria that confer health benefits to the consumer. Yoghurt combined with papaya juice may
result in a product with enhanced functional and nutritional properties, and sensory acceptability. Papaya possesses antioxidant
properties as it is rich in β-carotene and phenolic compounds. The objective of this research was to investigate the effect of
papaya juice supplementation and levels of gelatin addition on physicochemical and acceptability of yoghurt. The experiment was
laid out in a 3×4 full factorial arrangement where each of three gelatin addition levels (0.5, 0.6 and 0.7% w/v of the milk) were
combined with one of the four papaya juice addition levels (0,10,15 and 20% w/w of the base milk) to give twelve different yoghurt
formulations. Proximate composition, total phenolics, total carotenoids and reducing power of yoghurt samples were determined
on day 1 whereas yoghurt firmness and consumer acceptance tests were done on day 7. The addition of papaya juice to yoghurt
formula resulted in a decrease in fat and an increase in the total solids, protein and ash values. The addition of gelatin improved
the syneresis and firmness of yoghurt. Increased amount of gelatin and papaya juice addition significantly (P≤0.05) decreased the
syneresis of yoghurt samples and increased the firmness. The total carotene, phenolic and reducing power of yoghurt samples were
significantly (P≤0.05) increased with the increased papaya juice level. Panelists favored samples with 10% papaya juice and 0.5%
gelatin in terms of appearance, color and overall acceptability. The results indicated the viability of commercially producing papaya
juice supplemented yoghurt along with gelatin to combat syneresis, improve firmness, enhanced the total carotenoids, phenol and
reducing power, crude protein and total solid of the yoghurt samples. Therefore, it is concluded that addition of papaya juice into
yogurt improves the nutritional and functional property of yoghurt.

İsli (yanık kokulu) yoğurt; Denizli’ye özgü fermente bir süt ürünüdür. Yanık kokusunun en temel sebebi, odun ateşinde iyice kızdırılan bakır kazanın içerisine bir su bardağı kadar sütün dökülmesi ile oluşan süt yanığıdır. İsli (yanık kokulu) yoğurdun geleneksel olarak odun ateşinde pişirilmesi de yoğurttaki tütsülü veya dumanlı kokunun bir diğer kaynağıdır. Süt piştikten sonra ev tipi yoğurt mayalama yöntemi ile mayalanan yoğurt bir gün bekletildikten sonra torbalara aktarılarak kalan suyu süzdürülmekte ve bu işlem yanık tadını daha da yoğunlaştırmaktadır.

The effect of blending soy milk with buffalo or cow milk on various yoghurt properties was studied. Five treatments of yoghurt were prepared from soymilk, buffalo milk, cow milk, mixture of 75% buffalo’s milk + 25% soymilk and mixture of 75% cow’s milk + 25% soymilk. Soy milk yoghurt had the lowest acidity, redox potential, total solids, fat, total nitrogen, ash, total volatile fatty acids, saturated fatty acids and total amino acids contents while buffalo’s milk yoghurt had the highest. Mixing of soymilk with buffalo or cow milk lowered these values in the produced yoghurt. Conversely, soymilk yoghurt possessed the highest level of unsaturated fatty acids and linoleic acid and α-linolenic acid. The counts of S. thermophiles were almost similar in fresh yoghurt samples. Using soy milk only or mixed with buffalo or cow milk in yoghurt manufacture clearly decreased the count of L. bulgaricus. Blending buffalo or cow milk with soy milk increased the sensory evaluation scores of yoghurt.

Producing Bulgarian Yoghurt looks at how an ordinary product such as yoghurt can be so closely intertwined with health, longevity, consumption, and economics, yet also with the national identity formation and European integration of a country like Bulgaria. By studying how the authenticity of Bulgarian yoghurt has been created over time, the author explores the ways in which food and culture shape each other.
Combining a wide array of sources, this book unravels the story of yoghurt becoming an authentic product through the interaction among citizens, consumers, producers, scientists, and politicians. It focuses on how the exchange of food across national borders contributed to a process of European integration hidden under the radar of the European Union’s official political stage. This is an original contribution to the history of technology and food studies, while also making visible the kind of tensions national identity caused within the context of Europe.

