Assessment of plain yoghurt quality parameters affected by milk adulteration: Implications for culture kinetics, physicochemical properties, and sensory perception

In developing nations, the widespread practice of adulterating milk with water, driven by economic motives, poses a significant threat to milk derivatives like yoghurt. Despite the absence of mandatory water detection tests for plain yoghurt, our study investigated the repercussions of adding 0-15% water to milk on plain yoghurt quality parameters over 28 days of refrigerated storage. Starter culture kinetics were notably affected, influencing colour and texture. Yet, sensory analysis indicated minimal impact on consumer perception. These results underscore the potential risk of unknowingly consuming adulterated yoghurt, emphasising the necessity for stringent regulatory measures to counteract such practices. Revealing the consequences of water adulteration in yoghurt production, this study uncovers subtle yet significant alterations in microbial and physicochemical parameters that are not perceptible at the sensory level. These findings underscore the vital need for global attention to ensure food safety and consumer health through robust regulatory measures and standards. image