Yogurt milk
Pro Research Analysisby 
Searched over 200M research papers for "yogurt milk"
The Impact of Milk Types and Additives on Yogurt Quality and Health Benefits
Introduction to Yogurt Production and Milk Types
Yogurt is a widely consumed dairy product known for its nutritional benefits and unique flavor, which is produced through the fermentation of milk by lactic acid bacteria, primarily Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. The type of milk used in yogurt production, whether cow's, ewe's, or reconstituted milk powder, significantly influences the final product's physicochemical and sensory properties .
Influence of Milk Source and Additives on Yogurt Quality
Cow's Milk vs. Ewe's Milk
Ewe's milk yogurt, compared to cow's milk yogurt, is richer in proteins, minerals, and short- and medium-chain fatty acids. Studies have shown that ewe's milk yogurt can have a more pronounced effect on reducing inflammatory markers in individuals with borderline-high plasma cholesterol levels. This suggests that the type of milk used can impact the health benefits of yogurt, particularly in terms of inflammation and gut microbiota composition.
Reconstituted Milk Powder with Additives
Using whole milk powder reconstituted in aqueous fennel seed extract to make yogurt has been shown to enhance the product's antioxidant activity and total phenolic content without altering its basic composition (moisture, protein, fat, and ash contents). This method also results in a decrease in titratable acidity and an increase in pH, which can affect the yogurt's flavor and shelf life.
Skim Milk Powder and Dairy Cream
The addition of skim milk powder (SMP) and dairy cream (DC) to yogurt formulations can significantly influence the fermentation process and the final product's protein and fat content. Yogurts with added SMP have higher protein content and lower fat content, which can improve their nutritional profile and sensory acceptance. This approach can be used to create high-value yogurts with enhanced physicochemical and sensory properties.
Health Benefits of Yogurt Consumption
Gastrointestinal and Cardiovascular Health
Regular consumption of yogurt and other fermented milk products is associated with various health benefits, including improved gastrointestinal health, reduced risk of breast and colorectal cancer, better weight management, and enhanced cardiovascular health. These benefits are attributed to the probiotics present in yogurt, which can positively influence gut microbiota and overall health.
Insulin Resistance and Liver Health
In obese women with nonalcoholic fatty liver disease (NAFLD) and metabolic syndrome (MetS), yogurt consumption has been shown to improve insulin resistance and reduce liver fat more effectively than milk. This improvement is likely due to yogurt's ability to enhance lipid metabolism, reduce inflammation and oxidative stress, and alter gut microbiota composition.
Processing Methods and Their Effects on Yogurt
Conventional vs. Innovative Processing
Traditional milk processing methods, such as homogenization and pasteurization, along with fermentation, play a crucial role in developing yogurt's texture and flavor. Innovative processing techniques, including ultra-high pressure, ultrasound, microfluidization, and pulsed electric fields, are being explored to further enhance these properties. These methods can lead to the production of yogurts with improved textural and sensory attributes, catering to consumer preferences.
Probiotic Viability and Storage Stability
The viability of probiotic bacteria in yogurt during storage is a critical factor for maintaining its health benefits. Different probiotic strains have varying effects on yogurt's physicochemical properties and sensory characteristics. Ensuring high counts of viable probiotics throughout the storage period is essential for the product's efficacy and consumer acceptance.
Conclusion
The type of milk and additives used in yogurt production, along with the processing methods, significantly influence the final product's quality and health benefits. Ewe's milk and reconstituted milk powder with functional additives like fennel extract can enhance yogurt's nutritional profile and health effects. Regular consumption of yogurt is associated with numerous health benefits, including improved gastrointestinal and cardiovascular health, better weight management, and reduced inflammation. Innovative processing techniques continue to evolve, offering potential improvements in yogurt's texture and flavor, thereby meeting consumer demands for high-quality dairy products.
Sources and full results
Most relevant research papers on this topic