Survey of Yogurt Powder Storage in Ambient Export Countries A Safety Evaluation Standard Compliance and Comparative Analysis

Abstract

Yogurt powder is fermented milk processed in the form of dry yogurt, and has advantages such as stability, storability, convenience, and portability. China and Vietnam are important export target countries because of the increased demand for dairy products. Therefore, we surveyed dairy product standardization in order to establish an export strategy. Lactic acid bacteria counts are unregulated in Korea and Vietnam. In China, lactic acid bacteria counts are regulated at 1×106 colony-forming units (CFU)/mL and detected at 6.24±0.33 Log CFU/mL. All three countries have regulated standards for total bacterial counts. In China, total bacterial counts of milk powder are regulated to n=5, c=2, m=50,000, M=200,000 and detected at 6.02±0.12 Log CFU/mL, exceeding the acceptable level. Lactic acid bacterial counts appeared to exceed total bacterial counts. Coliform group counts, Staphylococcus aureus, Listeria monocytogenes, and Salmonella species were not detected. Acidity is not regulated in Korea and Vietnam. In China, acidity was regulated to over 70°T and detected 352.38±10.24°T. pH is unregulated in all three countries. pH was compared to that of general fermented milk, which is 4.2, and that of the sample was 4.28±0.01. Aflatoxin levels are not regulated in Korea and China. In Vietnam, aflatoxin level is regulated at 0.05 ppb. Therefore, all ingredients of the yogurt powder met the safety standards. This data obtained in this study can be used as the basic data in assessing the export quality of yogurt powder.

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“…However, the pH values in both apple and tomato juice samples enriched with encapsulated probiotics retained significantly (P<0.05) larger values than the control and the samples enriched with free probiotics after 28 days of refrigerated storage. The significant increment (P<0.05) in the pH observed in apple and tomato juices enriched with encapsulated probiotics could be attributed to the buffering capacity of the whey protein coating the probiotics [29][30][31]. This buffering capacity can counteract the acid-producing effects of Lactobacillus fermentation and contribute to resistance in pH changes [32].…”