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Journal articles on the topic 'Yogurt market'

Author: Grafiati

Published: 28 May 2022

Last updated: 31 July 2025

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1

Kiciak, Agata, Marcin Orzycki, Wiktoria Staśkiewicz, Agnieszka Bielaszka, and Marek Kardas. "Sensory quality of selected natural yoghurts available on the Polish market." Journal of Education, Health and Sport 12, no. 8 (2022): 954–65. http://dx.doi.org/10.12775/jehs.2022.12.08.078.

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Introduction: The fermented milk drinks include: yogurt, kefir, fermented milk, acidophilic milk, koumiss and new generation dairy products. The high nutrient content of yogurt is related to the composition of the milk it is made of. Aim: The aim of the study was to assess the sensory quality of selected natural yoghurts available on the Polish market.Material and methods: The research material consisted of 8 natural yoghurts available on the Polish market. Natural yoghurts were purchased in supermarkets in the Silesian Voivodeship. The intensity of the examined features (color, taste, smell,

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Berutu, Putra Jahtra, Irma Isnafia Arief, Mochammad Sriduresta Soenarno, and Lucya Cyrilla Eko Nugrohowati Supriyadi Dekriyatna. "Karakteristik Fisikokimia, Mikrobiologi, dan Uji Pasar Yogurt Smoothies Rosela Stroberi pada Usia Remaja dan Dewasa di Bogor." Jurnal Ilmu Pertanian Indonesia 28, no. 4 (2023): 546–56. http://dx.doi.org/10.18343/jipi.28.4.546.

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Yogurt is a dairy product that is processed into a fermented drink using lactic acid bacteria. Smoothies are drinks made from fruit or vegetables containing milk, yogurt, or honey. Strawberry Rosella Yogurt Smoothie is yogurt that has been processed by reducing the water content and adding rosella flower extract and strawberry jam. Before being marketed, these products need to be tested for safety and market opportunities. This study aims to analyze the physicochemical characteristics, microbiology, and market tests of strawberry rosella yogurt smoothies in adolescents and adults in Bogor. The

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Yana, Biletska, Pysarevskiy Mykola, Sokolovska Olena, and Grigorova-Berenda Larisa. "MARKETING RESEARCH AND DESIGN OF QUALITY FUNCTION IN THE PRODUCTION OF INNOVATIVE PRODUCT OF HEALTH PURPOSE." TECHNOLOGY AUDIT AND PRODUCTION RESERVES 3, no. 4(53) (2020): 41–44. https://doi.org/10.15587/2706-5448.2020.203738.

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<em>The object of the experiment was 600 people, potential consumers of dairy products. Of these, 210 were practically healthy and 390 who had certain diseases. The subject of research was their consumer preferences regarding the appearance on the market of an innovative product for health purposes. One of the problems of our time is the lack of food in the market for special diet food.</em> <em>The study found that 20% of those surveyed consume classic drinking yogurts almost daily. 15, 13 and 12% of respondents daily consume cottage cheese, sour cream and yoghurts with cereal toppings (respe

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Azzahra, Yasmin Indah, Muhamad Azaria Akhbar, Annisa Meida Riadina, Fauzan Naufal Nurjani, and Geofani Muhamad Lazuardi. "Analisis Strategi Penetrasi dan Pengembangan Pasar dalam UMKM." Business Innovation and Entrepreneurship Journal 3, no. 4 (2021): 269–74. http://dx.doi.org/10.35899/biej.v3i4.333.

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Abstract- The ability to seize market share and add new markets will certainly affect the survival of MSMEs. This research was conducted to determine the marketing strategy to be used by the M’Healthy yogurt business. Determination of the subject in this study was done deliberately the subject to be examined. The subject in this study was the owner of M’Healthy yogurt and additional informants in this study were consumers of M’Healthy yogurt. Methodology used is descriptive qualitative research method by conducting observations and interviews. The data analysis used consists of several stages,

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Thiagarajan, Sowmiya, Emmanuel Bhaskar, Veeraraghavan Gayathri, Parthasarathy Mohanalakshmi, and Santhi Silambanan. "Quality assessment and biochemical characterization of probiotic Lactobacillus species isolated from yogurts fermented either by Tamarindus indica or Capsicum annuum." Indonesian Journal of Medical Laboratory Science and Technology 7, no. 1 (2025): 60–69. https://doi.org/10.33086/ijmlst.v7i1.6280.

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Yogurt is used to treat various digestive ailments. However, there are limited studies of the biochemical and microbiological properties of yogurt. This study aimed to assess the quality and biochemical characteristics of probiotic Lactobacillus species isolated from yogurts fermented with Tamarindus indica or Capsicum annuum. Three yogurt samples were used for analysis; two were homemade, using either Tamarindus indica L. or Capsicum annuum L. to initiate fermentation. Third was a commercial yogurt obtained from the grocery market. A proximate analysis was carried out. To identify microbiolog

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Mazhit, G., N. S. Mashanova, and L. G. Kudrenova. "EVALUATION OF CONSUMER PREFERENCES IN FERMENTED MILK PRODUCTS." Bulletin of Shakarim University. Technical Sciences, no. 1(9) (March 31, 2023): 37–46. http://dx.doi.org/10.53360/2788-7995-2023-1(9)-5.

