Physiochemical and Microbial Analysis of Tibetan Yak Milk Yogurt in Comparison to Locally Available Yogurt

Yak yogurt, which is rich in microorganisms, is a naturally fermented dairy product prepared with ancient and modern techniques by Chinese herdsmen in the Qinghai-Tibet Plateau. The objective of this research was to assess the impact of <i<Lactobacillus bulgaricus</i< and <i<Strept...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Zhipeng Huang [verfasserIn] Arslan Habib [verfasserIn] Xiaoming Ding [verfasserIn] Hong Lv [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	genetic stability Tibetan yak yogurt fermented milk

Übergeordnetes Werk:	In: Molecules - MDPI AG, 2003, 28(2023), 13, p 5242
Übergeordnetes Werk:	volume:28 ; year:2023 ; number:13, p 5242

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/molecules28135242

Katalog-ID:	DOAJ093991835

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authorswithroles_txt_mv	Zhipeng Huang @@aut@@ Arslan Habib @@aut@@ Xiaoming Ding @@aut@@ Hong Lv @@aut@@
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callnumber-first	Q - Science
author	Zhipeng Huang
spellingShingle	Zhipeng Huang misc QD241-441 misc genetic stability misc Tibetan yak yogurt misc fermented milk misc <i<Lactobacillus bulgaricus</i< misc <i<Streptococcus thermophilus</i< misc Organic chemistry Physiochemical and Microbial Analysis of Tibetan Yak Milk Yogurt in Comparison to Locally Available Yogurt
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topic_title	QD241-441 Physiochemical and Microbial Analysis of Tibetan Yak Milk Yogurt in Comparison to Locally Available Yogurt genetic stability Tibetan yak yogurt fermented milk <i<Lactobacillus bulgaricus</i< <i<Streptococcus thermophilus</i<
topic	misc QD241-441 misc genetic stability misc Tibetan yak yogurt misc fermented milk misc <i<Lactobacillus bulgaricus</i< misc <i<Streptococcus thermophilus</i< misc Organic chemistry
topic_unstemmed	misc QD241-441 misc genetic stability misc Tibetan yak yogurt misc fermented milk misc <i<Lactobacillus bulgaricus</i< misc <i<Streptococcus thermophilus</i< misc Organic chemistry
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title	Physiochemical and Microbial Analysis of Tibetan Yak Milk Yogurt in Comparison to Locally Available Yogurt
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title_full	Physiochemical and Microbial Analysis of Tibetan Yak Milk Yogurt in Comparison to Locally Available Yogurt
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title_sort	physiochemical and microbial analysis of tibetan yak milk yogurt in comparison to locally available yogurt
callnumber	QD241-441
title_auth	Physiochemical and Microbial Analysis of Tibetan Yak Milk Yogurt in Comparison to Locally Available Yogurt
abstract	Yak yogurt, which is rich in microorganisms, is a naturally fermented dairy product prepared with ancient and modern techniques by Chinese herdsmen in the Qinghai-Tibet Plateau. The objective of this research was to assess the impact of <i<Lactobacillus bulgaricus</i< and <i<Streptococcus thermophilus</i< starter cultures on the quality and shelf life of yak yogurt, as well as the genetic stability across multiple generations, in comparison to commercially available plain yogurt and peach oat flavor yogurt. Following that, the samples were evenly divided into four treatment groups denoted as T1 (treatment 1), T2, T3, and T4, with each group employing a distinct source of yogurt formulation. T1 included <i<L. bulgaricus</i<, T2 comprised <i<S. thermophilus</i<, T3 consisted of plain yogurt, and T4 represented peach oat yogurt flavor. The findings indicate that T1 yogurt consistently presents a lower pH and higher acidity compared to the other three yogurt types throughout the entire generation process. Moreover, the fat content in all generations of the four yogurt types exceeds the national standard of 3.1 g/100 g, while the total solid content shows a tendency to stabilize across generations. The protein content varies significantly among each generation, with T1 and T4 yogurt indicating higher levels compared to the T2 and T3 yogurt groups. In terms of overall quality, T1 and T4 yogurt are superior to T2 and T3 yogurt, with T1 yogurt being the highest in quality among all groups. The findings revealed that the inclusion of <i<L. bulgaricus</i< led to enhanced flavor, texture, and genetic stability in yak yogurt. This study will serve as a valuable source of data, support, and methodology for the development and screening of compound starters to be utilized in milk fermentation in future research and applications.
