The scope of the diploma thesis is to create business plan, analyse feasibility study and realistic approach of the Company focused on producing and sale of the frozen yogurt. The main aim of the theoretical part contains information about detailed awareness of all features of the business plan. All data has been sourced from the relevant source of information. All provided information were transformed into business plan of the company YoGu, s.r.o. which is mainly focused on manufacturing and selling of frozen yogurt. Due to the financial plan it has been verified that business strategy of the company YoGu is feasible and it has potential to survive in the real business environment.

Acid whey, a byproduct of Greek yogurt production, has little commercial value due to its low protein content and is also environmentally harmful when disposed of as waste. However, as a product of microbial fermentation, acid whey could be a rich source of beneficial metabolites associated with fermented foods. This study increases understanding of acid whey composition by providing a complete metabolomic profile of acid whey. Commercial and lab-made Greek yogurts, prepared with three different bacterial culture combinations, were evaluated. Samples of unfermented yogurt mix and cultured whey from each batch were analyzed. Ultra-high-performance liquid chromatography/tandem mass spectrometry metabolomics were employed to separate and identify 477 metabolites, including many with potential health benefits similar to those provided by yogurt, such as creatine and acetylcarnitine. Examples of other metabolites identified in the acid whey include beneficial phospholipids (1,2-dilinoleoyl-sn-glycero-3-phosphocholine) and sphingolipids; compounds with neuroprotective (glycerophosphorylcholine) or cardiovascular (betaine) benefits; antimicrobial compounds (benzoic acid), and anti-inflammatory compounds (citrulline). Compared to uncultured controls, acid whey showed decreases in some metabolites associated with microbial metabolism and increases in others. Metabolite production was significantly affected by combinations of culturing organisms, and production location. Differences between lab-made and commercial samples could be caused by different starting ingredients, or environmental factors or both.

It has been shown that iron binds strongly to the proteins in milk, and our aim was to determine whether or not this binding was affected by lowering pH in the manufacture of yogurt. Iron-protein complexing was studied using two different techniques. 1) Skim milk was fortified with 10 mg iron/100 ml and the pH of the milk was adjusted to 6.7, 6.2, 5.8, 5.3, 4.5, and 4.0. The milk was fractionated by ultracentrifugation at 52,000 x g for 60 minutes. The pellets and serum were then analyzed for iron, calcium, and phosphorus content by inductively coupled plasma spectroscopy. SOS-PAGE gels were used to determine protein profiles in the pellets and serum. 2) Yogurt was made from milk fortified with FeCl3, iron complexed with casein, and iron complexed with whey proteins. Small samples of the yogurt were then freeze-dried on carbon coated grids and examined by transmission electron microscopy at 80 KV. Affinity of iron for milk proteins was independent of pH. Iron fortification of milk did not cause loss of calcium or phosphorus from casein micelles. Electron spectroscopic imaging (ESI) showed that iron was bound to casein when yogurt was fortified with FeC13 or iron-casein complex. When fortified with iron-whey protein complex, the iron was distributed throughout the non-micellar portion of the yogurt. To determine effects of iron on yogurt quality, low-fat (2%) and nonfat iron fortified yogurt was made with three sources of iron: FeCl3, iron complexed with casein, and iron complexed with whey protein, at three levels (10, 20, 40 mg/kg). Iron content and lipid oxidation were determined over one month of storage at 4°C. Iron fortification had no effect on the rate of fermentation by the lactic cultures. There was no significant increase in oxidation levels between iron-fortified yogurt and unfortified yogurt (P > .05). No differences in the appearance, mouth feel, flavor, and overall quality ,between iron-fortified yogurt and unfortified yogurt were detected in consumer sensory analysis. Our study showed that high quality iron-fortified yogurt could be manufactured without added food safety risks.

Yogurts were made from intermediate-high temperature (100, 110, 120, and 130°C for 4 or 16 s), ultra-high temperature (140°C for 4 or 16 s), and vat heat (82°C for 20 min) treatments of skim milk fortified to 5% protein by either ultrafiltration or the addition of nonfat dry milk (NOM). Whey protein denaturation in heated milks increased with temperature and holding time from indirect plate heating and was highest in vat-heated milks. Whey protein denaturation and yogurt water-holding capacity increased with protein levels in the fortified milks compared to skim milk. Penetrometer gel strength and stirred viscosity in 21 day-old yogurt made from heated ultrafiltered skim milk exceeded those of yogurts made from NOM-fortified skim milk, even though the NOM yogurts contained more solids (13.0 vs 11.4%). Maximum gel strength and viscosity, and least syneresis of yogurts from ultrafiltered and NOM fortified yogurts occurred following intermediate-high temperature treatments of 1 00°C for 16 s, 110°C for 4 or 16 s, and 120°C for 4 s. There was significantly lower whey protein denaturation at these intermediate-high temperatures compared to UHT or vat heating. Gel strength and viscosity were lower and syneresis greater in yogurts from ultrafiltered or NOM-fortified skim milk following UHT treatment compared to yogurts made with intermediate-high temperature treatments or vat heating. The water-holding capacity of yogurts from fortified milks treated at intermediate-high temperatures was comparable to that of yogurts from vatheated milks. Fortification by ultrafiltration, to lower total solids (and without use of stabilizers) resulted in yogurt with higher gel strength and viscosity, and reduced syneresis compared to yogurt from NOM fortification. Yogurt prepared by intermediate-high temperature treatment had comparable or better gel strength and viscosity, and reduced syneresis compared to yogurt prepared by traditional vat heating.