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This article is devoted to the issues of determining the needs and preferences of the population in fermented dairy products, in particular yogurt, by means of a questionnaire as one of the methods of obtaining information. As part of the research, a survey was developed consisting of 20 structured questions covering a wide range of issues related to demand, and https://docs.google.com/forms a link was posted on the platform and sent to the survey respondents (the answer to the question is mandatory), the definition of consumer preferences by type, volume and producers of yoghurts, as well as

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Liang, Zhewei. "The Effect of Yogurt on Human lifespanTake the Digestive and Immune Systems as Example." Theoretical and Natural Science 4, no. 1 (2023): 611–14. http://dx.doi.org/10.54254/2753-8818/4/20220665.

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At present, the effect of yogurt products on human beings is still in the exploration stage, and the current research on this topic is mainly focused on the improvement of intestinal flora and inflammation. With the further expansion of the yogurt market, it is becoming more and more necessary to explore the impact of yogurt on various parts of the human body. The main objective of this paper is to study the influence of yoghurt on human life. Starting from the influence of yoghurt on human immune function and digestive system, this paper analyzes the influence on life after the change of immu

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Mohammed, Rezgar, and Olga Murova. "Examining Demand Elasticities in the U.S. Differentiated Yogurt Market." Applied Economics and Finance 6, no. 6 (2019): 69. http://dx.doi.org/10.11114/aef.v6i6.4504.

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This article applies the Quadratic Almost Ideal Demand system (QUAIDS) model to households’ weekly purchases of yogurt augmented with household characteristics to analyze consumer choices and estimate demand elasticities in the U.S. differentiated yogurt market after the introduction of Chobani brand in 2005. Results show that households with a college degree are more likely to purchase Chobani and Dannon brands rather than Yoplait and private labels. Except for Dannon, demand is price elastic, while the new brand of Chobani has a higher elastic demand compared to the Yoplait brand. Branded yo

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Molokanova, L. V., and T. A. Peshko. "Analysis of the labeling of foreign-made yoghurts in the domestic market." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 10 (September 21, 2023): 610–15. http://dx.doi.org/10.33920/igt-01-2310-04.

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Barros, Sâmela Leal, Newton Carlos Santos, Renata Duarte Almeida, et al. "Physical-chemical Evaluation and Texture Profile of Yoghurts Supplemented with Achachairu Pulp (Garcinia humilis)." Journal of Agricultural Studies 8, no. 1 (2020): 101. http://dx.doi.org/10.5296/jas.v8i1.15422.

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Yogurt is defined as being the product obtained through the fermentation of milk, its pleasant taste and high nutritional value are the main factors responsible for the acceptance of the product in the market. The present study aims to evaluate the physicochemical and textural properties of a yoghurt supplemented with 0, 5, 10, 15 and 20% Acacchairu pulp. Fresh pulp and yoghurt were submitted to the following physicochemical analyzes: moisture content and total solids, pH, total titratable acidity, total soluble solids, ratio, water activity, vitamin C and lipids. Regarding the texture profile

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Dykiel, Magdalena, Bernadetta Bienia, Jolanta Baran, and Ewelina Haręzga-Ciurkot. "Consumer evaluation of yogurt attractiveness." Journal of Life and Medical Sciences 1 (31)/2021 (August 24, 2021): 33–47. https://doi.org/10.5281/zenodo.5261636.

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Quality in the food market is a fundamental issue for many consumers because low quality food is a health hazard. The buyer when making a purchase seeks to purchase food of high quality, according to his/her individual perception of the subject - quality. Evaluation of buyers’ perception, quality is the subject of many surveys. The aim of this study was to determine consumer preferences for yogurt consumption. They represent an important position in the group of purchased dairy products. It was shown that fruit yoghurts are preferred products. More than ¾ of the respondents prefer

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Cedillos, Roberto, Ricardo S. Aleman, Ryan Page, et al. "Influence of Hesperidin on the Physico-Chemical, Microbiological and Sensory Characteristics of Frozen Yogurt." Foods 13, no. 5 (2024): 808. http://dx.doi.org/10.3390/foods13050808.

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Frozen yogurts contain yogurt culture bacteria, which might impart health benefits to their consumers. Global frozen yogurt market sales are expected to grow by 4.8% by 2028, which represents an important opportunity for the industry, consumers and researchers. Polyphenols are metabolites found in plants which have antioxidant and anti-inflammatory properties and might prevent chronic diseases such as cancer, diabetes and cardiovascular diseases. The objective of this study was to elucidate the effect of the polyphenol hesperidin on the physico-chemical, microbiological and sensory characteris

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Barbosa, Bruna Teodoro, Jéssica Ferreira Rodrigues, and Sabrina Carvalho Bastos. "Sensory optimization of nutritionally enriched strawberry yogurt." British Food Journal 119, no. 2 (2017): 301–10. http://dx.doi.org/10.1108/bfj-08-2016-0370.