Yoghurt merupakan produk berbasis susu yang mengalami proses fermentasi. Karena sulitnya akses terhadap susu sapi di Indonesia, perlu dikembangkan alternatif pengganti susu sapi dalam pembuatan yoghurt. Santan kelapa dapat menjadi salah satu alternatif, mengingat beberapa kelebihannya dibandingkan susu sapi. Nutrisi yang terkandung dalam santan kelapa juga sesuai bagi pertumbuhan Lactobacillus bulgaricus dan Streptococcus thermophilusyang merupakan bakteri penghasil asam laktat dalam proses pembuatan yoghurt. Bakteri asam laktat memiliki waktu optimum untuk mengasilkan asam laktat dalam jumlah yang cukup untuk memenuhi kualitas yoghurt santan kelapa yang baik. Penelitian ini bertujuan untuk mengetahui pengaruh lama proses fermentasi terhadap kualitas yoghurt santan kelapa serta waktu optimum yang diperlukan untuk menghasilkan kualitas yoghurt yang baik sesuai standar dan sesuai selera masyarakat. Penelitian dilakukan dengan tiga perlakuan berbeda. Yoghurt difermentasikan dengan waktu fermentasi selama 12, 18, dan 24 jam dengan menggunakan starter berupa yoghurt plain. Hasil penelitian menunjukkan lama waktu fermentasi berpengaruh terhadap rasa, aroma, tingkat keasaman, dan tekstur yoghurt akibat dari konsentrasi asam laktat yang dihasilkan. Kesimpulan dari penelitian ini yaitu lama waktu fermentasi berpengaruh terhadap rasa, aroma, tingkat keasaman, dan tekstur yoghurt santan kelapa. Waktu optimum yang diperlukan untuk menghasilkan kualitas yoghurt yang baik sesuai standar adalah 24 jam dan sesuai selera masyarakat adalah 18 jam.

Kata kunci : Yoghurt santan kelapa, lama waktu fermentasi, Lactobacillus bulgaricus, Streptococcus thermophilus, waktu optimum

Purpose – The recently introduced ISO 22000:2005 modified the classical HACCP approach by embedding food safety into the wider context of a standardized management system and refining the required safety control measures. There is little guidance regarding ISO 22000 implementation as well as inconsistencies regarding definitions and control measures specifications. This paper aims to provide a structured approach for the implementation of ISO 22000, applied to the case of industrial yoghurt. Design/methodology/approach – The approach consisted of two stages. The first primarily comprises the interpretation of the ISO 22000 specifications. The second includes the application of these requirements (as interpreted) to industrial yoghurt manufacture, considering all major varieties (set, stirred and strained) and types (with or without flavourings). Findings – The paper reveals a managerial perspective of ISO 22000, overcoming existing inconsistencies for determining the necessary control measures, as applied to industrial yoghurt. Research limitations/implications – This research is limited to the case of industrial yoghurt considered. However, the methodology used is general and can apply to any other product. Originality/value – This paper provides an interpretation of ISO 22000, based on other standardized management system practices and widely accepted managerial principles. The findings can help in the development of the necessary state-of-the-practice tools to facilitate future ISO 22000 implementations, in conjunction with the ISO 9001 quality standard.

The effect of supplementation with honey on yoghurt quality was studied. Five treatments of yoghurt were made from buffaloe's and cow's milk mixture (1:1). Control yoghurt was made using classic yoghurt culture, whereas the other four treatments were made by ABT culture and milk fortified with 0, 2, 4, and 6% honey. Changes in rheological, chemical, microbial and organoleptic properties of yoghurt were monitored during refrigerated storage (4°C) of yoghurt for 15 d. Results showed that addition of honey to milk had no significant effect on ABT starter activity. A curd tension increased, whereas curd syneresis decreased in bio-yoghurt fortified with honey. Acidity, TS, WSN and TVFA contents of yoghurt supplemented with honey were higher than those of control. The contents of fat, ash and TN were similar in both. Addition of honey to yoghurt improved the viability of bifidobacteria. Bifidobacteria counts were similar to accepted threshold (106 cfu g-1) for a probiotic effect. Also, addition of honey improved the body, texture and flavour of the yoghurt.