This study turns to what is for many an everyday item – yogurt – as a critical zone observatory, a synergistic, place-based laboratory which aims to integrate heterogenous representations of planetary phenomena as they are registered at a common surface. Yogurt has an impressive cultural endurance largely derived from its prominence in various paradigms of health. The product has culturally endured in another sense: as a common cultural medium where humans and microbes have met for generations. This study begins with a profile of yogurt as most encounter it today to consider how normative notions of health interface with the temporal and spatial imaginaries entailed in commodity geographies. Commoditized yogurt is characterized by a low and limited microbial biodiversity compared to yogurts produced outside of the commodity context. Yogurt is therefore presented as a micro case study to consider modes by which we sense and valuate ecological phenomena beyond the perceptible surface, how such sens-abilities intersect models of health, and to what effect. To trace a history of yogurt along these contours, I introduce it as a particular kind of artefact: a global object. As an object of environmental history, I define a global object as a global commodity with a high potential to be re-localized, and therefore with a high potential to re-shape commodity geographies. However, this trajectory is contingent upon framing yogurt as a critical zone observatory – a site where global phenomena like human-microbial interaction may become familiar and intimate. Guided by new materialist theory, I weave together historical and ethnographic case studies from the following consortium: resident yogurt bacteria, artisanal yogurt producers and home fermenters, a mystical immunologist, and an 11th century linguistic scholar. Through these perspectives, I both sketch and apply a framework for de-centered, interspecies histories of cultural (re)production through an extended metaphor of biofilm: the coagulative bacterial structure giving yogurt its characteristic texture. In so doing I provide a re-articulation of “the probiotic” as an integrative case of human and more-than-human health. The study concludes by directing these implications towards a consideration of aesthetic engagement by displaying how fermentation practice may enliven matters of re-diversification and re-localization.

El desarrollo de la industria alimentaria crece a un ritmo cada vez más rápido, lo que requiere un gran uso de colorantes a agregar a los productos alimenticios, proporcionando color y apariencia uniforme, que influyen en la percepción del consumidor y en su decisión de compra. La creciente demanda de productos alimenticios con etiquetas limpias impulsa el uso de tintes naturales normalizados como una mejor opción para agregar color a los alimentos que no lo tienen, sin cambiar otras propiedades que pueden modificarse durante su procesamiento. Dado que el colorante carmín (E-120) de la cochinilla es uno de los colorantes naturales con mejores características tecnológicas, esto le da a los productos alimenticios naturalidad y una gran aplicación en la industria láctea, cárnica, de bebidas, confitería, cosméticos, etc. Por este motivo, es necesario controlar y verificar el uso de carmín y ácido carmínico en productos de consumo masivo, como es el caso de las fresas donde se están reemplazando los tintes sintéticos prohibidos. En este sentido, en la presente investigación se propone una metodología de HPLC para determinar el contenido de ácido carmínico en muestras comerciales de yogur natural, caracterizando los colorantes puros mediante el método Food Chemical Codex II (FCC II), mediante el método modificado FCC II utilizando ácido fosfórico y disolventes puros. También se propone cuantificar el color y el contenido de los tintes puros en muestras comerciales de yogur natural mediante una técnica colorimétrica, así como extraer y determinar la concentración de ácido carmínico total en muestras comerciales de yogur, utilizando el método de Lancaster y HPLC, respectivamente. Se concluye que el método FCC II con ácido fosfórico concentrado es óptimo cuando se trabaja en la evaluación de los tintes para validar el método de Lancaster, y para determinar el contenido de ácido carmínico en el producto de yogur de fresa. / The development of the food industry grows steadily fast, requiring a great use of dyes to be added to food products, providing it color and a uniform appearance that influences the consumer's perception and their purchase decision. The growing demand for food products with clean labels urges the use of normalized natural dyes as a better option to add color to foods that lack it, without changing other properties that can be altered during its processing. Given that coloring carmine (E-120) from the cochineal is one of the natural colorants with better technological characteristics, this gives the food products naturalness and great application in the dairy industry, meat, beverages, confectionery, cosmetics, etc. For this reason, it is necessary to control and verify the use of Carmine and Carmine Acid in mass consumption products, such as is the case of strawberries to replace forbidden synthetic dyes. In this sense, in the present investigation is proposed an HPLC methodology for determining the content of carminic acid in commercial samples of natural yogurt, characterizing the pure dyes by the Food Chemical Codex II (FCC II) method, by the modified FCC II method using phosphoric acid and pure solvents. It is also proposed to quantify the color and content of pure dyes in commercial samples of natural yogurt by a colorimetric technique, as well as to extract and determine the concentration of total carminic acid in commercial samples of yogurt, using the Lancaster method and HPLC, respectively. It is concluded that the FCC II method with concentrated phosphoric acid is optimal when working in the evaluation of the dyes to validate the Lancaster method, and to determine the carminic acid content in the strawberry yogurt product. / Tesis

