Production, Characterization, and Nutritive Value Study of Yoghurt and Yakult: A Comparative Analysis

Abstract

Yoghurt and Yakult are two widely consumed fermented dairy products known for their probiotic properties and nutritional benefits. This study aimed to comparatively analyze the production processes, physicochemical characterization, and nutritive values of yoghurt and Yakult.In the production section, the traditional method of yoghurt production involving the fermentation of milk by Lactobacillus bulgaricus and Streptococcus thermophilus was compared with the unique process of Yakult production, which involves the fermentation of skimmed milk with Lactobacillus casei Shirota strain. Parameters such as fermentation time, temperature, and inoculation levels were optimized for both products.The characterization section focused on analyzing the physicochemical properties of yoghurt and Yakult. Parameters such as pH, titratable acidity, viscosity, and microbial counts were evaluated to understand the differences in the fermentation process and microbial composition between the two products. Advanced techniques such as Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) were employed to assess the structural and textural properties of yoghurt and Yakult.In the nutritive value study, the nutritional composition of yoghurt and Yakult was compared, including their protein, fat, carbohydrate, and probiotic content. Additionally, the bioavailability of key nutrients such as calcium, vitamins, and bioactive peptides was assessed to determine the potential health benefits associated with the consumption of these fermented dairy products.