Production and keeping quality of yogurt from buffalo and cow milk-a traditional milk product of high health value

Yogurt is an ancient fermented milk product reported before 5000 BC. It is not only nutritionally rich and easily digestible milk product, but also contains probiotic. However, majority of people are only concerned about flavor and other health benefits are neglected. Modification to this traditional milk product should be done without changing its natural properties, which was the focus of present work. The production of fruit yogurt using apple, pineapple, strawberry, grapes and pomegranates was carried. The bacterial flora present in yogurt which is potentially probiotic was also characterized. Further, the effect of storage period on yogurt was studied during 15 days. The results showed that in pomegranate yogurt, off flavors develop quite faster than in other types. The best flavor remained for longer time in case of apple yogurt. Faluda (a product of rose flower) was tried for the first time to enhance the flavor of yogurt in present study. Properties like pH, viscosity and color were also studied during this period. Decrease in viscosity and pH was observed leading to decrease in consistency and increase in off flavors. Fruit yogurt has double advantage. First in this case fruits are hydrolyzed and second hydrolysis of milk by probiotic is also a remedy for lactose intolerant people and also to treat various diseases.