Hyseni, Arbër and Kalevska, Tatjana and Nikolovska Nedelkoska, Daniela and Dimitrovska, Gordana and Antoska-Knights, Vesna and Stamatovska, Viktorija and Hyseni, Vlora (2025) Proximate composition and microbiological safety of yogurts produced by fermentation of a milk-whey mixture and supplemented with fruits. Asian Journal of Dairy and Food Research.
Full text not available from this repository.Abstract
Background: The study aimed to evaluate the effect of incorporating liquid whey as a functional ingredient in yogurt supplemented with strawberries or aronia berries on the proximate composition, dietary mineral content and microbiological safety of freshly prepared yogurts.
Methods: Yogurt was prepared using pasteurized milk, with 25% liquid whey added to the milk. Control products were simultaneously prepared without liquid whey and both were fermented for 3 hours before being supplemented with 12% strawberries or aronia berries. The analysis included pH, proximate composition (protein, fat, carbohydrates and ash) and dietary mineral content [iron (Fe), zinc (Zn), magnesium (Mg), calcium (Ca), phosphorus (P), sodium (Na) and potassium (K)]. Microbiological analysis was performed to assess the presence of Enterobacteriaceae, Listeria monocytogenes, Escherichia coli, yeast and mold.
Result: The average pH of control and functional yogurts was 4.2 and 4.11 for aronia berries and 4.17 and 4.15 for strawberries. Functional yogurts had lower fat (2.08% for strawberry, 2.43% for aronia) and protein content (2.21% for strawberry, 2.28% for aronia) than control yogurts. Control yogurts had higher levels of Fe, Zn, Ca, P, Na and K, but differences were not significant. The Mg content in control yogurt with aronia berries (107.71 mg kg-1) differed from functional yogurt (84.29 mg kg-1). Enterobacteriaceae, E. coli and L.monocytogenes were not detected in the yogurt samples. Functional yogurts underscore the potential of liquid whey and fruit supplementation as functional ingredients, had a lower fat content, making them more appealing to consumers and remained safe for consumption throughout the storage period.
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Mr Jordan Martinovski |
| Date Deposited: | 05 Oct 2026 12:05 |
| Last Modified: | 05 Oct 2026 12:05 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/11873 |
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