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Purpose People are increasingly concerned about food and health and are seeking enriched products. One way to add nutritional value to yogurt consists of the addition of nutritional flour. However, it is necessary to optimize formulations that meet the consumers’ expectations. Thus, the purpose of this paper is to aim at sensory optimization of a strawberry yogurt enriched with different flours. Design/methodology/approach The optimal concentrations of each flour were defined using the Just-about-right-scale test. Then, an acceptance test was used to assess the samples at optimal concentration

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Nasution, Irda Wahidah, and Nurul Hidayah Nasution. "Training Procedures for Making Fruit Yoghurt to Housewives to Help Increase Husband's Income in Bandar Khalipah Village." Society : Jurnal Pengabdian Masyarakat 1, no. 3 (2022): 128–33. http://dx.doi.org/10.55824/jpm.v1i3.94.

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Yoghurt is one of the health drinks that tastes fresh and sour and is liked by many people, adults and children. Yoghurt made by fermentation using Lactobacillus bulgaricus and Streptococcus thermophilus bacteria inoculated in milk will produce a semi-solid consistency of milk and a slightly sweet-sour taste and can eliminate the sharp odor of goat's milk. The PkM implementation stage is like a training activity, namely this activity there are also several events which are held for 3 days, namely on 24-26 July 2019. The target audience is housewives and community leaders in Bandar Khalipah Vil

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Yudya Saraswati, Yasinta, Mujtahidah Anggriani Ummul Muzayyanah, and Endang Sulastri. "Product’s Attribute and Consumer Perception in Purchasing Decision: the Case of Young Adult’s Yoghurt Consumption." Buletin Peternakan 47, no. 2 (2023): 111. http://dx.doi.org/10.21059/buletinpeternak.v47i2.74451.

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This research aims to examine the correlation between the attributes and consumer preference for yoghurt. This survey research uses a purposive sampling technique with the criteria age 15-24 years and experiencing to consume yoghurt. Data collection uses an interview approach with a questionnaire as an instrument. A total 257 young adult were selected for this study. The results revealed that consumer perception on yogurt attributes were in &quot;high&quot; categorized with taste, texture, product information, and bottle packaged were preferred to be chosen. Pearson’s R correlation ana

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Karam, Marie Celeste, Claire Gaiani, Chadi Hosri, Jennifer Burgain, and Joël Scher. "Effect of dairy powders fortification on yogurt textural and sensorial properties: a review." Journal of Dairy Research 80, no. 4 (2013): 400–409. http://dx.doi.org/10.1017/s0022029913000514.

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Yogurts are important dairy products that have known a rapid market growth over the past few decades. Industrial yogurt manufacture involves different processing steps. Among them, protein fortification of the milk base is elemental. It greatly enhances yogurt nutritional and functional properties and prevents syneresis, an undesirable yogurt textural defect. Protein enrichment can be achieved by either concentration process (evaporation under vacuum and membrane processing: reverse osmosis and/or ultrafiltration) or by addition of dairy ingredients. Traditionally, skim milk powder (SMP) is us

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Arya, Nikita, and Rajendra Kumar. "Utilizing Chickpea Isolates as a Fortificant to Develop Protein-Dense Yogurt: A Review." Global Journal of Agricultural Innovation, Research & Development 9 (July 20, 2022): 61–80. http://dx.doi.org/10.15377/2409-9813.2022.09.6.

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Pulses and dairy products are recognized for their nutritional and functional benefits and are consumed in various forms. Yogurt is considered a source of good quality protein with anti-carcinogenic, hypocholesterolemic properties, and palliating effects on lactose intolerance. Similarly, chickpea is known for its high protein content, low glycemic index, and hypoglycaemic effects. These food ingredients cater to numerous advantages for human health and can address public health issues related to malnutrition or other nutritional deficiencies. With this background, the manuscript explores the

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Moga, Valentina Mădălina, and Mihaela Adriana Tița. "MARKETING ASPECTS OF YOGHURT ENHANCED WITH TAPIOCA." Management of Sustainable Development 12, no. 2 (2020): 12–20. http://dx.doi.org/10.54989/msd-2020-0007.

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This research presents aspects regarding the introduction on the Romanian market of tapioca yoghurt. This product has a better texture than classic yoghurt or than yoghurt with added milk powder (the main additive used to improve the texture of the yoghurt in Romania). Tapioca is a neutral-tasting vegetable powder and it is used in many sectors of the food industry, especially as a substitute for various gelling agents, but also due to the fact that it does not contain gluten and any other known allergen. We have identified the main competitors on the yogurt market but also the potential custo

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Moore, J. Bernadette, Annabelle Horti, and Barbara A. Fielding. "Evaluation of the nutrient content of yogurts: a comprehensive survey of yogurt products in the major UK supermarkets." BMJ Open 8, no. 8 (2018): e021387. http://dx.doi.org/10.1136/bmjopen-2017-021387.

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ObjectivesTo comprehensively survey the sugar and nutrient contents of yogurt products available in UK supermarkets, in particular those marketed to children.DesignA cross-sectional survey of yogurt products available in the UK’s supermarkets in November 2016.MethodsData were collected from five major online UK supermarkets and a process flow strategy was used to place yogurts into eight categories: children’s, dairy alternatives, dessert, drinks, fruit, flavoured, natural/Greek style and organic. A comprehensive database of product information for 921 unique products was created and analysed.

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Pamungkaningtyas, Fathyah Hanum, Mariyatun Mariyatun, Rafli Zulfa Kamil, et al. "Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test." Indonesian Food and Nutrition Progress 15, no. 1 (2018): 1. http://dx.doi.org/10.22146/ifnp.31010.

