Commercial vs Local Yoghurt: A Study on Quality and Safety

Adithyan R. (), Athira Anilkumar (), Kalyani Vijayan (), Krishnapriya K. Nair (), Devika Lal () and Dr. Jubi Jacob ()

International Journal of Innovative Science and Research Technology (IJISRT), 2026, vol. 11, issue 05, 183-192

Abstract: Yogurt is a nutrient-rich probiotic dairy product produced by fermenting milk with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus [8]. This study compared the microbiological safety and physicochemical properties of commercial yogurt (Sample A) and locally produced yogurt (Sample B) over four weeks. Sample A maintained acceptable microbial quality, with no detectable coliforms or Escherichia coli, indicating proper hygiene and processing. In contrast, Sample B showed higher microbial loads, including coliforms and E. coli, suggesting inadequate sanitation. Proximate analysis revealed that Sample A had stable composition, with protein (7.5–7.6%), fat (~2.14%), and ash (0.90– 0.98%). Sample B showed lower protein (6.6–6.7%), higher fat (~3.0%), and lower ash (0.71–0.78%). Carbohydrate content decreased in both samples due to fermentation, more significantly in Sample B. Moisture increased and solids-not-fat decreased during storage, especially in Sample B, indicating instability. Sample A showed controlled fermentation, with pH decreasing slightly (4.32–4.25) and acidity rising marginally (1.11–1.15%). Sample B exhibited greater changes (pH 4.10– 3.60; acidity 1.70–3.17%), reflecting uncontrolled fermentation. Structural analysis showed better gel quality in Sample A, with lower syneresis (10.76%) and higher water-holding capacity (78.5%). Overall, commercial yogurt demonstrated superior safety and quality.

Keywords: Yogurt; Commercial Yogurt; Probiotic; Microbial Quality; Escherichia Coli; Proximate Composition; Syneresis; Titratable Acidity; Water-Holding Capacity. (search for similar items in EconPapers)
Date: 2026
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Persistent link: https://EconPapers.repec.org/RePEc:cvr:ijisrt:2026:05:ijisrt26may041

DOI: 10.38124/ijisrt/26May041

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