Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Nutritional value of yogurt.

D Hewitt, H J Bancroft

    The Journal of Dairy Research
    |February 1, 1985
    PubMed
    Summary

    Yogurt fermentation, using specific bacterial cultures, slightly reduces some vitamin levels, notably biotin. However, yogurt maintains high protein digestibility and nutritional value comparable to its base milk in rat studies.

    Related Concept Videos

    You might also read

    Related Articles

    Articles linked to this work by shared authors, journal, and citation graph.

    Sort by
    Same author

    A comparison of reward processing during Becker-DeGroot-Marschak and Vickrey auctions: An ERP study.

    Psychophysiology·2023
    Same author

    PD-1 inhibition in malignant melanoma and lack of clinical response in chronic lymphocytic leukemia in the same patients: a case series.

    Current oncology (Toronto, Ont.)·2020
    Same author

    The severely under-recognized public health risk of strongyloidiasis in North American cities-A One Health approach.

    Zoonoses and public health·2017
    Same author

    Daylight photodynamic therapy with methyl aminolevulinate cream as a convenient, similarly effective, nearly painless alternative to conventional photodynamic therapy in actinic keratosis treatment: a randomized controlled trial.

    The British journal of dermatology·2014
    Same author

    Results from the second Scottish national prevalence survey: the changing epidemiology of healthcare-associated infection in Scotland.

    The Journal of hospital infection·2012
    Same author

    Gallbladder disease in newfoundland.

    Canadian Medical Association journal·2010

    Area of Science:

    • Food Science
    • Nutritional Biochemistry
    • Microbiology

    Background:

    • Yogurt is a fermented dairy product commonly made from milk using Streptococcus thermophilus and Lactobacillus bulgaricus.
    • Fermentation processes can alter the nutritional composition and value of food products.

    Purpose of the Study:

    • To investigate the impact of yogurt fermentation on the nutritional value of fortified skim milk.
    • To compare the nutritional quality of yogurt with its uninoculated base milk.

    Main Methods:

    • Yogurt was produced from fortified skim milk using conventional fermentation with S. thermophilus and L. bulgaricus.
    • Nutritional analysis involved comparing vitamin concentrations between yogurt and base milk.
    • Nutritional experiments with rats assessed true digestibility, biological value, and net protein utilization.
    • Rat growth tests evaluated the nutritional benefits of yogurt versus base milk, considering bacterial contamination levels.

    Main Results:

    • Yogurt exhibited lower concentrations of most vitamins compared to the base milk, with a significant reduction (60%) in biotin.
    • Folic acid content showed inconsistent changes after fermentation.
    • Both yogurt and base milk demonstrated high true digestibility, biological value, and net protein utilization in rats.
    • Yogurt did not show consistent superiority over base milk in rat growth tests, especially when the milk underwent heat treatment to minimize bacterial contamination.

    Conclusions:

    • Yogurt fermentation leads to a decrease in certain vitamin levels, particularly biotin.
    • The overall protein nutritional quality (digestibility and utilization) of yogurt remains comparable to its base milk.
    • Yogurt does not inherently provide a significant nutritional advantage over fresh milk in terms of protein quality and growth promotion in rats.

    Related Experiment Videos