Effect of Activated Carbon in Yogurt Production

Abstract

Yogurt has been one of the leading consumption products of fermented milk products for centuries and has many positive effects in terms of human health. However, yogurt consumption is sometimes a problem for individuals with lactose intolerance. It is known that activated carbon ensures the removal of heavy metals from the body by adsorbing, and slows down the growth of Escherichia coli and Staphylococcus aureus. In this study, the effects of activated carbon on the formation of yogurt were investigated. In this study, before investigating the effects of activated carbon on milk fermentation, its physical properties were determined by electron microscopy. Lactose and calcium interactions were determined in silico studies of activated carbon on yogurt. Yogurt with added activated carbon was created and protein, fat, lactic acid, pH, calcium, sensory analyzes, and microbiological parameters were determined in groups on different days. In the study, it was determined that the use of activated carbon during milk fermentation did not impair the physical, chemical, sensory and microbiological structural properties of yogurt.

The Effect of Activated Carbon Using on Aroma and pH Values in Yogurt Fermentation

“…In a different study, it was observed that activated carbon added to milk did not change the properties of yoghurt formed because of fermentation [8]. At this stage, we think that some of the important factors are pH and aroma changes.…”

Adsorption Race Between Activated Carbon and Lactase for Intermolecular Interaction with Lactose

“…Although activated carbon is used in emergency services in cases of poisoning, activated carbon and biochar have been observed and used in many clinical conditions such as the excretion of toxins from the body and irritable bowel syndrome(4,5,6). One of these studies is yogurt with activated carbon, which was created with the aim of benefiting from the lactose adsorption effect of activated carbon(7,8).…”