Journal articles on the topic 'A2 yogurt'

Platelet-activating factor (PAF), a proinflammatory lipid mediator, plays a crucial role in the formation of the atherosclerotic plaque. Therefore, the inhibition of endothelium inflammation by nutraceuticals, such as PAF inhibitors, is a promising alternative for preventing cardiovascular diseases. The aim of the present study was to evaluate the impact of a new functional yogurt enriched with PAF inhibitors of natural origin from olive oil by-products on PAF metabolism. Ninety-two apparently healthy, but mainly overweight volunteers (35–65 years) were randomly allocated into three groups by block-randomization. The activities of PAF’s biosynthetic and catabolic enzymes were measured, specifically two isoforms of acetyl-CoA:lyso-PAF acetyltransferase (LPCATs), cytidine 5′-diphospho-choline:1-alkyl-2-acetyl-sn-glycerol cholinephosphotransferase (PAF-CPT) and two isoforms of platelet activating factor acetylhydrolase in leucocytes (PAF-AH) and plasma (lipoprotein associated phospholipase-A2, LpPLA2). The intake of the enriched yogurt resulted in reduced PAF-CPT and LpPLA2 activities. No difference was observed in the activities of the two isoforms of lyso PAF-AT. In conclusion, intake of yogurt enriched in PAF inhibitors could favorably modulate PAF biosynthetic and catabolic pathways.

Abstract The study aimed to reveal the interaction of temperature and duration of incubation onto total LAB yogurt starter producer. The bacteria inoculated was used are Streptococcus termophilus, Lactobacillus fermentum, and Lactobacillus plantarum. The research method was used are randomized block factorial design was A factor variety of temperature A1 (25 0C), A2 (30 0C), A3 (37 0C), and A4 (42 0C), then B factor range of duration of incubation B1 (12 h), B2 (18 h) and B3 (24 h) within three replications. Best treatment determined by the highest Lactic Acid Bacteria (LAB) level consisted of treatment. Only the best treatment will analyze the proximate. The result showed an interaction between temperature and duration onto total LAB on the yogurt starter producer. It can be concluded that the best results from starter yogurt using three bacterial cultures were obtained at an incubation temperature of 370C for 18 hours with the number of LAB is 5,5 x 1010. Proximate results are the pH value of 4.46, Total Titrations Acid 2.20%, the water content of 82.48%, the protein content of 6.39%, and fat content of 4.36%.

<strong>Topicality.&nbsp;</strong>Milk is an available for consumption, popular and nutritious food product, which contains a variety of important macronutrients and biologically active compounds, including carotenoids. Carotenoids contained in food products have low bioavailability, solubility and stability. A high fat content and a unique fat composition of dairy products can be used in order to overcome the problem of low carotenoid bioavailability which is common to fruits and vegetables. Therefore, the usage of fortified dairy products can be a potential means of increasing the supplyof carotenoids to the human body. <strong>The aim of the article&nbsp;</strong>is to eleborate a technology for enriching A2 dairy products with carrot powder carotenoids. Experimental samples of A2 milk with a mass fraction of fat (3.2%) were produced: control (without additives); sample 1 (enriched with carrot powder in the amount of 10%); sample 2 (enriched with carrot powder in the amount of 20%). The carrot powder was added to milk, thoroughly mixed for 10 minutes, and subjected to homogenization under a pressure of 100-110 MPa, after which it was filtered. The carrot pulp separated during milk filtration, in the amount of 10 and 20% by weight of the product, was used to enrich yogurts. <strong>Research methods.&nbsp;</strong>Using standard methods, in experimental milk samples organoleptic, physico-chemical indicators were determined according to DSTU EN ISO 1211:2022 (Ukrainian Research and Training Centre for Problems of Standardisation, Certification and Quality, 2023), as well as microbiological indicators were defined according to DSTU 7357:2013 (Ministry of Economic Development of Ukraine, 2014), DSTU 7089:2009 (State Consumer Standard of Ukraine, 2011), and carotenoid content (by chemical method). Additionally, the change in the active acidity of yogurts during their storage was studied by the method of direct potentiometry. <strong>Results.&nbsp;</strong>It was established that the addition of carrot powder had a positive effect on organoleptic quality indicators of milk, and caused an increase in the protein mass fraction within their composition by 0.03&ndash;0.04%. When adding 10% of carrot powder, the concentration of carotenoids increased by 0.163 mg/100 ml, and when adding 20%, then by 0.553 mg/100 ml accordingly. In the case of applying homogenisation under high pressure, and when enriching milk with carrot powder, its microbiological stability was ensured. Enrichment of yogurts with carrot pulp led to a significant increase of dietary fibers content in their composition, and allowed to raise the pH level of the finished product. During the entire storage period, the active acidity of enriched yogurts was within the normal range. <strong>Conclusions and discussion.&nbsp;</strong>Enrichment of milk with carrot powder and using homogenisation under high pressure leads to an increase in the concentration of carotenoids in milk, which provides almost 5% of the daily needs.

La presente investigación consistió en la elaboración de un yogurt con sabores, utilizando lactosuero dulce y leche de soya como materia prima principal en tres proporciones diferentes y tres saborizantes (mora, durazno y mango). La investigación se realizó en el laboratorio de lácteos de la Facultad de Ciencias Zootécnicas extensión Chone, metodológicamente el diseño experimental que se estableció fue la formulación de seis tratamientos para lo cual se utilizó un diseño completamente al azar y tres repeticiones con arreglo factorial AxB; donde A representó las proporciones de lactosuero – leche de soya, y B representó los tres sabores. Una vez elaborado el yogurt se evaluaron los análisis físico-químicos de los tratamientos en estudio resultando como mejores valores el tratamiento A1 en lo que se refiere a pH (4,54) y acidez titulable (48,77); y el tratamiento A2 obtuvo mejores resultados en lo referente a sólidos solubles (17,06), sólidos grasos (0,59%) y densidad (1,05 gr/ml).

Abstract Goat milk has begun to be popular with Indonesian people, so it has high prospects for development, because of its higher production, and relatively easy maintenance compared to cow’s milk. This study aims to examine the application of Aloe vera (AV) addition and different storage time on goat’s milk yogurt with Spirulina platensis on total lactic acid (TLA), pH value, viscosity, and antioxidant activity. The research design used a completely randomized factorial design with 3 replications each (3×3×3). The first factor was the addition of AV (A0: 0%, A1: 5%, A2: 10%). The second factor was storage time (B0: 0 days, B1: 8 days, B2: 16 days). Data on TLA, pH value, and viscosity were processed using Analysis of Variance (ANOVA). Antioxidant activity was analyzed descriptively. The statistical analysis of TLA, pH value, and viscosity yielded significant results on storage time. The use of higher concentrations of AV increased antioxidant activity, and the longer it was stored, the less. Yogurt with 10% AV can be consumed for up to 8 days. Yogurt with the addition of AV up to the highest concentration of 10% can be used because it produces the most antioxidants compared to 0% and 5%, but the storage time is still safe for use up to 8 days because the TLA is still less than 2%.