The report presents the actuality of form-factor issues associated with the production, consumption and wholesomeness of dairy products, particularly yogurt. Mentioned are normative methods for assessing quality indicators of yogurt adopted in Bulgaria and in line with EU requirements. Discussed is the problem of objectively assessing the quality of dairy products through analysis of digital images. A comprehensive analysis is made of known optical methods used to assess the quality of yoghurt.

Cultured milk products have been produced as food for at least 8000 years. Yoghurt, or mediumacid fermented milk, is a smooth, viscous gel with a pleasant flavor. The product is obtained
through the lactic formation of specific bacteria. The earliest recorded information about yoghurt
can be found in two books dating back to the eleventh century. Diwan Lughat al-Turk and Kutadgu
Bilig describe the use of yoghurt by nomadic Turks. These Turks first sent yoghurt to France as
medicine for King Francis I. Many scholars believe that the Turks were also responsible for the
spread of yoghurt into Asia and Africa. Marco Polo even wrote that yoghurt was eaten by the
Chinese. It has also long been believed that the consumption of yoghurt and other fermented milk
products provide various health benefits. According to recent research studies, yoghurt has been
found to protect health and prevent disease. People living in the Caucasus, Balkans, and in
Turkey consume a lot of yoghurt and live long lives. Yoghurt is a nutrient-dense food that is an
excellent source of high-quality protein, calcium, and other minerals and vitamins. Yoghurt has
been present in Turkish cuisine since ancient times. Many different types of yoghurt are available
in Turkey: plain yoghurt, low-fat yoghurt, non-fat yoghurt, Turkish-type creamy yoghurt, filtered
yoghurt, sac yoghurt, Silivri yoghurt, winter yoghurt, and salted yoghurt. It is a basic food product
that is dried, filtered, diluted, or mixed with other foods into many different products. There are
many traditional foods and drinks—such as kurut, tarhana, ayran, cacik and various appetizers,
soups, and desserts—produced with yoghurt in Turkish cuisine. Gourmand tourists prefer regional
cuisine and local dishes, and are heartily interested in good food and drink. They are travelers
whose chief focal point and purpose is for a culinary tourist experience. Restaurants in Turkey
offer many traditional dishes made with yoghurt to gourmand tourists during their visits. Chefs of
these restaurants are committed to serve genuine Turkish dining experience with varied menu
selections produced with yoghurt and other Turkish flavors. The variety of Turkish cuisine plays
an important role within the gourmand tourism experience. The aim of this study is to explain the
importance of yoghurt in Turkish cuisine and its importance within the gourmand tourism
experience. This paper relies on qualitative research to track the history of yoghurt, its nutritional
value and health benefits, its production methods, and its role in Turkish cuisine. A literature
review and expert interviews are used as a research methodology.

The production and consumption of sooty (burnt-scented) strained yogurt, one of the traditional foods specific to Denizli, was examined in this study. General screening model was used in the study based on quantitative and qualitative data. The sample of the study consisted of 366 participants living in Denizli city center and they were selected by convenience sampling method. Survey technique, one of the quantitative research methods, was used to collect data to determine the perceptions, attitudes and behaviors of Denizli people towards burnt-scented yogurt. The data was analyzed using the IBM SPSS Statistics 22.0 package program. Standard deviation was used for analysis, while relations between the percentage value and variables were analyzed with Chi-Square and Fisher's Exact Test P values. Standard interview technique from qualitative research methods was used in obtaining data for enterprises that produce sooty strained (burnt-scented) yogurt located in Denizli province Center. During the interview, the question form prepared by the researcher was used. Gender, age, marital status and educational status were taken into account as independent variables in the analysis of the research results. Considering age groups as an independent variable, it is understood that the frequency of yogurt consumption increases as the age increases. When examined by taking into account the marital status, it is understood that single individuals consume yoghurt more frequently.

