SUMMARY

Yogurt is a food product that are made up by fermenting the milk with other various
ingredients in order to get the right texture, color, flavor and creaminess. Apart of being known
and existed for quite amount of time, it is only being popular and widely taken starting from 3040 years back, due to the improvisation made towards the yogurt in terms of flavor, fruits flavor
is introduced into the market and yogurt are known as one of the healthy low fat products.
Because of that particular reason, the manufacturers are taking this opportunity to widen the
market by introducing more unique flavors and various type of yogurt meeting the growing
demands of the consumers themselves. Even for those that are known to be lactose intolerant can
consume this, this is because the milk once it turns to be a yogurt, it became generally aldehydic
flavor and free from lactic acid due to the fermentation process. There are a few parameters that
needed to be cover in order to consider this experiment is successful or not which is pH of each
type of the yogurt, pH is a numeric scale that are widely used and known to identify the acidity
and the alkalinity of the product. The process of making the yogurt is not that complicated,
generally they contain milk, sugar, a starter culture to help the fermentation process, Xantham
gum to increase the viscosity of the yogurt itself, plain water and a bit of flavor that could be
from fruits, chocolates and other flavors that could be envision. The composition of the milk
must be modified by adding the concentrated milk, milk powder and evaporate some of the water
in order to increase the amount of solid content and fat content is reduced and minimized. The
procedure for making a plain yogurt is 1 liter of UHT milk been added with 100 g of powder
milk and the mixture been heated until 80C.After that the mixture achieve 80C, the mixture
been bottle inside glass bottle and cooled until it reached 45C to 50C. Slightly after the mixture
cool, 5ml of culture (Lactobacillus Vulgaricus) been added into the mixture. Next the mixture
was been shake until the mixture homogenized with culture then incubated at 43C 1C for at
least 6 hours. Lastly the mixture been coagulated, the mixture been transfer into chiller which the
temperature was 5C for cooling down.The result for this project is the yogurt A contain only
plain yogurt with 5.37 pH value and 12% brix content that was calculated using refractometer.
The taste of yogurt a little bit sour and not sweet at all. Yogurt B was added with 50 gram of
grape cordial. The taste of yogurt B was changed from scale 1 to 3 as it is too sweet. The total
soluble sugar inside cordial makes brix content of yogurt B increased to 40% and pH value was
decreased into 4.79. Then, in yogurt C, 500 gram of water, 100 gram of sugar and 50 gram of ice

were added and blending all together. The brix content is then calculated and it increasing by
10% from yogurt B into 50% as well as pH value also increased by 0.46. Taste of yogurt C is
kind of sweet and sour blending. For fourth formulation, yogurt D was added with 50 grams of
xantham gum dissolved in 200 ml water. pH value and brix content of yogurt D was decrease by
5%.There is few error which is human error for a brix reading because some of the yogurt is too
high and to low so it is quite difficult to read the blue line in a brix equipment. Then the student
have put a little bit more plain yogurt during process so it cause the yogurt is too stench. So it is
highly recommended to follow the lab manual accurately and do not add on without technician
permission. Next for brix reading do swipe a little onto it to test wheter this type of brix is
suitable or not for reading.

INTRODUCTION

Yogurt is a food product that are made up by fermenting the milk with other various
ingredients in order to get the right texture, color, flavor and creaminess. Despite of that, yogurt
origins was an accident that happened thousand years ago in Mesopotamia, due to the improper
storage of the milks in the warm climate, the milk formed a curd which is the earlier stage of the
yogurt itself. Apart of being known and existed for quite amount of time, it is only being popular
and widely taken starting from 30-40 years back, due to the improvisation made towards the
yogurt in terms of flavor, fruits flavor is introduced into the market and yogurt are known as one
of the healthy low fat products. Because of that particular reason, the manufacturers are taking
this opportunity to widen the market by introducing more unique flavors and various type of
yogurt meeting the growing demands of the consumers themselves. Even for those that are
known to be lactose intolerant can consume this, this is because the milk once it turns to be a
yogurt, it became generally aldehydic flavor and free from lactic acid due to the fermentation
process.
There are a few parameters that needed to be cover in order to consider this experiment is
successful or not. One of them are the pH of each type of the yogurt, pH is a numeric scale that
are widely used and known to identify the acidity and the alkalinity of the product. It is usually
the measure of the molar concentration of the hydrogen ions in the solution, which suits the
name itself that are stands for power of Hydrogen (pH). The higher the concentration of the
hydrogen ion, it is more alkaline and the lower the hydrogen ion, the more acidic the product.
Apart from the pH, the other parameter is the Brix percentage, Brix is the percentage of the sugar
content inside an aqueous solution. It is usually tested in a sugar, carbonated beverages, fruit
juices, honey and even wine, this is important as these products usually high content of sugar
which could be very dangerous to the health of the consumers that did not know. It is widely
used in the food industries especially the brewing industry. Last but not least, the tasting panels
which is very crucial in all of the food productions, in which the product will not get any reviews
if it does not taste good. So, the usual taste panels used are the hedonic scale as the consumers
have various preferences on how their food should taste and such.