Red guava has high levels of vitamin C among other fruits such as papaya and Siamese oranges which can be used as a source of vitamin C requirements and has a distinctive color. This research aims to determine the length of incubation time and the comparison of the concentration of red guava juice with cow's milk on the chemical characteristics and acceptability of the yogurt set, comparing it with SNI Yogurt and determining the best chemical characteristics and acceptability. The experimental design used was a descriptive method by calculating the average value and standard deviation with treatment A1 = (50% cow's milk: 50% red guava juice), A2 = (60% cow's milk: 40% red guava juice), and A3 = (40% Cow's milk: 60% Red guava juice) for incubation time treatment B1 = (4.5 hours), B2 = (5.5 hours), B3 = (6.5 hours), and B4 = (7.5 hours). The results showed that the length of incubation time and the ratio of concentrations of red guava juice to cow's milk had an effect on chemical characteristics and acceptability. The lactic acid content produced is in accordance with the 2009 SNI yogurt range, namely 0.5-2.0% and acceptability of sour/distinctive taste, normal/distinctive aroma and thick liquid texture. Treatment A3 (40% cow's milk: 60% red guava juice) B2 (incubation time 5.5 hours) produced chemical characteristics (lactic acid content 0.88% and vitamin C content 152.84 mg/100g) and the best acceptability with a color hedonic value of 4 .24 (neutral), taste 3.92 (neutral), aroma 3.40 (neutral), texture 3.64 (neutral) and total acceptance 3.28 (somewhat like).

This study aims to determine the physical, chemical and sensory properties which include viscosity, total acid, pH, color grab test, taste, texture, aroma, color in young coconut yogurt with the addition of red dragon fruit puree. The research method used was a completely randomized design (CRD) method with 4 treatment levels of the proportions of young coconut meat and red dragon fruit puree namely A0 (300gr : 0%), A1 (300gr : 10%), A2 (300gr : 20%), A3 (300gr : 30%), and A4 (300gr : 40%) with 3 repetitions. The results showed that the average value of the viscosity test ranged from 17.87cp – 19.11cp, the total acid ranged from 0.17110% – 0.27717%, the pH ranged from 3 – 4, the preference level test used a hedonic scale which included from In terms of color, taste, aroma, texture, the average value for color ranges from 4.32 (neutral) – 5.80 (likes), aroma ranges from 3.48 (rather dislikes) – 4.52 (rather likes) , texture ranged from 4.12 (neutral) – 5.12 (rather like), taste ranged from 2.96 (rather dislike) – 4.28 (neutral).

The present study aims to evaluate the physicochemical and sensory characteristics of A2 yoghurts (made with A2A2 β-CN milk), in comparison with Control yoghurts (elaborated from conventional milk, a mixture of A1 and A2 β-CN milk). The pH, acidity, water-holding capacity, spontaneous syneresis, firmness and color of yoghurts were monitored during their cold storage (4 °C) for 35 days. Two independent sensory tests (with expert judges and consumers) were also performed. The A2 yoghurts showed only minor differences in some of their physicochemical and sensory characteristics compared to those made with conventional milk. At specific storage times, the A2 yoghurt exhibited higher levels of acidity, luminosity (L*) and firmness, compared to the Control. No differences were observed in the growth curves of the starter (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus) during the yoghurt production, nor in the water-holding capacity or spontaneous syneresis of the two types of gels. Regarding the sensory evaluation of samples, the A2 yoghurts were described as firmer and more adherent (by the expert panel), and brighter and more homogeneous (by the consumers) than the Control. In all cases, both consumers and expert sensory panels showed a preference for the A2 yoghurts. Therefore, these results demonstrate the suitability of A2A2 β-CN milk for producing yoghurts with similar characteristics to those obtained with conventional milk.

We analysed the correlations of milk fermentability (yogurt test acidity), renneting (time to rennet coagulation of milk protein) and results of ethanol tests (indirect indicator of milk thermostability) with the percentages of the milk components. The correlations of the milk component percentages with renneting were mostly weak, while the correlations with the ethanol test were even poorer. The CSN3 and LGB genotypes did not show a significant interaction in their influence on milk fermentability, renneting or ethanol test results. For the ethanol test, many significant interactions were observed between the DGAT1, LEP, FASN, SCD1, CSN2, CSN3 and LGB genotypes. DGAT1 interacted significantly with all genes for milk fermentability. For renneting that was measured instrumentally, CSN3 interacted significantly with DGAT1, FASN, SCD1, CSN2 A/B, CSN2 A1/A2; SCD1 interacted significantly with LEP and FASN. The breed and genotypes did not show any interactions. Farm and genotypes interacted significantly for all the technological properties studied; similar results were observed for the protein percentage and the genotypes, except that no interactions influenced the ethanol test results.

<strong>Abstract</strong> Yoghurt is the main fermented and well-patronized dairy product produced commercially within Birnin Kebbi Metropolis of Kebbi State, Nigeria. As far as the nutritional composition is concerned, some of the produced yoghurts are either not labelled or inadequately labelled. The aim of this research was to evaluate the safety and quality of selected yoghurts sold in Birnin Kebbi Metropolis, Kebbi State. A total of four commercialized brands of yoghurts were collected within Birnin Kebbi Metropolis. The brands were coded as A1, A2, A3 andA4 and they were analyzed for proximate composition, peroxide value and free fatty acid and the presence of coliform. Statistical analysis was done using one-way analysis of variance (ANOVA). The results revealed there were significant differences (<em>p</em>&lt; 0.05) in moisture, ash, fat, protein, and carbohydrate contents of all the 4 brands of yoghurt. The moisture content of all the four samples ranged from 77.00 to 89.30%, ash ranged from 0.5 to 1.5%, fat ranged from 2.80 to 4.20%, protein ranged from 1.85 to 2.75% and carbohydrate ranging from 4.90 to 15.35%. There was also significant difference (<em>p</em>&lt;0.05) in the peroxide values of all the four samples. A1 had the lowest peroxide value of 7.75meq/ml, while A2 had the highest peroxide value of 10.50meq/ml. The percentage free fatty acids obtained in the samples ranged from 0.42 to 0.78.The result indicates zero coliforms in all the samples. These variations could be attributed to the differences in the compositions of the raw materials used and the methods of production. The findings of this study reveal that all the four brands of yoghurt are of good quality with regards to the parameters evaluated. Although some parameters of proximate analysis did not align with established standards, the complete absence of coliforms indicates a high level of adherence to strict manufacturing practices and a commitment to quality control. Therefore, this study suggests the need for continual quality assessment and adherence to regulatory standards to ensure consistent product quality and safety in yogurts sold in Nigeria. <strong>&nbsp;</strong> <strong>Keywords: </strong>Birnin Kebbi, Nutritional Composition, Safety, Quality, and Yoghurt

