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TOPIC: DAIRY PRODUCT

YOGURT
Yogurt appeared about 5000 years ago in Mesopotamia when humans
began to domesticate dairy animals. This wonderful dish was discovered
by accident during sheep stomachs' collection and transportation of milk.
Yogurt is a widely used fermented dairy product in the world, it keeps
the nutritious properties of milk while lactose is transformed into lactic
acid by lactic acid bacteria (LAB) fermentation. The milk making
process must use 2 strains of lactic acid bacteria, a fast fermenter that
lowers PH and a slow fermenter which creates the aroma of yogurt.
Yogurt provides a good to excellent source of highly bioavailable protein
and an excellent source of calcium as well as a source of probiotics that
may provide a range of health benefits high digestibility, easy
absorption, and very good for the intestinal tract. It’s most commonly
made from cow’s milk, but you can find yogurt made from the milk of
other animals including goats, sheep, yaks, camels, and water buffalo.
Besides, several substances are commonly used as food additives in
commercial yogurt production, including sodium carboxymethyl
cellulose, gelatin, modified starch, pectin, and guar gum to improve the
texture, state, and taste of the product. It has been reported that some
strains for yogurt fermentation such as Streptococcus thermophilus
(Amatayakul et al., 2006), lactic acid bacteria can secrete
exopolysaccharide (EPS) to affect the texture of yogurt and the EPS
could enhance the water retention of yogurt. Yogurt fermented by EPS-
 producing strains exhibits superior textural features in contrast to non-
EPS-producing strains. Aside from the nutritional and functional
benefits, it is worth investigating whether Lactobacillus EPS can
improve the textural properties of yoghurt throughout the fermentation
process (Li et al., 2020). As a result, the goal of this study was to see if
Lactobacillus EPS could improve the textural features of yogurt
throughout the fermentation process.
References
1. https://luanvan.co/luan-van/de-tai-cong-nghe-san-xuat-sua-chua-
63609/
2. https://bcdairy.ca/food-for-thought-a-short-history-of-yogurt/
#:~:text=Its%20first%20known%20appearance%20was,or
%20soured%20in%20warm%20temperatures
Amatayakul, T., Halmos, A. L., Sherkat, F., & Shah, N. P. (2006). Physical characteristics of yoghurts made using
exopolysaccharide-producing starter cultures and varying casein to whey protein ratios. International
Dairy Journal, 16(1), 40–51. https://doi.org/10.1016/J.IDAIRYJ.2005.01.004

Li, X. W., Lv, S., Shi, T. T., Liu, K., Li, Q. M., Pan, L. H., Zha, X. Q., & Luo, J. P. (2020). Exopolysaccharides from
yoghurt fermented by Lactobacillus paracasei: Production, purification and its binding to sodium
caseinate. Food Hydrocolloids, 102. https://doi.org/10.1016/j.foodhyd.2019.105635