The process of making the yogurt is not that complicated, generally they contain milk,
sugar, a starter culture to help the fermentation process, xantham gum to increase the viscosity of
the yogurt itself, plain water and a bit of flavor that could be from fruits, chocolates and other
flavors that could be envision. The composition of the milk must be modified by adding the
concentrated milk, milk powder and evaporate some of the water in order to increase the amount
of solid content and fat content is reduced and minimized. The modified milk was then
pasteurized beforehand to produce a delightful yogurt, and also to denature the whey protein that
is present inside the milk in order to associate with the casein which will contributes to the gel
network as when the casein precipitate, the whey protein will tag along thus strengthening the gel
network and providing the texture for the yogurt afterwards. Also, during the heating process the
milk will be homogenized where the fat globules will break down into smaller fractions resulting
smoother and creamier yogurt.
After it is cooled to touch, the starter culture is added into to the pasteurized milk in about
2 % to the amount of milk. It was then placed into an incubator for a few days, which will give
the bacteria some time to metabolizes each compound in the milk which will produce the
characteristic flavor of the yogurt itself which will have lactic acid as the byproduct. After it
reaches a certain level of acidity it is kept inside the refrigerator to cool it down, which explains
the common sour taste inside the plain yogurt. After it is refrigerated, it is improvised to add
some flavor to the plain yogurt, also some color to make it more attractive. It was done in such a
way of stated in table 2, each of the yogurt are tasted and then tested for the pH and the brix
percentage and recorded.

PROCEDURE

Table 1: The ingredient used to make plain yogurt.

NO.
1
2
3

INGREDIENT

AMOUNT
1 liter
100 gram
5 ml

Low Fatmilk
Powder milk
Culture ( Lactobacillus Vulgaricus )

STEP
a)
1.
2.
3.

Procedure for making the plain yogurt

The 1 liter of UHT milk been added with 100 g of powder milk.
The mixture been heated until 80C
After the mixture achieve 80C, the mixture been bottle inside glass bottle and cooled

until it reached 45C to 50C

4. Slightly after the mixture cool, 5ml of culture (Lactobacillus Vulgaricus) been added into
the mixture.
5. The mixture was been shake until the mixture homogenized with culture.
6. After been shake, the mixture been incubated at 43C 1C for at least 6 hours.
7. After the mixture been coagulated, the mixture been transfer into chiller which the
temperature was 5C for cooling down.

Table 2: The ingredient of the yogurt for the sensory evaluation of the yogurt
Type

Yogurt A

Yogurt B

Yogurt C

Yogurt D

Plain yogurt
Ingredient

Plain yogurt

Plain yogurt

Plain yogurt

(50g) + grape

(50g) + grape

(50g) + grape

cordial (50g)

cordial (50g) +

cordial (50g) +

water (50g) +

water (50g) +

sugar (100g) +

sugar (100g) +

ice (10g)

ice (10g) +
Xantan gum
(50g)

b) Procedure for the sensory evaluation of the yogurt

(The evaluation been done to 10 panelists and the questionnaire been attached at the
1.
2.
3.
4.

appendix section)
The yogurt A been taste for 1 spoon.
The yogurt B been taste for 1 spoon.
All of the ingredient been blended and been taste for 1 spoon.
All of the ingredient been mixed and been taste for 1 spoon.

