PRODUCTION OF YOGHURT FORM DIFFERENT TYPES OF MILK

1. PRODUCTION OF YOGHURT FORM DIFFERENT TYPES OF MILK

2. BY: • KALAISELVI MOHANRAJ SB09031 • SUMITHALAKSMY GUNASEGARAN SB09063 • RUBINI DEVI SELVARAJOO SB09005 • MAIZATUL BT. MOHD RAMLI SB09019 • MARINA BT MOHD SHAM SB09044 • WAN NURHANA BT WAN ABDUL HALIM SB09036 • NORAFATTULL SALWA BT ABD RAHMAN SB09008

4. Yoghurt is a dairy product produced by bacterial fermentation of milk • Yoghurt contains mixed strain of Lactobacillusbulgaricusand Streptococcus thermophillus. • A kind of healthy food which is high in protein, low in fat and rich in vitamins.  • Production of yoghurt from different types of milk - Skimmed milk - Soybean milk - Fresh milk

5. OBJECTIVES • Biochemical analysis is carried out to find absorbance of protein for each types of yoghurt respectively. • To analyse, determine and compare the contents of the highest protein value for each of the yogurts produced.

6. HYPOTHESIS • From this experiment, we produce yoghurt from different types of milk which are freshmilk, skimmed milk and soy bean milk. • We predict that the best yoghurt will be produced from skimmed milk which have the highest protein content compared to fresh milk and soy bean milk. • It is due to the fact that 16gm/245gm of protein present in the skimmed milk yoghurt. • The fat content is totally absent in skimmed milk.

8. PROBLEM STATEMENT PROBLEM ???

9. DETERMINE WHICH MILK WILL PRODUCE YOGURT WITH HIGH PROTEIN VALUE SOLUTION

10. PRODUCTION OF YOGHURT 400 ml of soy and and fresh milk poured in the 500 ml of beaker 100 g of skimmed milk weighted and diluted into 800 ml of distilled water The milks were added with ready-made yoghurt which contains mixed strain of Lactobacillusbulgaricusand Streptococcus thermophillus milks were then pasteurized at 60oC for 30 minutes in the oven

11. The milks were incubated in a tight fitted warmer container and placed in a warm place for 24 hours at 37oC The pasteurized milks were cooled down to 40 – 45°C The milks were then brought for further chemical analysis. 6 beakers of soy, fresh and skimmed milk were stored in the refrigerator for a week at 5oC

12. Some of the materials and apparatus that were used for yogurt production!

13. After incubation Before incubation Refrigerated Observed

14. AFTER REFRIGERATION

15. BIOCHEMICAL TEST-ANALYSIS OF PROTEIN VALUE

17. SAMPLES TRASFERRED INTO APPENDORF TUBES

18. Analysis of Results

20. DISCUSSION OF RESULT

21. Skimmed milk yogurt has the highest absorbance value due to its • highest protein content. • Skimmed milk found to contain about 80 percent whey and 20 • percent casein, the two high quality proteins. • Whey is a fast protein which is quickly broken down into amino acids • and absorbed into the bloodstream. • Casein provides a slow supply of protein to the body for a longer period of time, as it is digested more slowly. • Soy milk yogurt has the lowest absorbance value, which means the protein content in it is lower than the skimmed milk yogurt and fresh milk yogurt. • Theoretically, soy milk is found to contain a low level of protein compared to the other two types of milk.

22. Source: http://www.weightlossforall.com/protein-milk.htm

23. CONCLUSION Skimmed milk yoghurt contains the highest protein followed by yoghurt made from fresh milk and soy milk So skimmed milk is the best to be used in production of yoghurt due to its high nutritional values Fresh milk and soy milk are used as an alternative milk in the yoghurt production

24. THANK YOU!!!