<em>Agriculture is the primary occupation in India. However, since most families have limited agricultural land, there arose a need for supplementary occupations. Dairy farming is one of the most important supplementary occupations in the country. In July 1970, India launched &lsquo;Operation Flood&rsquo; (White Revolution), and within just forty years, it became the largest milk-producing country in the world. Today, India contributes 24% of global milk production. In 2014-15, milk production in India was 146.3 million tonnes, and the per capita daily availability of milk was 322 grams. Over time, this increased, and by 2023-24, the country's milk production had risen to 239.3 million tonnes, with per capita daily milk availability increasing to 471 grams. The total milk production in the country during this period was 1930.6 million tonnes, and the per capita daily milk availability was 39.60 grams. The average milk production during the same period was 193.1 million tonnes, while the average per capita daily milk availability was 396 grams. Recent trends in the Indian dairy industry include&nbsp;a growing demand for value-added dairy products like cheese, yogurt, and flavoured milk, a focus on organic and A2 milk options, increasing adoption of technology like automated milking systems and IoT for farm management, a shift towards online milk delivery services, and a growing emphasis on sustainable and ethical dairy farming practices with concerns for animal welfare and environmental impact.</em>

Latar Belakang: Konsumsi makanan atau minuman dari bahan alami yang memiliki potensi sebagai antihiperglikemia atau antidiabetik dapat dijadikan sebagai salah satu upaya penegakan DM, salah satu bahan alami tersebut adalah daun ubi jalar ungu. Tujuan penelitian ini untuk mendapatkan formula yoghurt dengan aktivitas antidiabetik dan antioksidan yang berpotensi sebagai minuman kesehatan bagi penyandang DM.Metode: Jenis penelitian ini penelitian deskriptif dengan pendekatan kuantitatif dimana sampel penelitian terdiri dari yoghurt daun ubi jalar ungu formulasi A1 (0 gr), A2 (2 gr), A3 (4 gr), dan A4 (6 gr). Sampel dilakukan uji penghambatan enzim alfa glukosidase dan uji aktivitas antioksidan DPPH.Hasil: Formulasi A1 memiliki nilai IC50 97,74±0,36 μg/mL dan termasuk kategori kurang aktif daya inhibisinya. Sementara itu nilai IC50 pada Yoghurt A2 , A3, dan A4 secara berturut-turut adalah 25,20±0,58 μg/mL (aktif), 12,22±0,08 μg/mL (sangat aktif) dan 10,65 ± 0,02 μg/mL (sangat aktif). Aktivitas antioksidan dari yang paling rendah hingga tinggi adalah yoghurt A1 (6,897%), A2 (20,908%), A3 (47,481%), dan A4 (53,306%).Kesimpulan: Yoghurt formulasi A4 merupakan yoghurt dengan aktivitas antidiabetes terbaik dengan kategori sangat aktif dan aktivitas antioksidan tertinggi, sementara aktivitas antidiabetik dan antioksidan terendah terdapat pada yoghurt A1.

Banana is a widely consumed fruit known for its natural sweetness, rich aroma, and functional properties. Incorporating banana-derived ingredients into dairy products like yoghurt can enhance sensory quality while offering potential health benefits. This study investigates the effect of spray-dried banana powder incorporation (0%, 20%, 25%, 30%) and incubation time (4h, 6h) on the sensory attributes of yoghurt, including appearance, aroma, taste, texture, and overall acceptability. Sensory evaluation, conducted using semi-trained panelists, revealed that banana powder significantly enhanced all sensory parameters compared to control samples (0% banana). The best-rated formulations, A2 (20% banana, 6h) and C2 (30% banana, 6h), exhibited improved flavour balance, a creamy texture, and high overall acceptability. In contrast, yoghurts without banana powder (D1, D2) had the lowest scores, likely due to their higher acidity and lack of fruit-based sweetness. A longer incubation time (6h) further improved taste and aroma retention, possibly due to increased fermentation-derived volatile compounds. Additionally, banana powder contributed to enhanced thickness and viscosity due to its fiber and pectin content, improving texture. These findings suggest that banana powder at 20–30% with a 6-hour incubation period enhances yoghurt's sensory quality, making it a promising functional ingredient for dairy products.

Yoghurt merupakan susu fermentasi bakteri yang dibuat untuk kebutuhan masyarakat dan menjadi makanan favorit karena memiliki dampak baik bagi kesehatan, salah satunya untuk program diet. Yoghurt dapat dibuat dari susu apa saja dan memiliki rasa asam yang tidak terlalu kuat. Semakin berkembangnya zaman, dan dalam rangka diversifikasi olahan yoghurt maka munculah aneka yoghurt salah satunya adalah fruit yoghurt. Fruit yoghurt merupakan yoghurt yang diberi tambahan sari buah. Penambahan sari buah kedalam yoghurt dapat menambah nutrisi didalamnya serta dapat meningkatkan nilai jual buah tersebut. Buah naga merah (Hylocereus polyrhizus) merupakan salah satu buah yang dapat diolah menjadi fruit yoghurt. Buah naga memiliki kandungan antioksidan yaitu vitamin C, flavonoid, betasianin dan karotenoid. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sari buah naga merah (Hylocereus polyrhizus) dan variasi suhu fermentasi dalam pembuatan yoghurt dan untuk mengetahui sifat fisik dan kimia terhadap yoghurt sari buah naga merah.Penelitian ini bertujuan untuk mengetahui sifat fisik terhadap yoghurt sari buah naga merah. Metode yang dilakukan dalam penelitian ini menggunakan metode RAL 2 faktorial dan dilanjutkan dengan uji BNT, dengan suhu fermentasi yaitu pada perlakuan A1 42˚C, A2 44˚, A3 46˚. Hasil penelitian pada parameter uji TPT dan uji vitamin C perlakuan terbaik adalah perlakuan A1, dan uji total asam perlakuan terbaik adalah perlakuan A3.

