comparison of production of agitated yogurts(high fat onion shallot yogurt) by traditional and industrial methods

Significant properties of concentrated yogurt as compared to regular yogurt has increased the demand for its production and consumption. In this study, high fat flavored yogurt produced traditionally and industrially were compared.

Stirred yogurt was prepared in a traditional way using a cloth bag and in the industrial way using condensed milk with dry milk and other additives. Finally, physicochemical properties (pH, acidity, hydration and percentage of dry matter), nutritional value and sensory test of the products were compared.

The results showed that changes in pH and acidity in traditional yogurt and industrial yogurt were insignificant (P≤0.05), and the amount of water released in traditional yogurt was significantly higher than the industrial yogurt (P≥0.05). Concerned with sensory evaluation, the industrial yogurt was evaluated higher than the traditional yogurt. Traditional yogurt scored better in terms of protein and calcium contents; In term of ash content, the industrial yogurt had a better position.

The results of the current research indicated that the production of concentrated yogurt in an industrial way in terms of physicochemical properties, sensory and microbial evaluation, is more suitable than the production of this product by the traditional method, while from the nutritional point of view, the traditional concentrated yogurt had high content of protein and calcium than that of industrial yogurt. This problem of industrial yogurt might be solved and corrected through the use of protein-based stabilizers in the formulation or by enriching the product with calcium.