Suryono, Suryono, Apriyantono, Anton, Gelis, Ester Restiana Endang (2024). Aroma of Yogurt from Cow Milk with a Combination of Several Probiotic Bacteria. , (), -.
Suryono Suryono; Anton Apriyantono; Ester Restiana Endang Gelis. "Aroma of Yogurt from Cow Milk with a Combination of Several Probiotic Bacteria". , , , 2024, -.
Suryono, Suryono, Apriyantono, Anton, Gelis, Ester Restiana Endang (2024). 'Aroma of Yogurt from Cow Milk with a Combination of Several Probiotic Bacteria', , (), pp. -.
Suryono, Suryono, Apriyantono, Anton, Gelis, Ester Restiana Endang Aroma of Yogurt from Cow Milk with a Combination of Several Probiotic Bacteria. , 2024; (): -.

Aroma of Yogurt from Cow Milk with a Combination of Several Probiotic Bacteria

Journal of Agricultural Science and Technology
Articles in Press, Accepted Manuscript, Available Online from 01 January 2024    PDF (254.57 K)
Document Type: Original Research
Authors
Suryono Suryono* 1; Anton Apriyantono2; Ester Restiana Endang Gelis1
1Faculty of Animal Husbandry, Universitas Jambi, Jambi, Indonesia
2Department of Food Science and Technology, Bakrie University, Jakarta, Indonesia
Abstract
Yogurt is a widely consumed fermented product celebrated for nutritional benefits and distinctive aroma, influenced by factors such as the type of probiotic bacteria, incubation methods, and the used milk type. Common bacteria in yogurt production include Lactobacillus bulgaricus and Streptococcus thermophilus. Aroma is crucial for consumers’ acceptance and varies according to the compounds formed during fermentation. Therefore, this study aimed to investigate the effect of different probiotic bacteria on aroma of yogurt through a unique incubation process. Probiotic bacteria examined were Lactobacillus, Streptococcus, and Bifidobacterium. Additionally, yogurt production process included sterilizing skim milk, introducing bacterial cultures, and incubating at specific temperatures. Aroma components of yogurt were analyzed using Gas Chromatography and Mass Spectrometry. The result showed that yogurt comprised various aroma compounds classified into four categories, namely acids, alcohols, ketones, and aldehydes. The dominant acid components found were acetic, octanoic, decanoic, and dodecanoic acids. Among the components, alcohol affected aroma despite being present in minimal quantities. Ketones such as acetoin and diacetyl were identified along with aldehydes including octadecanal and dodecanal in yogurt. This study provided valuable insights into the effect of probiotic bacteria on aroma profile of yogurt, assisting manufacturers in refining production processes to prepare product appealing to consumers.
Keywords
aroma compounds; Gas chromatography; Mass Spectrometry; probiotic bacteria; yogurt production
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