Yoghurt merupakan produk yang diperoleh dari susu yang telah dipasteurisasi, kemudian difermentasi dengan bakteri tertentu sampai diperoleh keasaman, bau dan rasa yang khas, tanpa penambahan bahan lain. Dimana pada proses pembuatan yoghurt fermentasi selama + 8 jam yang menghasilkan bakteri asam laktat (BAL). Bakteri Asam Laktat (BAL) merupakan bakteri baik yang berperan dalam sistem imun manusia. Tujuan; Penelitian ini bertujuan untuk mengetahui jenis bakteri asam laktat dan total bakteri asam pada yoghurt dengan variasi sukrosa dan susu skim. Bahan dan Metode; Penelitian eksperimen dengan Rancangan Acak Lengkap (RAL) pada produk A1 (sukrosa 10 gram dan susu skim 200 ml), A2 (sukrosa 20 gram dan susu skim 200 ml), A3 (sukrosa 30 gram dan susu skim 200 ml) dengan menggunakan metode Total Plate Count (TPC). Hasil; Hasil penelitian didapatkan jenis bakteri yaitu lactobacillus yaitu bakteri gram positif yang berbentuk basil, dinding selnya menyerap warna violet dan memiliki lapisan peptidoglikan yang tebal (20-80 nm). Pada total bakteri asam laktat didapatkan jumlah produk A1 sebesar 6,924 log cfu/ml, A2 sebesar 7,006 log cfu/ml, A3 sebesar 7,054 log cfu/ml. Kesimpulan; Semakin tinggi variasi sukrosa dan susu skim maka aktivitas bakteri asam laktat semakin tinggi karena dipengaruhi dengan adanya sukrosa yang merupakan sumber karbon untuk pertumbuhan mikroorganisme dan adanya susu skim sebagai sumber nitrogen dan sumber nutrisi yang dimanfaatkan untuk pertumbuhan bakteri asam laktat.

Topicality. Milk is an available for consumption, popular and nutritious food product, which contains a variety of important macronutrients and biologically active compounds, including carotenoids. Carotenoids contained in food products have low bioavailability, solubility and stability. A high fat content and a unique fat composition of dairy products can be used in order to overcome the problem of low carotenoid bioavailability which is common to fruits and vegetables. Therefore, the usage of fortified dairy products can be a potential means of increasing the supplyof carotenoids to the human body. The aim of the article is to eleborate a technology for enriching A2 dairy products with carrot powder carotenoids. Experimental samples of A2 milk with a mass fraction of fat (3.2%) were produced: control (without additives); sample 1 (enriched with carrot powder in the amount of 10%); sample 2 (enriched with carrot powder in the amount of 20%). The carrot powder was added to milk, thoroughly mixed for 10 minutes, and subjected to homogenization under a pressure of 100-110 MPa, after which it was filtered. The carrot pulp separated during milk filtration, in the amount of 10 and 20% by weight of the product, was used to enrich yogurts. Research methods. Using standard methods, in experimental milk samples organoleptic, physico-chemical indicators were determined according to DSTU EN ISO 1211:2022 (Ukrainian Research and Training Centre for Problems of Standardisation, Certification and Quality, 2023), as well as microbiological indicators were defined according to DSTU 7357:2013 (Ministry of Economic Development of Ukraine, 2014), DSTU 7089:2009 (State Consumer Standard of Ukraine, 2011), and carotenoid content (by chemical method). Additionally, the change in the active acidity of yogurts during their storage was studied by the method of direct potentiometry. Results. It was established that the addition of carrot powder had a positive effect on organoleptic quality indicators of milk, and caused an increase in the protein mass fraction within their composition by 0.03–0.04%. When adding 10% of carrot powder, the concentration of carotenoids increased by 0.163 mg/100 ml, and when adding 20%, then by 0.553 mg/100 ml accordingly. In the case of applying homogenisation under high pressure, and when enriching milk with carrot powder, its microbiological stability was ensured. Enrichment of yogurts with carrot pulp led to a significant increase of dietary fibers content in their composition, and allowed to raise the pH level of the finished product. During the entire storage period, the active acidity of enriched yogurts was within the normal range. Conclusions and discussion. Enrichment of milk with carrot powder and using homogenisation under high pressure leads to an increase in the concentration of carotenoids in milk, which provides almost 5% of the daily needs.

Goat’s milk consumption (9.6 litre/capita/year) by Indonesian is still lower than cow’s milk consumption (11.8 6 litre/capita/year). One of the causes is because the goaty flavour in goat’s milk. Yoghurt is increasingly in demand, especially for people with lactose intolerance. Yoghurt is preffered because of its probiotics. Innovation in adding red ginger extract in goat milk yoghurt processing is expected can increase public interest in goat’s milk consumption. Besides being able to decrease the goaty flavour, red ginger extract could have more health benefits because of its bioactive contents. This study analysed fermentation time’s effect on the chemical and microbiological characteristics goat’s milk yoghurt (YSK) and goat’s milk yoghurt with red ginger extract (YSK EJM). This study is designed with Randomized Group Design (RGD). The first factor (A) is a different type of yoghurt, namely A1=goat's milk yoghurt without added red ginger extract and A2=goat's milk yoghurt with red ginger extract. The second factor (B) is the fermentation time (P1= 0 hours, P2= 6 hours, P3= 12 hours, P4= 18 hours, and P5= 24 hours. Data were obtained by two replications and two repititions. Ph and total titrated acid between YSK and YSK EJM were significantly different (p&lt;0.05) after 12 hours fermentation. Total Lactic Acid Bacteria (LAB) for the two variations were different after 18 hours fermentation. Total LAB reached 106 CFU/ml for 12 hours fermentation and continuesly increased for 24 hours fermentation, YSK (5.32 x 107 CFU/ml) and YSK EJM (2.83 x 107 CFU/ml).