RESULTS

Group
1
2

pH
5.37
4.79

Brix (%)
12
40

Taste (1-10)
1
3

Comment

3
4

5.25
5.07

50
45

4
3

DISCUSSIONS

Yogurt is produced by bacterial fermentation. Unlike cheese production, rennet is not

used. Ingredients for yogurt are 400ml of low fat milk and 400g powdered milk that heated and
stirred until temperature hit 80C. The yogurt is then being put in the bottle and was left in cool
temperature. After it cool, 2 spoons of culture media were added. The thick consistency of yogurt
is due to the decreased solubility of casein in the acid produced by the yogurt culture and by
additional ingredients. Starch, pectin and gelatin are often added to commercial yogurt to give it
a thick consistency. For our yogurt, powdered milk is added to provide this thicker consistency.
Sugar is added to flavor the finished yogurt and to provide additional carbohydrate for the LAB.
LAB can ferment lactose (milk sugar) and sucrose (table sugar). Unlike cheese, yogurt does not
use the enzyme rennet to aid in gel formation.
The heat treatment of 85 C for 20 minutes aids in the formation of a smooth gel
(coagulum) by denaturing whey proteins present in the milk. Whey proteins are not present in
high concentrations in milk (like casein) nor are they sensitive to acid (like casein). When
subjected to moderately high temperatures, they denature, or unfold, which helps to trap water
and forms a smooth coagulum. Buttermilk is heat treated for the same reasons. All yogurts
require two bacteria which Lactobacillus Delbrueckii Sp. Vulgaricusand streptococcus
thermophilus. These two LAB together produce acid and typical yogurt flavor. These two LAB
isthermophilic, which is why the fermentation temperature for yogurt is much higher than the
temperature used for cheese or buttermilk. Other bacteria are often added to yogurt for health
reasons, particularly in the last few years. These bacteria are called probiotic bacteria, and they
aid in digestion and intestinal health (but play no role in the production of yogurt). The two

bacteria most commonly used for this purpose are Lactobacillus acidophilus and Bifidobacterium
Longum.
Making yogurt is a protected process. This means that sterilization is not required. By
using standard sanitizing practices such as dipping utensils into boiling water, we can reduce the
number of microbes to a sufficient level so that these microbes will not interfere with our yogurtmaking process.This phrase is used to describe certain microbial fermentations whereby
microbes will produce a product as a result of their natural metabolic reactions. How to protect
yogurt process is by seeding milk with a yogurt culture, you are introducing millions of
Lactobacilli microbes. These microbes start growing at a rapid rate, consuming the lactose
present in milk and converting the sugar to lactic acid. The production of lactic acid lowers the
pH to a level that makes the environment inhospitable for the growth of pathogenic bacteria.
Almost boil the milk before packaging is necessary to reduce the number of possible
pathogenic microbes already present in the milk. Although the milk has been pasteurized, once
opened bacteria can contaminate the milk. Normally this is not a problem because the milk is
consumed within a short period of time and it is kept at a cold temperature, both of which help
keep these bad bacteria at such low levels that they do not cause problems. However, when
making yogurt, we are going to incubate our milk at a warm temperature for several hours, so we
will want to make sure that those bad bacteria arent present in sufficient quantity to cause
problems.
Milk becomes creamy and thick after incubationdue to the production of lactic acid by
the yogurt microbes. Lactic acid denatures milk proteins which causes the milk to curdle. We
have to wait until our milk has cooled to at least 115 degrees Fahrenheit by maintaining the
temperature, which providing the optimum growth temperature for our yogurt bacteria. Too high
a temperature, we will kill our bacteria. Too low, we will not achieve adequate growth.The
yogurt in a local market usually contains an active culture. Thus, if a starter culture is not readily
available, it can be easily derived from plain store-bought yogurt. In this case, a few teaspoonful
of the store-bought yogurt will adequately act as the starter culture.
Later, the yogurt was divided using four formulations with labeled A, B, C and D were
tested the pH value and percentage brix of sugar. Yogurt A contain only plain yogurt with 5.37
pH value and 12% brix content that was calculated using refractometer. The taste of yogurt a