Bu araştırmada Denizli'ye özgü geleneksel gıdalardan isli (yanık kokulu) yoğurdun üretim ve tüketimi incelenmiştir. Nicel ve nitel verilere dayanılarak yapılan çalışmada genel tarama modeli kullanılmıştır. Araştırmanın örneklemi Denizli il merkezinde yaşayan, kolayda örnekleme yöntemi ile seçilen 366 katılımcıdan oluşmuştur. Denizli halkının isli (yanık kokulu) yoğurda yönelik bakış açılarını, tutum ve davranışlarını belirlemeye yönelik verilerin toplanmasında nicel araştırma yöntemlerinden anket tekniği kullanılmış ve elde edilen veriler IBM SPSS Statistics 22.0 paket programı aracılığı ile analiz edilmiştir. Analizler için standart sapma; yüzde değeri ile değişkenler arasındaki ilişkiler ise Ki-kare ve Fisher's Exact Testi P değerleri ile analiz edilmiştir. Denizli il merkezinde bulunan ve isli (yanık kokulu) yoğurt üretimi yapan müstahsil işletmelere yönelik verilerin elde edilmesinde ise nitel araştırma yöntemlerinden standart görüşme tekniği kullanılmıştır. Görüşme sırasında araştırmacı tarafından hazırlanan soru formu kullanılmıştır. Araştırma sonuçlarının analizinde bağımsız değişken olarak cinsiyet, yaş, medeni durum ve eğitim durumu dikkate alınmıştır. Bağımsız değişken olarak yaş grupları dikkate alınarak incelendiğinde yaş ilerledikçe yoğurt tüketim sıklığının da buna paralel olarak artış gösterdiği; medeni durum dikkate alınarak incelendiğinde ise bekar bireylerin daha sık yoğurt tükettikleri anlaşılmaktadır.

As is well known, the date fruits are good sources of many nutrients. Also, yoghurt especially bio-yoghurt has a lot of nutritional and healthy benefits. The aim of this study was to combine the benefits of date and bio-yoghurt in one product which can be made by simple manner. Six treatments of yoghurt were made from cow's milk fortified with 10 and 15% rutub date and using classic or ABT-5 cultures. Changes in rheological, chemical, microbial and organoleptic properties of yoghurt were monitored during refrigerated storage (4°C) of yoghurt for 15 d. Results showed that fortification with date accelerates the rates of fermentation and lowered coagulation time. For rheological analyses, curd tension, viscosity and water holding capacity values increased whereas curd syneresis values decreased in bio-yoghurt fortified with date. Redox potential values were lower in date yoghurt as compared with control. Acidity, carbohydrate, total solids, dietary fiber and ash contents of yoghurt supplemented with date were higher than those of control. Supplementation of date increased mineral contents (K, Ca, P, Mg, Na and Fe), total nitrogen, water soluble nitrogen, total phenols and total volatile fatty acids of yoghurt. The addition of date improved the viability of lactic acid bacteria and bifidobacteria. The bifidobacteria counts were sufficient to yield numbers of beneficial organisms that were higher than the accepted threshold (106cfu.g-1) for a probiotic effect. Also, date adding improved the body, texture and flavor of the yoghurt.

The effect of fortification with both honey and olive oil on yoghurt quality was investigated. Control yoghurt was made using classic yoghurt culture and whole milk. Other four yoghurt treatments were made by ABT culture and whole milk fortified with 0+0, 2+1, 4+2, and 6+4% of honey and virgin olive oil respectively. The sixth treatment was prepared using ABT culture and skim milk contained 6% honey + 4% virgin olive oil. Changes in rheological, chemical, microbial and organoleptic properties of yoghurt were monitored during refrigerated storage (4°C) for 15 days. Mixing of yoghurt milk with honey and olive oil to milk showed a slight decrease in rates of acidity development. Fortification of milk with honey and olive oil had no clear effect on coagulation time whereas increased curd tension and decreased curd syneresis values. Addition of honey and olive oil increased acidity, TS, fat, ash and TVFA contents of the produced yoghurt while there were no differences in TN and WSN values. Yoghurt contained honey and olive oil had lower TVBC, moulds and yeasts numbers as compared with control. Adding of honey and olive oil stimulated the growth and viability of bifidobacteria which helped in maintenance their counts above the recommended levels (106cfu.g-1) for a probiotic effect. Finally, supplementation of yoghurt with honey and olive oil greatly improved the sensory evaluation scores.

