Investigation of some quality properties of yogurt made from cow and sheep milk fortified with folic acid (B 9 ), biotin (B 7 ), and vitamin D 3 .

Autor: Aydemir ME; Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Harran University, Şanlıurfa, Turkey., Altun SK; Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Harran University, Şanlıurfa, Turkey.
Jazyk: angličtina
Zdroj: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Jan 30; Vol. 104 (2), pp. 1085-1091. Date of Electronic Publication: 2023 Oct 09.
DOI: 10.1002/jsfa.12995
Abstrakt: Background: The aim of this study was to investigate the effects on some physicochemical properties and starter cultures of yogurts enriched with vitamins at different concentrations during storage. For this purpose, yogurt was produced by adding the vitamins folic acid (B 9 ), biotin (B 7 ), and vitamin D 3 in different concentrations to sheep and cow milk and stored at 4 °C. Physicochemical analyses and microbiological analyses were performed for each group of yogurt on days 0, 7, 14, and 21.
Results: There was no significant difference (P > 0.05) between the groups in pH and titration acidity (%) during storage. It was determined that in the yogurts produced from sheep milk, the groups enriched with vitamins had a higher number of L. bulgaricus than the control group on the 7th day of storage. Moreover, the groups containing vitamin D 3 exhibited a higher Lactobacillus bulgaricus count on the 21st day of storage. The highest L. bulgaricus counts on the 7th day in yogurts produced from cow's milk were observed in groups containing 0.5 mL of vitamin B 9 and B 7 . No mold or yeast growth was observed during storage in any of the yogurt groups made from cow and sheep milk.
Conclusion: In conclusion, it was determined that the enrichment of yogurt with vitamins B 7 , B 9 , and D 3 did not adversely affect the quality of the yogurt; rather, it improved. We recommend that yogurt enriched with micronutrients be studied economically, and mass production should be initiated by yogurt companies as soon as possible. © 2023 Society of Chemical Industry.
(© 2023 Society of Chemical Industry.)
Databáze: MEDLINE
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