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Lactic acid bacteria have been isolated from several Indonesian indigenous fermented foods and screened for the potential strains as probiotic candidates. The aim of this study was to evaluate sensory properties and respondents’ preference of yogurt-like set and yogurt-like drink with various Indonesian indigenous probiotic strains produced by dairy industry. Indigenous probiotics of Lactobacillus plantarum MUT-7 and Lactobacillus plantarum DAD-13 were used to produce yogurt-like set and yogurt-like drink. Family perception toward yogurt-like drink was performed in Yogyakarta involving 100 fam

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Palka, Agnieszka, and Anna Flis-Kaczykowska. "Evaluation of extract and fat content in selected fruit and fruit-vegetable yogurts (available on the market)." Scientific Journal of Gdynia Maritime University, no. 109 (March 30, 2019): 47–54. http://dx.doi.org/10.26408/109.04.

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Yogurts, mainly due to their sensory and nutrient properties are bought very often by Polish consumers. In 2017, fruit yogurts with the addition of vegetables appeared on the market. The aim of this work was to verify the effect of the addition of vegetables to fruit yogurts on selected quality features of yogurts. The obtained results in the study allowed to state that this supplement increases the content of extract and fat content in yogurt, which has a beneficial effect on the nutritional value of yogurts.They also provide the basis for further research in the field of physicochemical and

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Moreira, Inacia dos Santos, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, et al. "Physicochemical, rheological, and sensory properties of yogurt added with myrtle jelly during storage." Caderno Pedagógico 21, no. 6 (2024): e4378. http://dx.doi.org/10.54033/cadpedv21n6-057.

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The study was conducted with the goal of developing and evaluating the physicochemical characteristics, apparent viscosity, microbiological properties, and sensory qualities of yogurt added with myrtle (Eugenia gracillima Kiaersk.) jelly in different concentrations, over the course of refrigerated storage. Five yogurt formulations were developed, varying the jelly concentrations from 0 to 20%. The yogurts were stored at 5 ºC for 28 days, and were analyzed for water content, water activity, ash, acidity, pH, proteins, lipids, flavonoids, anthocyanins, water retention capacity, syneresis, and ap

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Kiciak, Agata, Marcin Orzycki, Wiktoria Staśkiewicz, Agnieszka Bielaszka, and Marek Kardas. "Sensory quality of selected natural yoghurts available on the Polish market." Journal of Education, Health and Sport 12, no. 8 (2022): 954–65. https://doi.org/10.12775/JEHS.2022.12.08.078.

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<strong>Kiciak</strong> <strong>Agata, Orzycki Marcin, Staśkiewicz Wiktoria, Bielaszka Agnieszka, Kardas Marek</strong><strong>. </strong><strong>Sensory quality of selected natural yoghurts available on the Polish market</strong><strong>. Journal of Education, Health and Sport. 2022;12(8):</strong><strong>9</strong><strong>54</strong><strong>-9</strong><strong>65</strong><strong>. eISSN 2391-8306. DOI </strong><strong>http://dx.doi.org/10.12775/JEHS.2022.12.08.07</strong><strong>8</strong> <strong>https://apcz.umk.pl/JEHS/article/view/JEHS.2022.12.08.07</strong><strong>8</strong> <strong

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Safitri, Dewi, Dety Sukmawati, and Nataliningsih Nataliningsih. "Effect of Product Quality and Service Quality Customer Satisfaction of Yoghurt Milk Products." Journal of Sustainable Agribusiness 3, no. 2 (2024): 90–104. https://doi.org/10.31949/jsa.v3i2.11667.

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The purpose of this study was to determine the effect of product quality and service quality on customer satisfaction of yogurt milk products. The unit of analysis is the students of Pacet 1 State Vocational School, Pacet District, Cianjur Regency. Respondent identification technique was carried out by simple random sampling and 115 respondents were identified. The analysis technique used is path analysis. With the results obtained Product Quality Performance which includes dimensions: product aesthetics; Product benefits (yogurt milk); Durability and price suitability reach good criteria in C

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Namballa, Simritha, Komal Sharma, and Nousheen Mohammad. "Enhancing Yogurt Functionality through Enrichment with Cow and Soy Milk: Production and Quality Evaluation." European Journal of Nutrition & Food Safety 16, no. 9 (2024): 232–40. http://dx.doi.org/10.9734/ejnfs/2024/v16i91542.

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Yoghurt is a fermented dairy product produced from cow’s milk. Soybeans are abundant, reasonably priced, and high in protein, so there has been some work done to use them to make more pleasant and acceptable food products. Although many people eat cow's milk yoghurt, others who are lactose intolerant or follow a plant-based diet could find it incompatible. However, in comparison to regular yoghurt, soy milk yoghurt does not always live up to customer expectations regarding flavor and texture, even though it is nutritionally sound. The difficult part of making yoghurt is creating a recipe that

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Anju Kumari and Meenu Roperia. "Development and shelf-life evaluation of mango-blended corn milk yogurt." Indian Journal of Horticulture 82, no. 01 (2025): 103–9. https://doi.org/10.58993/ijh/2025.82.1.16.