This research was carried out in June 2020 at the Chemistry Laboratory of the Faculty of Animal Husbandry, Nusa Cendana University, Kupang for testing protein and fat levels. This study aims are to determine the protein and fat content of yoghurt made from various types of milk, the protein and fat content of yoghurt made from different amount cultures, and to determine the interaction between the type of milk and the number of yoghurt cultures. Research material in the form of fresh milk, UHT milk, yoghurt cultures. The design used in this study was a completely randomized design (CRD) with a factorial pattern using 2 treatment factors, namely factor A in the form of type of milk, which consisted of: A1 = fresh milk, A2 = UHT milk (Ultra High Temperature) and factor B in the form of culture. yoghurt consisting of: B1 = Lactobacillus bulgaricus and Streptococcus thermophilus, B2 = Lactobacillus acidophilus, Lactobacillus bulgaricus, and Streptococcus thermophilus, B3 = Streptococcus thermophilus, Lactobacillus adhophilus, Lactobacillus bulgaricus, and Bifidobacterium animals. From the two factors above, there were 6 treatment combinations consisting of: A1B1, A1B2, A1B3, A2B1, A2B2, A2B3, each combination consisting of 3 replications so that there were 18 experimental sample units. The results showed that the type of milk and the number of bacterial cultures affected the fat content and protein content of yoghurt and there was an interaction between the type of milk and the number of different cultures on the percentage of fat and protein content of yoghurt produced. types of milk with different culture brands had a significant effect (P&lt;0.05) on the percentage of yoghurt fat content. The results of the follow-up test with Duncan's test showed that the combination of treatment between the type of UHT milk and the culture Lactobacillus bulgaricus had a significant effect (P&lt;0.05) on the percentage of yoghurt protein content in all treatments. It can be concluded that fresh milk has higher protein and fat content than UHT milk. The number of cultures 2 (Lactobacillus bulgaricus and Streptococcus thermophilus) produced yoghurt with the highest fat content and protein content.&#x0D;

The purpose of this research was to obtain the the correlation ratio between the addition of skim milk and coconut milk on the characteristics yoghurt whey.&#x0D; The research method consists of two phases: a preliminary study and the main study. Preliminary studies done of the analysis of raw materials to the whey and coconut milk. The main research undertaken is to determine the correlation of the addition comparison of the characteristics skim milk yoghurt and whey. The design used is linear regression. The factor used is the ratio of the addition between skim and coconut milk (a) (a1 = 16: 6, a2 = 14: 8, a3 = 12: 10, a4 = 10: 12, a5 = 8: 14, and a6 = 6: 16). The response in the study include chemical response (analysis of lactic acid levels, pH, levels of protein, carbohydrates and fat), biological response (total cells) and organoleptic (color, viscosity, oddor, and taste).&#x0D; The results showed that the analysis of raw materials showed whey contains lactose component of 4.27%, amounting to 1.39% fat, and protein at 0.79%, while milk contains components for 32.007% fat and 1.56% protein. Comparison and skim milk used to provide correlation lactic acid content and pH of the yoghurt whey. Total number of cells in yoghurt whey in the range of 5,533,333 to 8,966,667 cells / ml. The addition comparison and skim milk does not affect the organoleptic testing the color and flavor but affect the viscosity and aroma. Selected product is on treatment a1 with a protein content of 5.808% and a fat content of 1, 089%.&#x0D;

Tuna loin adalah seperempat bagian tubuh ikan yang dipotong memanjang tanpa duri, tulang, kulit dan daging merah (Mentari 2011). Produk ini merupakan produk ekspor andalan dari provinsi Maluku dua dekade belakangan ini. Pada proses produksi loin dari seekor ikan tuna rendemen loin yang dihasilkan sebesar 39,7% dan rendemen limbah sebesar 60,3% yang terdiri berturut-turut: daging merah (“tetelan”) sebesar 23,1%; kepala 17,8%; tulang dan sirip 8,5%; kulit 3,7%; isi perut/lambung (jeroan) 3,2%; darah 0,9% dan jantung 0,6% (Kantun et al. 2014). Daging merah (tetelan) biasanya dijual murah dan kurang dimanfaatkan, sementara potensinya cukup besar. Pengolahan kecap ikan merupakan solusi pemecahan dalam rangka diversifikasi produk olahan hasil perikanan. Metode yang digunakan dalam penelitian ini yaitu metode percobaan. Penelitian yang dilakukan yaitu pembuatan kecap ikan dengan perlakuan 20% garam + 20% enzim papain (A), dan 20% garam + 20% yoghurt (B) terhadap tetelan ikan tuna (Thunnus sp.), penelitian dilakukan dengan 2x ulangan analisis pada tiap perlakuan. Berdasarkan hasil penilaian uji organoleptik, kecap ikan dengan penambahan garam 20% + enzim papain 20% lebih baik karena memenuhi syarat mutu kecap ikan sesuai SNI Kecap Ikan No. 01-4271-1996. Sedangkan untuk parameter objektif, perlakuan A1 dan A2 berturut-turut memiliki kadar air 61,95% dan 64,79%, kadar protein 2,72% dan 2,97%, kadar lemak 1,97 dan 3,82%, kadar abu 7,34 dan 5,51, karbohidrat 26,02% dan 22,91%, kalori 132,69 % dan 137,9%.&#x0D; Kata kunci : Enzim papain, yoghurt, tetelan ikan tuna (Thunnus sp.), kecap ikan

Abstract: The higher the Red Dragon fruit juice is added then the content of vitamin C fruit yogurt will increase. This is due to the content of vitamin C on the red Dragon fruit in the fruit yogurt is not too much decreased because of the stable nature of vitamin C in acidic State. The purpose of this research is to know the analysis of vitamin C content and the receipt of organoleptic yogurt juice red dragon fruit. This research uses the complete random draft (RAL) factorial method with 2 factors. Factor I is vitamin C level. The factor II is the concentration of red dragon fruit juice (10%, 15%, 20%).Results of the highest vitamin C levels in yogurt in the dragon fruit juice yogurt with a concentration of A4 (20%) With a rate of vitamin C as much as 1, 584mg/100gram. There is a significant range of organoleptic power of gratitude for the taste of the 4 red Dragon Juice Yogurt treatment (0%, 10%, 15%, and 20%). There is no difference in the level of color, aroma, and viscosity of red dragon juice yogurt. The favorite level of color in red dragon fruit yogurt is in the treatment of A2 (10%) and A4 (20%). The favorite level of flavor in red dragon juice yogurt is on the A4 (20%) treatment. The favorite level of aroma in red dragon juice yogurt is found in A4 (20%) treatment. The favorite level of color in red dragon juice yogurt is in the A3 (15%) treatment. It is suggested in subsequent studies to identify total lactic acid bacteria in the red dragon juice yogurt. Further product development of yogurt concentration type is most liked.Keywords: Vitamin C content, organoleptic receiving power, dragon fruit juice yogurt.

