Studies on some functional dairy products

Abstract

This study investigates the public's knowledge of probiotic foods, specifically dairy products, as well as the physicochemical and microbiological characteristics of yogurts from two brands: Summam and Danone. To go through the experiment, samples of eight distinct varieties of yogurt from these brands were gathered from various points of sale. These samples were placed in a cooler to preserve their integrity throughout transportation. Later, they underwent thorough physicochemical and microbiological examinations in a laboratory. The findings showed that the pH, lipid content, and protein levels of the yogurts from Summam and Danone both satisfied basic physicochemical requirements. Microbiological examination, however, showed different concentrations of good bacteria, with Danone samples often exhibiting greater probiotic counts than Summam. In parallel, a survey with eight questions was administered in person or via Google Forms to people of various ages and genders to gauge participants' knowledge and awareness of the health advantages of probiotic foods. The results indicate that there is a moderate level of public awareness regarding the health benefits of probiotic dairy products. A thorough grasp of the probiotic knowledge of consumers as well as the quality of yogurt products is possible through the combination of public surveys and laboratory investigations.