Fruit yoghurt was prepared with the addition of different ratios (5, 10 and 15%) of jackfruit and mango juice. The physical, chemical and microbiological characteristics were analyzed to
assess the quality of yoghurt. The physical parameters showed that 5% JFD and 10% MFD came in top position compared to other
types of yoghurt or Dahi. The fat and protein contents
decreased in both JFD and MFD but not in plain Dahi
owing to the lower fat and protein content of fruit juice.
Acid contents increased in JFD and MFD due to
the high concentrations
of fermentable sugars in
fruit juice which promotes
acid formation. The microbial
concentration of
fruit Dahi were within
standard values, though
the H and K Dahi samples
contained slightly below
standard cocci and bacilli.
The findings confirm that
the addition of fruit juice up to a certain limit, not
exceeding 5-10 % of the milk, improved the color, texture,
flavor and taste of yoghurt.
Keywords: Fruit juice, Yoghurt intervention.

Buffalo’s bio-yoghurt was manufactured with or without fortification with zinc, iron and/or ascorbic acid. There was non-significant differences between treatments of buffalo’s bio-yoghurt in pH, titratable acidity, total solids, fat, protein, acetaldehyde, total volatile fatty acids contents, the viable numbers of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus. While, significant differences between treatments were noticed in water-soluble nitrogen/total nitrogen, ascorbic acid contents, the viable number of Bifidobacterium lactis and total organoleptic score. During storage at 4oC for 10 days, non-significant differences were noticed in total solids, protein, acetaldehyde contents and the viable number of Lactobacillus acidophilus in all samples. Also, the pH value; fat and ascorbic acid contents; the viable numbers of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium lactis and total organoleptic score significantly decreased during storage period. While, significant increased in titratable acidity, water soluble nitrogen/total nitrogen and total volatile fatty acids contents were noticed. Lactic acid bacteria consumed ascorbic acid during fermentation (5.5 hours) with an average retention 4-8 % in fresh bio-yoghurt. The numbers of yoghurt and bio starter bacteria were > 107 cfu g-1 in fresh and stored bio-yoghurt. Fortification of the bio-yoghurt with zinc had the highest organoleptic score followed by control and iron-treatments, ascorbic acid treatment then zinc + iron + ascorbic acid treatment in order. The results indicated the possibility of fortification of bio-yoghurt with zinc and iron without any inhibition on the counts of bio starter bacteria and any defects on the organeloptic properties of the resultant product.
It is suggested that the ingestion of 125 g of zinc or iron-enriched bio-yoghurt would provide 17 to 83 % or 14 to 25 %, respectively of recommended dietary allowances of both essential trace elements for infants, children and other population groups in Egypt in addition to health benefits of probiotic bacteria.

The effect of fortification with olive oil on yoghurt quality was investigated. Control yoghurt was made using classic yoghurt culture and whole milk. Other four yoghurt treatments were made by ABT-5 culture and whole milk fortified with 0, 1, 2, and 4% virgin olive oil. The sixth treatment was prepared using ABT culture and skim milk with 4% virgin olive oil. Changes in rheological, chemical, microbial and organoleptic properties of yoghurt were monitored during refrigerated storage (4°C) of yoghurt for 15 d. Samples of yoghurt with added olive oil to whole milk showed a slight decrease in titratable acidity during the 180 min of fermentation. Adding of olive oil had no clear effect on coagulation time and curd tension whereas decreased the syneresis of yoghurt. Acidity, TS, fat and TVFA contents of yoghurt supplemented with olive oil were higher than those of control whereas the contents of TN and WSN were similar in both. Yoghurt samples fortified with olive oil had less numbers of TVBC. The addition of olive oil improved the viability of lactic acid bacteria and bifidobacteria. The bifidobacteria counts were sufficient to yield numbers of beneficial organisms that were higher than the accepted threshold (106 cfu.g-1) for a probiotic effect. Also, olive oil adding improved the body, texture and flavor of the yoghurt.