little bit sour and not sweet at all. Yogurt B was added with 50 gram of grape cordial. The taste of
yogurt B was changed from scale 1 to 3 as it is too sweet. The total soluble sugar inside cordial
makes brix content of yogurt B increased to 40% and pH value was decreased into 4.79. Then, in
yogurt C, 500 gram of water, 100 gram of sugar and 50 gram of ice were added and blending all
together. The brix content is then calculated and it increasing by 10% from yogurt B into 50% as
well as pH value also increased by 0.46. Taste of yogurt C is kind of sweet and sour blending.
For fourth formulation, yogurt D was added with 50 grams of xantham gum dissolved in 200 ml
water. pH value and brix content of yogurt D was decreased by 5%.
Based on the results obtained, the taste was better but the texture of yogurt was thickened
as xantham gum increased the value of viscosity and decreased syneresis sample. Results of the
experiment on pH and percentage of sugar of yogurt sample showed that samples had a normal
decrease in value during storage. The decrease of pH was due to the formation of lactic acid by
certain bacteria of yogurt. Xanthan gum used as thickening agent to control syneresis of
fermented milk.

CONCLUSIONS
The yogurt was divided using four formulations with labeled A, B, C and D were tested
the pH value and percentage brix of sugar. Yogurt A contain only plain yogurt with 5.37 pH value
and 12% brix content that was calculated using refractometer. The taste of yogurt a little bit sour
and not sweet at all. Yogurt B was added with 50 gram of grape cordial. The taste of yogurt B
was changed from scale 1 to 3 as it is too sweet. The total soluble sugar inside cordial makes brix

content of yogurt B increased to 40% and pH value was decreased into 4.79. Then, in yogurt C,
500 gram of water, 100 gram of sugar and 50 gram of ice were added and blending all together.
The brix content is then calculated and it increasing by 10% from yogurt B into 50% as well as
pH value also increased by 0.46. Taste of yogurt C is kind of sweet and sour blending. For fourth
formulation, yogurt D was added with 50 grams of xantham gum dissolved in 200 ml water. pH
value and brix content of yogurt D was decreased by 5%. To be conclude that based on the
results obtained, the taste was better but the texture of yogurt was thickened as xantham gum
increased the value of viscosity and decreased syneresis sample. Results of the experiment on pH
and percentage of sugar of yogurt sample showed that samples had a normal decrease in value
during storage. The decrease of pH was due to the formation of lactic acid by certain bacteria of
yogurt. Xanthan gum used as thickening agent to control syneresis of fermented milk.
There is few error which is human error for a brix reading because some of the yogurt is
too high and to low so it is quite difficult to read the blue line in a refractometer equipment.
Then the student have put a little bit more plain yogurt during process so it cause the yogurt is
too stench. So it is highly recommended to follow the lab manual accurately and do not add on
without technician permission. Next for brix reading do swipe a little onto it to test whether this
type of refractometer is suitable or not for a reading.

REFERENCE

1. Tamime, A.Y.; Robisons, R.K. (2007) Chapter 1 Historical background. In Tamime and
Robinsons Yogurt: Science and Technology, 3rd ed. Woodhead Publishing LTD:
Cambridge, UK. pp. 110.
2. Helferich, W. and D. Westhoff.(1990) Yogurt: All About It.

3. Hui, Y.H. (1992) Dairy Science and Technology Handbook. New York: Wiley VCH.
4. Robinson, R.K. (1990) "Snack Foods of Dairy Origin." In Snack Food. Edited by Gordon
R. Booth. New York: Van Nostrand Reinhold. pp. 159-182.
5. Robinson, R.K and A.Y. Tamime. (1986) Recent developments in yoghurt manufacture.
In Modern Dairy Technology. Edited by B.J.F. Hudson. London: Elsevier Applied
Science Publishers. pp 1-36.

SENSORY EVALUATION OF THE YOGURT

Sample

*pH

*Brix
(% of sugar)

Yogurt A
Yogurt B
Yogurt C
Yogurt D
Legend:
(mark the question with * by using scale given)
1.
2.
3.
4.
5.
6.
7.

Not like at all

Medially not like
Slightly not like
Between not like and like
Slightly like
Medially not like
Like

*Taste

Comment