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Corn milk, made from Zea mays, is a popular non-dairy option for lactose-intolerant individuals, rich in vitamins and low in saturated fats. Probiotic corn-based products, especially yogurt, are scarce in the market. Combining the intake of yogurt and fruit could provide probiotics, prebiotics, vitamins and minerals that have the potential to exert synergistic effects on consumer health along with delicious taste. The present study introduced a probiotic mango-blended corn milk yogurt, combining yogurt and mango benefits to provide probiotics, prebiotics, vitamins, and minerals. The developmen

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Pokimica, Biljana, Tamara Popović, Gordana Petrović-Oggiano, Ivana Šarac, Maria Glibetić, and Marija Takić. "Lactate content, total polyphenols and antioxidant activity of selected commercial yogurts from the Serbian market." Food and Feed Research 49, no. 2 (2022): 183–93. http://dx.doi.org/10.5937/ffr49-38791.

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One of the most popular dairy products worldwide is yogurt, which flavor is highly influenced by lactic acid content. Yogurts with fruit preparations contain polyphenols, secondary plant metabolites with proven antioxidant properties. As there is no data regarding neither lactate nor polyphenol content in commercial yogurts in Serbia, this study aimed to determine lactate and polyphenol levels, as well as antioxidant activity in selected yogurts. A total of 15 plain and 5 fruit yogurts with strawberry preparations were analyzed. Lactate contents were from 0.83 to 1.33%. Three plain yogurts in

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Pokimica, Biljana, Tamara Popović, Gordana Petrović-Oggiano, Ivana Šarac, Maria Glibetić, and Marija Takić. "Lactate content, total polyphenols and antioxidant activity of selected commercial yogurts from the Serbian market." Food and Feed Research, no. 00 (2022): 23. http://dx.doi.org/10.5937/ffr0-38791.

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One of the most popular dairy products worldwide is yogurt, which flavor is highly influenced by lactic acid content. Yogurts with fruit preparations contain polyphenols, secondary plant metabolites with proven antioxidant properties. As there is no data regarding neither lactate nor polyphenol content in commercial yogurts in Serbia, this study aimed to determine lactate and polyphenol levels, as well as antioxidant activity in selected yogurts. A total of 15 plain and 5 fruit yogurts with strawberry preparations were analyzed. Lactate contents were from 0.83 to 1.33%. Three plain yogurts in

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Silva, Josiane Ferreira da, Rayrinne Ferreira Miranda, Hérique Riley Duarte Costa, et al. "Bilayer goat’s milk yogurt with tamarind (Tamarindus indica L.) and wild passion fruit (Passiflora cincinnata Mast) jam: Characterization and acceptability." Research, Society and Development 9, no. 9 (2020): e46996139. http://dx.doi.org/10.33448/rsd-v9i9.6139.

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The aim of this study was to develop a goat's milk-based yogurt with a layer of tamarind and passion fruit jelly on the bottom of the package (bilayer yogurt) as well as to carry out the physical-chemical, microbiological and sensory characterization. of product. For comparison purposes, goat's milk products were compared with the same cow's milk product. The physicochemical analyzes showed that the samples are within the standards of the legislation, both for yogurts and jams. Regarding microbiological analyzes, there was no microbial growth in any of the samples evaluated. Sensory tests were

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Albuquerque, Rosana Correia Vieira, Carlos Eduardo de Farias Silva, Wanderson dos Santos Carneiro, Kaciane Andreola, Brígida Maria Villar da Gama, and Albanise Enide da Silva. "Incorporation of Cyanobacteria and Microalgae in Yogurt: Formulation Challenges and Nutritional, Rheological, Sensory, and Functional Implications." Applied Microbiology 4, no. 4 (2024): 1493–514. http://dx.doi.org/10.3390/applmicrobiol4040103.

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This review presents an approach to the incorporation of cyanobacteria and microalgae in yogurts and explores their impact on the nutritional, rheological, sensory, and antioxidant qualities of these products. First, the yogurt market context and its relationship with nutritional quality are outlined, emphasizing the quest for functional foods that meet consumer demands for healthy and nutritious products. A discussion of the incorporation of cyanobacteria and microalgae, especially Spirulina platensis, in foods, particularly yogurt, is then presented, highlighting the nutritional and function

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Bolini, Helena Maria Andre, Flavio Cardello, Alessandra Cazellatto de Medeiros, and Howard Moskowitz. "Unlocking Consumer Preferences: Sensory Descriptors Driving Greek Yogurt Acceptance and Innovation." Foods 14, no. 1 (2025): 130. https://doi.org/10.3390/foods14010130.

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Greek yogurt, a traditional food with roots in Ancient Greece, Mesopotamia, and Central Asia, has become a dietary staple worldwide due to its creamy texture, distinct flavor, and rich nutritional profile. The contemporary emphasis on health and wellness has elevated Greek yogurt as a functional food, recognized for its high protein content and bioavailable probiotics that support overall health. This study investigates the sensory attributes evaluated by a panel of 22 trained assessors and the consumer preferences driving the acceptance of Greek yogurt formulations. Samples with higher consum

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Hamad, Alwani, Totok Haryanto, Abdul Haris Mulyadi, Yeti Rusmiati Hasanah, and Imam Maulana Magribi. "Increase in Production Capacity of Stirred Yogurt Using Konjac Glucomannan Stabilizer at UKM Sehati Purwokerto." Mattawang: Jurnal Pengabdian Masyarakat 5, no. 4 (2024): 351–61. https://doi.org/10.35877/454ri.mattawang3223.