This study aims to determine the interaction between the different concentrations of starter L. bulgaricus and mulu bebe banana puree on the characteristics of sibiotic yogurt, to determine the effect of different L. bulgaricus.This study aims to determine the interaction between the different concentrations of starter L. bulgaricus and mulu bebe banana puree on the characteristics of synbiotic yogurt, to determine the effect of different L. bulgaricusstarter concentrations on the characteristics of synbiotic yogurt, to determine the effect of different mulu bebe bananas on the characteristics of synbiotic yogurt. This research was conducted in September - January 2021. The test is a chemical test. The purpose of this study was to find out the characteristics of yogurt with the addition of banana puree mulu bebe and different concentrations of L. bulgaricus and look at the interaction influence of each - each treatment of banana puree addition and starter concentration with a fermentation duration of 72 hours. This research is an experimental study using complete randomized design (RAL) factorial, the first factor is the concentration of L. bulgaricus and the second factor of banana puree with 16 levels of perlakua and 3 repeats with each starter concentration L. bulgaricus A1 0, A2 2.5, A3 5, A4 7.5, Puree banana B1 0 ml, B2 2 ml, B3 4 ml, B4 6 ml. If there is a difference in influence between the treatment of each factor, then it is continued with Duncan's test. The observed parameters include: rendemen, pH, water content, ash content, and protein content. The results of this study showed banana puree and L. bulgaricus concentration had a real effect (P&lt;0.05) on rendemen, ash content, protein content. While the water content has no real effect (P&gt;0.05). The interaction between factors A and B in Duncan's advanced test had a significant effect including rendemen, protein levels and ash levels to the characteristics of yogurt.

Abstract A2 milk, characterised by the presence of only the A2 β-casein genotype, has recently been of great interest due to its potential health benefits, which are the subject of intensive scientific research. From the dairy industry standpoint, it is crucial to ascertain its functional and technological attributes. The objective of this study was to compare two types of yoghurt (A1 and A2 yoghurts), produced respectively from cows’ milk containing exclusively β-casein (β-CN) A1 (A1/A1) or A2 (A2/A2) genotypes, in terms of basic chemical composition, protein profile, amino acid composition, antioxidant capacity, sensory quality, acidity, instrumental texture and colour profiles, as well as rheological characteristics. The obtained results indicate that the β-CN polymorphism had no significant impact on the basic chemical composition, acidity, DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP) or colour properties of the yoghurts. Nonetheless, the β-CN genotype did affect the textural, rheological, and sensory qualities of the acidic gels, with A2 yoghurt yielding gels exhibiting higher hardness, gumminess, improved consistency and viscosity, and overall sensory quality compared to the corresponding A1 treatment. These results indicate that A2 milk serves as a good raw material for fermented milk production, warranting further investigation.

Yoghurt merupakan produk susu sapi segar dari hasil fermentasi dengan menggunakan campuran bakteri starter yaitu Lactobacillus bulgaricus dan Streptococcus thermhopillus yang berperan dalam sistem imun manusia. Penelitian ini bertujuan untuk mengidentifikasi total bakteri asam laktat (BAL) dan daya terima organoleptic pada yoghut buah naga merah. Desain penelitian adalah experimental.Pada pembuatan yoghurt digunakan 2 jenis susu dan 2 perlakuan lama fermentasi yaitu 12 jam dan 24. Sampel yoghurt sari buah naga merah dengan variasi susu dan lama fermentasi yang dibuat pada penelitian ini berjumlah 4 sampel. Hasil penelitian ini berdasarkan uji kruskall wallis yang telah dilakukan berdasarkan jenis susu dan lama fermentasi A1, A2, B1, B2 ada pengaruh signifikan terhadap daya terima uji organoleptic yoghurt sari buah naga merah yang ditunjukkan dengan nilai p = 0,005 (p &lt; 0,05). Jumlah bakteri asam laktat dengan lama fermentasi 12 jam menggunakan variasi susu UHT lebih banyak yaitu7,2 x 107 sedangkan susu sapi 6,9 x 107. Jenis bakteri yang teridentifikasi pada yoghurt yaitu bakteri Basillus.Pada uji organoleptik yoghurt pada buah naga merahdidapatkan hasil bahwa rasa memilki pengaruh dan perbedaan antara lamanya fermentasi.Diharapkan untuk dilakukan penelitian lebih lanjut mengenai total keasaman dan pH yoghurt sari buah naga merah (Hylocereus polyrhizus) sebagai asam laktat

Ayran is a traditional fermented dairy product produced by mixing milk or yoghurt, water and salt. In this study, survival of Listeria monocytogenes 1/2b was investigated in Ayran samples. For that purpose, Ayran samples produced from yoghurt (Group A and B) or directly form milk (Group C and D) were contaminated with 1 % concentration of 7 (A1, B1, C1 and D1 samples) or 5 (A2, B2, C2 and D2 samples) log cfu/mL of L. monocytogenes. So, eight different samples of Ayran were produced and stored at 4 ºC (Group A and C) or 20 ºC (Group B and D) for 21 days. According to the obtained results, there was no significant change in the number of viable cells of L. monocytogenes 1/2b in samples A1, A2, C1 and C2 after 21 days of the storage period. However, L. monocytogenes 1/2b cells of B1 and B2 samples were completely inhibited after 5 days of storage at 20 ºC. Similarly to that, L. monocytogenes 1/2b cells in samples D1 and D2 were also completely inhibited after 3 days of the storage. Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus viable cell counts were between 103-107 cfu/mL in all of the samples. Consequently, Ayran contaminated with L. monocytogenes may contribute to a risk for public health. But, due to low pH of approximately ≤3.90, Ayran is relatively safe from the risk of L. monocytogenes.

