Yogurt Case Study

Yogurt is a valuable health food for both infant and elderly people. The nutritional constituents of yogurt are derived from the milk used in making it, those that are synthesized by the lactic acid bacteria and those that are added by the manufactures. The nutritional value of the milk protein is well-preserved during the fermentation process. Like most dairy products, it is a good source of protein. The milk proteins in yogurt are partially hydrolyzed and therefore become more digestible. In comparison with cheese, the serum proteins such as lacto-albumin and lacto-globulin in yogurt retain within the product. Some lactic acid bacteria synthesize folic acid and others lactate, an enzyme that reduces the lactose content in the yogurt. Most lactose intolerant people can consume yoghurt without any problem. Ahmet (2006) mentions that yogurt has a high content of conjugated linolenic acid which has been reported to have immune-stimulatory and anti-carcinogenic properties. Furthermore he said, yogurt is an excellent source of calcium and phosphorus and the acidic nature of yogurt helps to improve calcium uptake into the body. Additionally, it is high in essential vitamins and minerals like vitamin B12
Potassium sorbate and Sodium sorbate are the most commonly used salts of sorbic acid and their anti-microbial activity is released at low pH of <6.5 (Tamime and Robinson, 2007). Furthermore, potassium sobate was recognized as safe and lowest allergenic potential of all food preservatives by FDA regulations. So, commonly, potassium sorbate is used as a fungistatic agent for food, because it is a naturally occurring organic acid. So, it inhibits the enzyme activity of microorganisms (especially yeast and mold) which involve in their carbohydrate metabolism (Rajapakshe, et al.,