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UKM Sehati Yogurt Purwokerto produces good-quality yogurt but faces challenges in product stability, shelf life, and market competitiveness. To address these issues, product diversification using a konjac glucomannan stabilizer is proposed to align with consumer trends. However, marketing also presents a significant obstacle. This community service program aims to transfer yogurt production technology using konjac stabilizer and offer digital marketing guidance to enhance market reach. The program involves two steps: technology transfer and marketing support. The technology transfer includes t

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Chen, Bo, Xiaoheng Zhang, and Qingjie Zhou. "Product differentiation and brand building: a hedonic analysis of yogurt price in China." International Food and Agribusiness Management Review 24, no. 3 (2021): 481–98. http://dx.doi.org/10.22434/ifamr2020.0040.

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The Chinese yogurt market has seen strong growth in recent years. To meet consumers’ diverse demand, yogurt manufacturers have invested substantially in product and brand strategies – they not only introduce new attributes to yogurt, but also create sub-brands with distinct product positioning. However, little is known regarding the effectiveness of these strategies. We fill this research gap by estimating the price premiums associated with main yogurt attributes and brands using a hedonic analysis framework. Our main findings are that plain flavored yogurt and yogurt with sugar are associated

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Kalinova, G. "Survey on fatty acid profiles of retail pasteurised cow’s milk and cow’s yogurt in Bulgaria." BULGARIAN JOURNAL OF VETERINARY MEDICINE 25, no. 1 (2022): 139–46. http://dx.doi.org/10.15547/bjvm.2294.

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Assessing the consumer’s awareness of the diet-health relationship, this study presents the fatty acid composition of cow’s milk available on Bulgarian market. Over a 5-year period, 100 samples of pasteurised cow’s milk and 135 samples cow’s yogurt were analysed by gas chromatography (ISO 15885:2002). The saturated fatty acids predominated - average amount 70.1% for milk and 71.1% for yogurt. The unsaturated fatty acids proportions were 29.9% and 28.9% respectively. Seasonal variations in the fatty acid composition of milk were detected, due to feeding practices. Non-milk fat was identified in

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Akshit, F. N. U., Ting Mao, Shwetha Poojary, Venkata Chelikani, and Maneesha S. Mohan. "Evaluating a Novel Hydrocolloid Alternative for Yogurt Production: Rheological, Microstructural, and Sensory Properties." Foods 14, no. 13 (2025): 2252. https://doi.org/10.3390/foods14132252.

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This study aimed to assess the viability of a new gelling agent, formed by a combination of disodium 5-guanylate and lactic acid, as a potential substitute for conventional hydrocolloids in yogurt production. Six different yogurt samples containing novel gel (combination of lactic acid and disodium 5-guanylate), disodium 5-guanylate, gelatin, agar-agar, lactic acid, and a control yogurt without any hydrocolloid or other additives, were studied. As expected, all the yogurt samples exhibited shear-thinning behavior. The novel gel yogurt, when compared to the control yogurt, displayed similar vis

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Puspaningrum, Yessita, Miftachul Chusnah, Nurul 'Aini, et al. "Effect of Starter Amount to Sensory Characteristics Score of Fruit Yogurt." AGARICUS: Advances Agriculture Science & Farming 2, no. 3 (2023): 94–97. https://doi.org/10.32764/agaricus.v2i3.3487.

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Fruit yogurt is a food product in the form of processed milk through a fermentation process using Lactobacillus bulgaricus and Streptococcus thermophilus bacteria, added with fruits. Yogurt quality is determined by the amount of starter added. This study aims to determine the effect of the amount of yogurt starter on the sensory characteristics score of watermelon, melon and golden melon yogurt. Three various amounts of yogurt starter were used in this research, namely 2%, 4%, and 6%. The starter was purchased from yogurt sold in the market. The starter consisted of Streptococcus thermophilus,

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Sari, Sela Mustika, Arista Wahyu Ningsih, Farida Anwaril, and Iif Hanifa Nurrosyidah. "Characterstic And Inhibitory Activity Of Green And Red Beans Yoghurt Enriched With Honey Against Methicillin-Resistant Staphylococcus Aureus." Berkala Ilmiah Kimia Farmasi 8, no. 1 (2021): 20. http://dx.doi.org/10.20473/bikfar.v8i1.31208.

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Currently probiotics are widely developed because of their health benefits such as helping to maintain a healthy digestive tract. One of the probiotic fermented products is yogurt. Yogurt on the market is made from cow's milk, so it cannot be consumed by people who are allergic to cow's milk or lactose intolerant. The purpose of this study was to develop a yogurt formulation based on vegetable juice, namely mung bean and kidney bean juice. The characterization of mung bean and kidney bean juice yoghurt was carried out by of organoleptic observation, fat content test, protein content test, ash

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Qasem Alsebaeai, Mohammed, Ahmed, Mohammed Algadri, Abdulnaser Hajeb, et al. "Evaluation of Hygienic Quality of Yoghurt Sold in Local Market in Sana'a City- Yemen." International Journal of Current Microbiology and Applied Sciences 13, no. 2 (2024): 46–53. http://dx.doi.org/10.20546/ijcmas.2024.1302.008.