The present work aimed to investigate the use of hazelnut milk (HM) with dairy milk in the preparation of yoghurt. Cow milk (CM) mixed with HM (75:25, v/v) was used as the raw material for HM-enriched yoghurt (HMEY). The control sample was prepared with CM only. The proximate composition, physicochemical and sensorial properties, and fatty acid and sterol compositions were determined. The proximate composition of the HMEY samples was found to be compatible with dairy yoghurt. The HMEY samples were rich in monounsaturated fatty acids (mainly oleic acid), whereas the control sample had a higher level of saturated fatty acids. The HMEY samples had a lower cholesterol content than the control sample. They also contained phytosterols (mainly β-sitosterol). These findings reveal that HM might have a potential in yoghurt manufacturing, and that the use of HM might enhance the health benefits of yoghurt especially in sustaining cardiovascular health.

um€ ushane, Turkey This study aimed to evaluate the physicochemical, chemical, rheological, sensorial and microbio-logical properties of yoghurt enriched with polyunsaturated fatty acids (PUFAs). The PUFA-enriched yoghurt was prepared with walnut slurry (10%À50%) and skimmed milk (50%À90%). Compared with the control yoghurt, it contained a lower content of protein, potassium, sodium and phosphorus, and a higher content of fat, iron, magnesium and zinc. Moreover, it exhibited a lower syneresis value and a higher water-holding capacity value. Its fat was rich in omega fatty acids, mainly linoleic and linolenic acids. These research findings revealed that walnut slurry could be used in yoghurt manufacture to develop fermented milk products as functional foods, especially when enriched with omega fatty acids.

The present study investigated the effects of pH (pH 3, 4, 5 and 6) treatment and refrigerated storage at 4 C on the stability of colourant preparations from red pitahaya and compared to a commercial col-ourant preparations from red beet, E-162. The potential of using colourant preparations from red pit-ahaya in yoghurt and compared to E-162 was also investigated. Immediately after pH treatment, the highest percentage of reduction of betacyanin was observed at pH 3. The loss of betacyanin content in yoghurts containing colourant preparations from red pitahaya and E-162 over 14-days of refrigerated storage was 1.0± 0% and 1.6± 0.1%, respectively. Syneresis in yoghurt containing colourant preparations from red pitahaya and E-162 were lower than that of plain yoghurt. The addition of betacyanins from red pitahaya or E-162 increased the free radical scavenging activity in yoghurts. The total microbial counts of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus in yoghurts containing colourant preparations from red pitahaya and E-162 were in the 10 8 e10 9 CFU/mL range. The colour acceptability of yoghurt containing colourant preparation from red pitahaya was similar with E-162 and a commercial strawberry flavoured yoghurt suggesting its potential application as a natural functional colourant.

Labneh (concentrated yoghurt) is a semisolid dairy product made from yoghurt by draining away part of its water. The effect of utilization soy milk and ABT culture in Labneh preparation on chemical composition, microbial properties and sensory evaluationproperties was studied. Six treatments of Labneh were manufactured from soy and cow milk and their mixtures using classic and ABT-5 starters. Values of yield, acidity, redox potential (Eh), total solids (TS), fat, ash, TN, TVFA, saturated fatty acids (SFA), monounsaturated fatty acids (MUSFA), and total amino acids were lower while unsaturated fatty acids (USFA), polyunsaturated fatty acids (PUSFA) and linoleic acid and α-linolenic acid contents were higher in Labneh made from soy milk than that made from cow milk. Also, Str.thermophillus, L. acidophilus and bifido bacteria numbers were high in soy milk Labneh. Mixing of cow milk with soy milk improved the sensory evaluation scores of Labneh. Labneh made using classic starter had higher values of yield, acidity, WSN, TVFA, SFA and lower values of pH than that made using of ABT Labneh. ABT culture Labneh possessed high levels of USFA and total free amino acids contents.