India has one of the world’s highest proportions of plant-based consumers relative to its total population (Sawe). However, the view that India is a predominantly vegetarian nation is likely inaccurate, as recent findings from the 2014 Indian Census indicate that only three in ten Indians self-identity as vegetarian (Census of India). Other studies similarly estimate the prevalence of vegetarianism to range from about 25% (Mintel Global) to about 40% (Euromonitor International; Statista, “Share”), and many Indians are shifting from strict plant-based diets to more flexible versions of plant-based eating (Food and Agriculture Organization of the United Nations). When it comes to meat eating, poultry is the most widely consumed (USDA Foreign Agricultural Service; Organisation for Economic Co-operation and Development). Some claim that the changing consumer landscape is also eroding traditional taboos associated with beef and buffalo meat consumption (Kala; Bansal), with many tending to underreport their meat consumption due to religious and cultural stigmas (Bansal).This change in food choices is driven by several factors, such as increasing urbanisation (Devi et al.), rising disposable incomes (Devi et al.; Rukhmini), globalisation, and cross-cultural influences (Majumdar; Sinha). Today, the urban middle-class is one of India’s fastest growing consumer segments (Wharton School of the University of Pennsylvania), and the rise in the consumption of animal products is primarily occurring in urban India (National Sample Survey Office), making this an important market to investigate.From a global perspective, while many Western nations are increasingly adopting plant-based diets (Eswaran), the growth in meat consumption is predicted to mainly come from emerging markets (OECD/FAO) like India. With these points in mind, the purpose of this study was to explore contemporary eating practices in urban India and to understand how social structures, cultures, and traditions influence these practices. The findings indicate that the key reasons why many are transitioning away from plant-based diets are the rise of new and diverse meat-based foods in urban India, emerging tastes for meat-based cuisines, and meat becoming to be viewed as a status symbol. These factors are further elaborated upon in this article.MethodA key question of this research was “What are eating practices like in urban India today?” The question itself is a challenge, given India’s varied cultures and traditions, along with its myriad eating practices. Given this diversity, the study used an exploratory qualitative approach, where the main mode of data gathering was twenty-five unstructured individual face-to-face interviews, each approximately sixty minutes in duration. The discussions were left largely open to allow participants to share their unique eating practices and reflect on how their practices are shaped by other socio-cultural practices. The research used an iterative study design, which entailed cycles of simultaneous data collection, analysis, and subsequent adaptations made to some questions to refine the emerging theory. Within the defined parameters of the research objectives, saturation was adequately reached upon completion of twenty-five interviews.The sample comprised Mumbai residents aged 23 to 45 years, which is fairly representative given about a third of India’s population is aged under 40 (Central Intelligence Agency). Mumbai was selected as it is one of India’s largest cities (Central Intelligence Agency) and is considered the country’s commercial capital (Raghavan) and multicultural hub (Gulliver). The interviews were conducted at a popular restaurant in downtown Mumbai. The interviews were conducted predominantly in English, as it is India’s subsidiary official language (Central Intelligence Agency) and the participants were comfortable conversing in English. The sample included participants from two of India’s largest religions—Hindus (80%) and Muslims (13%) (Registrar General and Census Commissioner of India), and comprised an even split of males and females.The Market Research Society of India has developed a socio-economic classification (SEC) grid that segments urban households into twelve groups (Market Research Society of India). This segmentation is based on two questions: level of education—from illiteracy to a postgraduate degree—and the ownership of eleven items that range from fairly basic (e.g., electricity connection, gas stove) to relatively sophisticated (e.g., refrigerator, personal computer). As previous qualitative work has found that education levels and disposable incomes can significantly impact one’s ability to make informed and deliberate food choices (Khara), and given meat is a relatively expensive commodity in India (Puskar-Pasewicz), the study focused on the most affluent segments—i.e., SEC A1 and some of SEC A2.It is said that researcher values and predispositions are to some extent inseparable from the research process, and therefore that potential researcher bias must be managed by being self-aware, looking for contradictory data, and being open to different interpretations of the data (Ogden). As the interviewer is a vegan of Indian ethnicity, she attempted to manage researcher bias in several ways. Triangulation of data sources (e.g., interviews, observations, product analysis) helped provide a multi-faceted understanding of the topic (Patton). The discussion guide and findings were also discussed with researchers from different cultural and dietary backgrounds. It is also argued that when a researcher shares the same background as the participants—as was the case in this study—participants may remain silent on certain issues, as they may assume the researcher knows the context and nuances in relation to these issues (McGinn). This arose in some instances as some participants said, “it’s standard stuff you know?” The interviewer hence took an “outsider” role, stating “I’ll need to know what standard stuff is”, so as to reduce any expectation that she ought to understand the social norms, conventions, and cultural practices related to the issue (Leckie). This helped yield more elaborate discussions and greater insight into the topic from the participant’s own unique perspective.The Rise of New and Diverse Meat-based Foods in Urban India Since the early 1990s, which marked the beginning of globalisation in India, urban Indian food culture has undergone a significant change as food imports have been liberalised and international food brands have made their way into the domestic market (Vepa). As a result, India’s major urban centres appear to be witnessing a food revolution:Bombay has become so metropolitan, I mean it always was but it’s so much more in terms of food now … and it’s so tempting. (Female, age 32)The changing food culture has also seen an increase in new dishes, such as a lamb burger stuffed with blue cheese, and the desire to try out exotic meats such as octopus, camel, rabbit, and emu. Many participants described themselves as “food obsessed” and living in a “present and continuous state of food”, where “we finish a meal and we’ve already started discussing our next meal”.In comparison, traditional plant-based foods were seen to have not undergone the same transformation and were described as “boring” and “standard” in comparison to the more interesting and diverse meat-based dishes:a standard restaurant menu, you don’t have all the different leafy vegetables…It’s mostly a few paneer and this or that—and upon that they don’t do much justice to the vegetable itself. It’s the same masala which they mix in it so everything tastes the same to me. So that’s a big difference when you consider meats. If I eat chicken in different preparations it has a different taste, if I have fish each has a different taste. (Male, age 29)If I’m going out and I’m spending, then I’m not going to eat the same thing which I eat at home every day which is veg food ... I will always pick the non-vegetarian option. (Male, age 32)Liberalisation and the transformation of the local media landscape also appears to have encouraged a new form of consumerism (Sinha). One participant described how an array of new TV channels and programmes have opened up new horizons for food:The whole visual attraction of food, getting it into your living room or into your bedroom and showing you all this great stuff … [There are now] kiddie birthdays which are MasterChef birthdays. There are MasterChef team building activities … So food is very big and I think media has had a very, very large role to play in that. (Female, age 40+)In a similar vein, digital media has also helped shape the food revolution. India has the world’s second