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This study aimed to Evaluate the Hygienic Quality of Yoghurt Sold in local markets in Sana'a City- Yemen. A total of five random samples of yoghurt were collected from the local markets in Sana'a City- Yemen to assess the hygienic quality of yoghurt. All samples were examined for Physicochemical Parameters, Microbial Content and Sensory Evaluation. The experiment was conducted in two nutrition laboratories; Al-Razi University Laboratory and the Microbiology and Biotechnology Laboratory of First Science Center for Testing and Consultation, Sana'a - Yemen. The results given revealed that the Whe

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Wang, Fa, Haifeng Wang, and Joung Hyung Cho. "Consumer Preference for Yogurt Packaging Design Using Conjoint Analysis." Sustainability 14, no. 6 (2022): 3463. http://dx.doi.org/10.3390/su14063463.

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With the growing consumption market of yogurt products, the continuous innovation of packaging design has become the major means of enterprise marketing for fast-moving consumer goods. Because different combinations of packaging design elements affect the consumers in different ways, the contradiction between the product packaging design and consumer demand has impacted the further development of these products’ marketing. To explore the relationship between the constituent elements of yogurt packaging design and consumer preferences, four kinds of factors to the purchased products’ attributes

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Xu, Lu, Si-Min Yan, Chen-Bo Cai, Zhen-Ji Wang, and Xiao-Ping Yu. "The Feasibility of Using Near-Infrared Spectroscopy and Chemometrics for Untargeted Detection of Protein Adulteration in Yogurt: Removing Unwanted Variations in Pure Yogurt." Journal of Analytical Methods in Chemistry 2013 (2013): 1–9. http://dx.doi.org/10.1155/2013/201873.

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Untargeted detection of protein adulteration in Chinese yogurt was performed using near-infrared (NIR) spectroscopy and chemometrics class modelling techniques. sixty yogurt samples were prepared with pure and fresh milk from local market, and 197 adulterated yogurt samples were prepared by blending the pure yogurt objects with different levels of edible gelatin, industrial gelatin, and soy protein powder, which have been frequently used for yogurt adulteration. A recently proposed one-class partial least squares (OCPLS) model was used to model the NIR spectra of pure yogurt objects and analyz

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Yang, So Young, and Ki Sun Yoon. "Quantitative Microbial Risk Assessment of Listeria monocytogenes and Enterohemorrhagic Escherichia coli in Yogurt." Foods 11, no. 7 (2022): 971. http://dx.doi.org/10.3390/foods11070971.

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Listeria monocytogenes can survive in yogurt stored at a refrigeration temperature. Enterohemorrhagic Escherichia coli (EHEC) has a strong acid resistance that can survive in the yogurt with a low pH. We estimated the risk of L. monocytogenes and EHEC due to yogurt consumption with @Risk. Predictive survival models for L. monocytogenes and EHEC in drinking and regular yogurt were developed at 4, 10, 17, 25, and 36 °C, and the survival of both pathogens in yogurt was predicted during distribution and storage at home. The average initial contamination level in drinking and regular yogurt was cal

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Baltaci, Aysegul, and Marcia Miller-Rodeberg. "Awareness, Availability, and Usage of Probiotic Foods by Local Food Pantry Participants." Current Developments in Nutrition 4, Supplement_2 (2020): 158. http://dx.doi.org/10.1093/cdn/nzaa043_009.

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Abstract Objectives The purpose of this research is two-fold: first, we have surveyed food pantry participants to assess their knowledge and selection of probiotic-containing foods; and second, we have evaluated and compared the availability and viability of probiotic cultures in the cheese and yogurts available at a local food pantry, in a retail market, and in fresh, homemade food products. Methods This study examined the availability, awareness, and usage of probiotic-containing food by food pantry participants. The study consisted of two parts. The first part examined the awareness and usa

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Moore, J. Bernadette, Eiméar H. Sutton, and Neil Hancock. "Sugar Reduction in Yogurt Products Sold in the UK between 2016 and 2019." Nutrients 12, no. 1 (2020): 171. http://dx.doi.org/10.3390/nu12010171.

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The UK government has called for industry reformulation of foods that contribute most to sugar consumption in children’s diets, including yogurts. The aim of this work was to comprehensively survey yogurt products available in UK supermarkets in 2019 to determine whether sugar contents had been reduced since our baseline survey in 2016. Product information was collected for 893 unique yogurt, fromage frais and dairy dessert products, and nutrient contents were analysed in comparison to those previously examined. Examining all products, there was a highly significant (p < 0.0001) reduction i

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Grębowiec, Mariusz. "ECONOMIC AND NON-ECONOMIC PREMISES AFFECTING CONSUMER PURCHASING BEHAVIOUR OF FERMENTED MILK PRODUCTS." Acta Scientiarum Polonorum. Oeconomia 19, no. 2 (2020): 33–42. http://dx.doi.org/10.22630/aspe.2020.19.2.15.