abstractGer	Yak yogurt, which is rich in microorganisms, is a naturally fermented dairy product prepared with ancient and modern techniques by Chinese herdsmen in the Qinghai-Tibet Plateau. The objective of this research was to assess the impact of <i<Lactobacillus bulgaricus</i< and <i<Streptococcus thermophilus</i< starter cultures on the quality and shelf life of yak yogurt, as well as the genetic stability across multiple generations, in comparison to commercially available plain yogurt and peach oat flavor yogurt. Following that, the samples were evenly divided into four treatment groups denoted as T1 (treatment 1), T2, T3, and T4, with each group employing a distinct source of yogurt formulation. T1 included <i<L. bulgaricus</i<, T2 comprised <i<S. thermophilus</i<, T3 consisted of plain yogurt, and T4 represented peach oat yogurt flavor. The findings indicate that T1 yogurt consistently presents a lower pH and higher acidity compared to the other three yogurt types throughout the entire generation process. Moreover, the fat content in all generations of the four yogurt types exceeds the national standard of 3.1 g/100 g, while the total solid content shows a tendency to stabilize across generations. The protein content varies significantly among each generation, with T1 and T4 yogurt indicating higher levels compared to the T2 and T3 yogurt groups. In terms of overall quality, T1 and T4 yogurt are superior to T2 and T3 yogurt, with T1 yogurt being the highest in quality among all groups. The findings revealed that the inclusion of <i<L. bulgaricus</i< led to enhanced flavor, texture, and genetic stability in yak yogurt. This study will serve as a valuable source of data, support, and methodology for the development and screening of compound starters to be utilized in milk fermentation in future research and applications.
abstract_unstemmed	Yak yogurt, which is rich in microorganisms, is a naturally fermented dairy product prepared with ancient and modern techniques by Chinese herdsmen in the Qinghai-Tibet Plateau. The objective of this research was to assess the impact of <i<Lactobacillus bulgaricus</i< and <i<Streptococcus thermophilus</i< starter cultures on the quality and shelf life of yak yogurt, as well as the genetic stability across multiple generations, in comparison to commercially available plain yogurt and peach oat flavor yogurt. Following that, the samples were evenly divided into four treatment groups denoted as T1 (treatment 1), T2, T3, and T4, with each group employing a distinct source of yogurt formulation. T1 included <i<L. bulgaricus</i<, T2 comprised <i<S. thermophilus</i<, T3 consisted of plain yogurt, and T4 represented peach oat yogurt flavor. The findings indicate that T1 yogurt consistently presents a lower pH and higher acidity compared to the other three yogurt types throughout the entire generation process. Moreover, the fat content in all generations of the four yogurt types exceeds the national standard of 3.1 g/100 g, while the total solid content shows a tendency to stabilize across generations. The protein content varies significantly among each generation, with T1 and T4 yogurt indicating higher levels compared to the T2 and T3 yogurt groups. In terms of overall quality, T1 and T4 yogurt are superior to T2 and T3 yogurt, with T1 yogurt being the highest in quality among all groups. The findings revealed that the inclusion of <i<L. bulgaricus</i< led to enhanced flavor, texture, and genetic stability in yak yogurt. This study will serve as a valuable source of data, support, and methodology for the development and screening of compound starters to be utilized in milk fermentation in future research and applications.
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title_short	Physiochemical and Microbial Analysis of Tibetan Yak Milk Yogurt in Comparison to Locally Available Yogurt
url	https://doi.org/10.3390/molecules28135242 https://doaj.org/article/2d5ce4186e6549888daf8fdc092f7649 https://www.mdpi.com/1420-3049/28/13/5242 https://doaj.org/toc/1420-3049
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The objective of this research was to assess the impact of <i<Lactobacillus bulgaricus</i< and <i<Streptococcus thermophilus</i< starter cultures on the quality and shelf life of yak yogurt, as well as the genetic stability across multiple generations, in comparison to commercially available plain yogurt and peach oat flavor yogurt. Following that, the samples were evenly divided into four treatment groups denoted as T1 (treatment 1), T2, T3, and T4, with each group employing a distinct source of yogurt formulation. T1 included <i<L. bulgaricus</i<, T2 comprised <i<S. thermophilus</i<, T3 consisted of plain yogurt, and T4 represented peach oat yogurt flavor. The findings indicate that T1 yogurt consistently presents a lower pH and higher acidity compared to the other three yogurt types throughout the entire generation process. Moreover, the fat content in all generations of the four yogurt types exceeds the national standard of 3.1 g/100 g, while the total solid content shows a tendency to stabilize across generations. The protein content varies significantly among each generation, with T1 and T4 yogurt indicating higher levels compared to the T2 and T3 yogurt groups. In terms of overall quality, T1 and T4 yogurt are superior to T2 and T3 yogurt, with T1 yogurt being the highest in quality among all groups. The findings revealed that the inclusion of <i<L. bulgaricus</i< led to enhanced flavor, texture, and genetic stability in yak yogurt. 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Physiochemical and Microbial Analysis of Tibetan Yak Milk Yogurt in Comparison to Locally Available Yogurt

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