Yoghurt is a dairy product produced by the fermentation of milk carried by the activity of bacteria. The bacteria used for the production of yoghurt are represented by the term yoghurt cultures. These bacteria ferment the milk sugar lactose into lactic acid which then acts on the milk protein to give yoghurt its texture and characteristic flavor. Basically cow's milk is used for making yoghurt all over the world but milk from water buffalo, goats, sheep, camels and yaks is also used for the same purpose in different parts of the world. In theoretical terms milk from any mammal can be used for making yoghurt. Soy-yoghurt is a non-dairy product obtained from the soy milk derived from soybeans.

In this study yoghurt was made from cold stored buffaloe's or cow's milk for 24 or 48 hours. Also, the effect of addition of morning and evening milk to refrigerated stored milk on some properties of yoghurt was studied. Results showed that yoghurt made from buffaloe's milk possessed higher acidity, TS, fat, ash and TN while had lower WSN, WSN/TN, NPN, NPN/TN and TVFA values than those of made from cow's milk. Blending various lactations milks with cold stored milk raised the acidity and TVFA values and lowered the pH values of the resultant yoghurt and had no clear effect on TS, fat, ash, TN, TN/DM, WSN, WSN/TN, NPN and NPN/TN. Refrigerated storage of buffaloe's or cow's milk increased the acidity and TVFA values of yoghurt and had no clear effect on TS, fat, ash, TN, TN/DM, WSN, WSN/TN, NPN and NPN/TN. Yoghurt made from buffaloe's milk contained higher numbers of total viable bacterial count (TVBC), lactic acid (LAB), psychrophilic bacteria, proteolytic...

The response surface methodology (RSM) was used to optimize the formulation of guava seed powder fortified
yoghurt (GSPFY). The independent variables were proportions of guava seed powder (0.8 - 2 g/100 g), yoghurt
culture (2 – 4 %), and incubation temperature (37- 42ºC). The analyses show that the GSPFY has firmness 172.89
g,  fermentation  time  5.10  hr,  whey  separation  was  3.17  %  during  the  optimization  process.  The  optimized
yoghurt was also high in dietary fibre (0.82 %), antioxidant activity (54.58 %) and total phenolic content (25.03
%). From the analysis of variance, the R 2  of all response variables is more than 0.77 that indicates that a high
proportion of variability was explained by the model.

Manfaat yoghurt < http://aditw.com/manfaat-yoghurt-heavenly-blush-untuk-pencernaan/ >bagi kesehatan ternyata sangat banyak namun masih banyak yang enggan untuk mengkonsumsinya karena rasanya yang asam. Karena alasan itulah merk yoghurt terkenal Heavenly Blush menghadirkan yoghurt aneka rasa yang pastinya enak dengan tingkat keasaman yang pas di lidah. Produk Heavenly Blush termasuk yoghurt yang aman untuk ibu hamil, salah satu manfaat yogurt untuk ibu hamil adalah tingginya kalsium yang dikandungnya sehingga sangat baik untuk mendukung tumbuh kembang janin didalam kandungan.Heavenly Blush Yogurt juga merupakan yogurt yang baik untuk diet karena terbuat dari susu yang rendah lemak dan rendah gula dan tanpa tambahan bahan pengawet . Jadi kalau berbicara tentang merk yoghurt yang paling bagus atau merk yogurt terbaik di indonesia mungkin Heavenly Blush bisa masuk didalamnya dan siap bersaing dengan merk yoghurt di Indonesia lainnya.

Yoghurt adalah hasil fermentasi dari susu dengan Bakteri Asam Laktat. Yogurt mengandung segala kebaikan susu seperti vitamin, mineral, kalsium, zinc, dan asam betahidroksi ditambah dengan manfaat dari bakteri baik hasil dari fermentasi tersebut. Yogurt lebih mudah dicerna oleh tubuh kita dibandingkan susu. Jadi tidak ada alasan lagi bagi penderita lactose intolerance untuk tidak mendapat asupan kalsium.