largest number of Internet users (Statista, Internet) and new technology seems to have changed the way urban Indians interact with food:We are using social sites. We see all the cooking tips and all the recipes. I have a wife and she’s like, “Oh, let’s cook it!” (Male, age 25)I see everything on YouTube and food channels and all that. I really like the presentation, how they just a little they cook the chicken breast. (Female, age 42)Smartphones and apps have also made access to new cuisines easier, and some participants have become accustomed to instant gratification, givendelivery boys who can satisfy your craving by delivering it to you … You order food from “Zomato” at twelve o’clock, one o’clock also. And order from “Sigree” in the morning also nowadays … more delivery options are there in India. (Male, age 30)This may also partially explain the growing popularity of fusion foods, which include meat-based variations of traditional plant-based dishes, such as meat-filled dosas and parathas.Emerging Tastes for Meat-based Cuisines Many highlighted the sensory pleasure derived from meat eating itself, focusing on a broad range of sensory qualities:There’s the texture, there’s the smell, there’s aroma, there’s the taste itself … Now imagine if chicken or beef was as soft as paneer, we probably wouldn’t enjoy it as much. There’s a bit of that pull. (Female, age 32)Some discussed adopting a plant-based diet for health-related reasons but also highlighted that the experience, overall, was short of satisfactory:I was doing one week of GM Diet … one day it was full of fruits, then one day it was full of vegetables. And then in the third day, when it was actually the chicken part, frankly speaking even I enjoyed … you just cannot have veggies everyday. (Female, age 35)Only eating veg, I think my whole mouth was, I think gone bad. Because I really wanted to have something … keema [minced meat]. (Female, age 38)Plant-based foods, in comparison to meat-based dishes, were described as “bland”, “boring”, and lacking in the “umami zing”. Even if cooked in the same spices, plant-based foods were still seen to be wanting:you have chicken curry and soya bean curry made from the same masala … but if you replace meat with some other substitutes, you’re gonna be able to tell the difference ... the taste of meat, I feel, is better than the taste of a vegetable. (Male, age 32)The thing is, vegetarian dishes are bland … They don’t get the feeling of the spices in the vegetarian dish ... So when you are eating something juicy, having a bite, it’s a mouthful thing. Vegetarian dishes are not mouthful. (Male, age 25)At the end of a vegetarian meal … I think that maybe [it is] a lack of fullness … I’m eating less because you get bored after a while. (Female, age 32)Tasting the Forbidden FruitIn India, chicken is considered to be widely acceptable, as pork is forbidden to Muslims and beef is prohibited for Hindus (Devi et al.; Jishnu). However, the desire for new flavours seems to be pushing the boundaries of what is deemed acceptable, as highlighted in the discussion below with a 25-year-old male Muslim participant:Participant: When I go out with my friends then I try new things like bacon.Moderator: Bacon?Participant: Yeah... when I went with my colleagues to this restaurant in Bandra—it’s called Saltwater Cafe. And they had this chicken burger with bacon wrapped on it.Moderator: Okay.Participant: And I didn’t know at the time that it’s bacon … They didn’t tell me what we are having … When I had it, I told them that it’s tasting like different, totally different, like I haven’t had this in my life.Moderator: Yeah.Participant: And when they told me that it’s bacon then, I thought, okay fine. Something new I can have. Now I’m old enough to make my own choices.Similarly, several Hindu participants expressed similar sentiments about beef consumption:One of our friends, he used to have beef. He said this tastes better than chicken so I tried it. (Male, age 30)I ended up ordering beef which I actually would never eat ... But then everyone was like, it’s a must try ... So I start off with eating the gravy and then it entices me. That’s when I go and try the meat. (Female, aged 23)Although studies on meat eating in India are limited, it seems that many prefer to consume meats outside the home (Suresh; Devi et al.), away from the watchful eyes of parents, partners and, in some instances, the neighbours:My dad would say if you want to eat beef or anything have it outside but don’t bring it home. (Male, age 29)One of my friends … he keeps secret from his girlfriend … he come with us and eat [meat] and tell us not to tell her. (Male, age 26)People around have a little bit of a different view towards people eating non-veg in that area—so we wouldn’t openly talk about eating non-veg when somebody from the locality is around. (Female, age 32)Further to this point, some discussed a certain thrill that arose from pushing social boundaries by eating these forbidden meats:feel excited ... it gave me confidence also. I didn’t know ... my own decision. Something that is riskier in my life, which I hadn’t done before. (Male, age 25)Meat as a Status SymbolIn urban India, meat is increasingly considered a status symbol (Roy; Esselborn; Goswami). Similarly, several participants highlighted that meat-based dishes tend to be cooked for special occasions:non-vegetarian meals [at home] were perceived as being more elaborate and more lavish probably as compared to vegetarian meals. (Male, age 34)Dal [a lentil dish] is one of the basic things which we don’t make in the house when you have guests, or when you have an occasion … We usually make biryani…gravies of chicken or mutton. (Female, age 38)Success in urban India tends to be measured through one’s engagement with commodities that hold status-enhancing appeal (Mathur), and this also appears to apply to eating practices. Among meat-eating communities, it was found that serving only plant-based foods on special occasions was potentially seen as “low grade” and not quite socially acceptable:It’s just considered not something special. In fact, you would be judged…they would be like, “Oh my God, they only served us vegetables.” (Female, age 32)If you are basically from a Gujarati family, you are helpless. You have to serve that thing [vegetarian food] ... But if you are a non-vegetarian … if you serve them veg, it looks too low grade. (Female, age 38)In fact, among some families, serving “simple vegetarian food” tended to be associated with sombre occasions such as funerals, where one tends to avoid eating certain foods that give rise to desires, such as meat. This is elaborated upon in the below discussion with a Hindu participant (female, aged 40+):Participant: So an aunt of mine passed away a little over a year ago … traditionally we have this 13 day thing where you eat—We call it “Oshoge”… the khaana [food] is supposed to be neutral.Moderator: The khaana is supposed to be vegetarian?Participant: Yeah, it’s not just vegetarian … You’re supposed to have very simple vegetarian food like boiled food or you know dahi [plain yoghurt] and puffed rice … after a day of that, we were all looking at each other and then my cousin said, “Let me teach you how to fillet fish.” Similarly, a Muslim participant mentioned how serving certain dishes—such as dal, a common vegetarian dish—tends to be reserved for funeral occasions and is therefore considered socially unacceptable for other occasions:I’m calling a guest and I make dal chawal [lentils and rice] okay? They will think, arrey yeh kya yeh mayat ka khaana hai kya? [oh what is this, is the food for a corpse or what]? ... I can make it on that particular day when somebody has died in the family ... but then whenever guest is at home, or there is an occasion, we cannot make dal. (Female, age 38)ConclusionUrban India is experiencing a shift in norms around food choices, as meat-based dishes appear to have become symbolic of the broader changing landscape. Meat is not only eaten for its sensory properties but also because of its sociocultural associations. In comparison, many plant-based foods are perceived as relatively bland and uninteresting. This raises the question of how to make plant-based eating more appealing, both in terms of social significance and sensory enjoyment. In view of the attachment to familiar customs against the backdrop of a rapidly changing urban culture (Sinha; Venkatesh), perhaps plant-based foods could be re-introduced to the urban Indian as a blend of Western novelty and traditional familiarity (Majumdar), thereby representing the “the new along with the old” (Sinha 18), and hence enhancing their status. 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