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The study aims to identify the factors that influence consumer behaviour on the dairy market, with particular emphasis on the yogurt market. Based on the available data and statistical studies, the main directions of changes in production and consumption as well as directions of changes in prices of dairy products in Poland were presented. The changes taking place on the yogurt market are also presented in more detail. The practical part of the study presents results of the survey conducted on the above-mentioned issues in a group of 465 intentionally selected respondents. According to the res

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Nguyen, Ninh, Hoang Viet Nguyen, Phuong Thao Nguyen, et al. "Some Key Factors Affecting Consumers’ Intentions to Purchase Functional Foods: A Case Study of Functional Yogurts in Vietnam." Foods 9, no. 1 (2019): 24. http://dx.doi.org/10.3390/foods9010024.

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The development of functional foods is key to promoting a healthy diet and preventing certain diseases. This study aims to examine several key factors that affect consumer attitude and intention with respect to purchasing functional foods in an emerging market economy. A research model was developed by extension of the Theory of Reasoned Action (TRA), and then validated through obtaining data from 596 Vietnamese consumers who were interested in functional yogurts using an interviewer-administered questionnaire. Multivariate data analysis reveals that while health consciousness and subjective n

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Sarıtaş, Sümeyye, Alicia del Carmen Mondragon Portocarrero, Jose M. Miranda, Anna Maria Witkowska, and Sercan Karav. "Functional Yogurt: Types and Health Benefits." Applied Sciences 14, no. 24 (2024): 11798. https://doi.org/10.3390/app142411798.

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In the past decade, the increasing interest in healthy consumption has encouraged the development of functional products in the yogurt sector. Dairy products are extensively used in the production of functional foods because of their excellent and versatile technological properties. Among dairy products, yogurt is one of the dairy foods that has been most widely used to deliver bioactive compounds to consumers. The market features various types of functional yogurt, including probiotic, prebiotic, synbiotic, high protein, lactose free, and novel products known as easy-to-digest yogurt. The add

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Susilorini, Susilorini, Conita Yuniarifa, Atina Hussaana, and Mohamad Riza. "EMPOWERING FOREST BATHING TOUR GUIDES FOR YOGURT PRODUCTION IN LEREP UNGARAN BARAT VILLAGE, SEMARANG REGENCY." Abdi Dosen : Jurnal Pengabdian Pada Masyarakat 8, no. 1 (2024): 379–84. https://doi.org/10.32832/abdidos.v8i1.2257.

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Wellness tourism is a tourist activity that not only aims for entertainment and pleasure, but also health. Lerep Village is one of the tourist villages that has a lot of potential to be developed into one of the wellness tourism objects. One of the highlights is the culinary sold in the traditional Sunday Pon market based on local wisdom. Currently there is no development of yogurt-based products in this traditional market, even though there is a lot of potential from livestock and agricultural products that can be developed as yogurt products. Yogurt is one type of food rich in bacteria which

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Gurel, Perin. "Live and Active Cultures: Gender, Ethnicity, and “Greek” Yogurt in America." Gastronomica 16, no. 4 (2016): 66–77. http://dx.doi.org/10.1525/gfc.2016.16.4.66.

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Using a transnational and comparative cultural studies approach, this essay investigates how yogurt, perceived as a strange and foreign food in the early to mid-twentieth-century United States, became localized through intersectional processes of feminization and de-exoticization. In the transition from the 1970s to the 1980s, the dairy industry adopted a postfeminist ethos, which co-opted the hippie and feminist self-care movements that had made yogurt a staple health food outside the purview of the medical-industrial complex and on the margins of the market economy. Increasingly, yogurt was

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Sri Suharto, El Latifa, Yulianti Fitri Kurnia, Ferawati, Sri Melia, and Indri Juliyarsi. "Honey-Enriched Synbiotic Yogurt: A Study on Physicochemical Characteristics." IOP Conference Series: Earth and Environmental Science 1502, no. 1 (2025): 012039. https://doi.org/10.1088/1755-1315/1502/1/012039.

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Abstract Yogurt is a fermented dairy product with probiotic benefits, and the addition of honey as a natural prebiotic can enhance its functional properties. This study aimed to evaluate the effects of different honey concentrations on total titratable acidity (TTA), pH, moisture content, protein content, and fat content in yogurt. A Randomized Group Design (RGD) with five treatments and four replications was used. The treatments consisted of yogurt with honey additions of 0% (P1), 2.5% (P2), 5% (P3), 7.5% (P4), and 10% (P5). The results showed that honey addition had no significant effect (P&

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Hidanah, Sri, Emy Koestanti Sabdoningrum, and Anam Al-Arif. "PELATIHAN SUSU PASTEURISASI, YOGHURT DAN CARA PENGEMASANNYA DALAM PENINGKATKAN PENDAPATAN PANTI ASUHAN HIMATUN AYAT." Jurnal Layanan Masyarakat (Journal of Public Services) 5, no. 2 (2021): 382. http://dx.doi.org/10.20473/jlm.v5i2.2021.382-389.

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AbstractHimmatun Ayat was an orphanage located on Jalan Dukuh Kupang, Surabaya, East Java which aimed to build public awareness of orphans, poor people, and neglected children in achieving their goals for a better future. The problems faced by the Himmatun Ayat orphanage during the COVID-19 pandemic were the decline in turnover and market saturation for their products. The solution was to evoke entrepreneurship development during the pandemic with innovation and technology by providing training on the manufacture of various flavors pasteurized milk, yogurt, and packaging methods to increase th

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