Manfaat yoghurt tidak hanya untuk kesehatan saja namun juga bermanfaat untuk kecantikan. Kandungan zinc didalamnya dapat mencegah timbulnya jerawat dan mempercepat penyembuhan luka termasuk jerawat. Ditambah kandungan asam beta hidroksinya juga membuat kulit kita jadi lebih cerah, lembut dan kenyal.

Yoghurt Heavenly Blush dibuat dari susu rendah lemak dan rendah gula sehingga bisa dikatakan inilah yogurt yang bagus untuk diet dan pastinya mendukung gaya hidup sehat aktif, utamanya pada wanita akan membuat penampilan lebih menarik dengan kulit sehat dan tubuh ideal.

Untuk mendukung gaya hidup aktif dan selalu mobile, Heavenly Blush menciptakan inovasi baru, produk minuman yogurt pertama di Indonesia yang dapat dinikmati dimana dan kapan saja dalam kondisi apapun. Tidak seperti minuman yogurt lain, Heavenly Blush Yogurt Drink To Go tidak harus disimpan di kulkas. Hadir dalam kemasan tetrapack 200 ml yang sangat praktis, diproduksi secara aseptis menjadikan Heavenly Blush Yogurt Drink To Go minuman menyehatkan yang tahan lama meski dibuat tanpa menggunakan bahan pengawet. Tak perlu diragukan lagi standar kesehatan dari produk ini.

Dengan minum Heavenly Blush Yogurt Drink To Go kita akan mendapatkan manfaat susu dalam kesegaran dan kenikmatan yogurt strawberry, Peach & Blackcurrant yang rendah lemak dan tinggi kalsium. Heavenly Blush Yogurt Drink To Go adalah yogurt yang mengandung probiotik sehingga sangat baik untuk kesehatan pencernaan. Nikmati kesegaran strawberry, Peach & Blackcurrant dalam Heavenly Blush Yogurt Drink To Go setiap hari dan jadikan hidup Anda lebih sehat.

BACKGROUND AND OBJECTIVE: Probiotics have beneficial effects on the host by improving the intestinal microflora. The role of intestinal microflora in obesity-related disorders such as nonalcoholic fatty liver disease (NAFLD) largely is known. There are evidences for the possible effects of probiotics products in NAFLD. This study aimed to investigate the effects of probiotic yogurt intake compared to conventional yogurt on anthropometric parameters in patients with NAFLD. METHODS: In present double-blind randomized controlled clinical trial, 72 NAFLD patients with body mass index (BMI) greater than 25 Kg/m 2 were studied. Subjects were randomly allocated to either the intervention or control group (n=36, in each group) and consumed daily 300 g of probiotic yogurt or 300 g of conventional yogurt for 8 week, respectively. Dietary intakes, weight, height and waist circumference were measured at the beginning and end of the study and BMI were calculated. Statistical analysis was performed using SPSS software. Data were analyzed by chi-squared test, independent sample t-tests, analysis of covariance and paired t-tests. (IRCT: 201210313664N8) FINDINGS: In probiotic yogurt group significant reductions were observed in weigh (84.32±13.2 vs. 82.58±13.33 Kg) and BMI (30.1±3.61 vs. 29.48±3.7 Kg/m 2 ; p<0.001 for both). Changes percent in weight and BMI were 1.07% compared with the control group (p<0.004 and p<0.005, respectively). Waist circumference significantly was decreased in both of groups (97.4±8.45 vs. 95.71±8.36 cm in probiotic yogurt group and 98.38±10.58 vs. 97.04±10.56 cm in conventional yogurt group; p<0.002 for both) but these changes were not different between two groups. CONCLUSION: The result of this study showed that probiotic yogurt consumption lead to reduction of weight and BMI in NAFLD patients and may be useful in weight management in these patients. Please cite this article as follows: Rafraf M, Nabavi S, Somi MH, Homayouni-Rad A, Asghari-Jafarabadi Rad M. The effect of probiotic and conventional yogurt consumptions on anthropometric parameters in individuals with non alcoholic fatty liver disease. J Babol Univ Med Sci 2014;16(9):55-62.