La presente investigación desarrolla una estrategia publicitaria que se traduce en una campaña de posicionamiento para la marca Laive Mix, como la mejor opción dentro del mercado de yogures mix (presentación de yogurt con cereal). Para ello, se asocia a la marca con los valores de diversión y juventud. Como parte de la investigación, se presenta un análisis sobre el contexto actual, público objetivo, categoría y competencia. Asimismo, se emplean técnicas cualitativas y cuantitativas de investigación para el análisis de profundidad, como encuestas y entrevistas a jóvenes de entre 13 a 18 años, el público objetivo. Haciendo uso de esta información, se desarrolla un concepto creativo. La estrategia comunicacional consiste en relacionar a Laive Mix con una forma de ser “chévere” a través de una campaña lúdica digital, debido a que el público disfruta de la interacción con sus pares. De ello, nace la idea “Hazte notar con Laive Mix” con la participación del público mediante un concurso denominado “Operación Laive Mix”. Esto mencionado, parte del siguiente hallazgo de la investigación: el público objetivo disfruta de crear contenido digital y muchos sueñan con ser influencers. Es por ello que “Operación Laive Mix” busca brindar apoyo, mostrando a la marca como divertida y empática con los jóvenes. Por último, la ejecución de la campaña propuesta se divide en cuatro etapas: intriga, revelación, participación y el ganador las cuales se desarrollan a lo largo de un periodo de cinco semanas. Asimismo, cada etapa cuenta con diversas acciones principalmente online y algunas offline. / The following research develops an advertising strategy that becomes a positioning campaign for the Laive Mix brand, as the best option in the yogurt mix market (a product that contains yogurt and cereal). The main objective is to associate the brand with the values of fun and youth. As part of the research, an analysis is presented on the current context, target audience, category and competition. Likewise, qualitative and quantitative research techniques are used for in-depth analysis such as surveys and interviews with the target audience: young people between 13 and 18 years old. Using this information, a creative concept is developed. The communicational strategy consists of relating Laive Mix with a way of being “cool” through a digital ludic campaign, since the public enjoys the interaction with their peers. From this, borns the idea “Get noticed with Laive Mix” with the participation of the public through a contest called “Operation Laive Mix”. This is based on the following research finding: the target audience enjoys creating digital content and many of them dream of being influencers. That is why "Operation Laive Mix'' seeks to provide support, showing the brand as fun and empathetic with young people. Finally, the execution of the proposed campaign is divided into four stages: intrigue, revelation, participation and the winner, which take place over a period of five weeks. Likewise, each stage has various actions mainly online and some offline.

Master of Science / Food Science Institute, Animal Science and Industry / Karen A. Schmidt / Yogurt is a good source of whey proteins, which have been reported to provide positive health benefits. During yogurt manufacture, the yogurt mix receives a heat treatment which pasteurizes the product, denatures the whey proteins affecting their availability, and enhances quality attributes. Thus the objective of this research was to improve the undenatured whey protein content in yogurt. The study was divided in two parts. The first part focused on the effect of pasteurization treatments of yogurt mixes (65 °C for 30 min vs. 90 °C for 10 min) on the yogurt firmness, G’, L*, syneresis and water holding capacity (WHC), and how these properties change as a function of storage. Nonfat dry milk (NFDM) was reconstituted (~11% w/v) pasteurized, cooled, inoculated with yogurt culture, incubated to pH 4.5, stored at 5 °C ±1 and evaluated for various physical and chemical properties on days 1, 15 and 29. The experiment was replicated 3 times and data were analyzed by SAS®. Yogurt samples had a 5-fold difference in whey protein denaturation (WPD) and the greater the WPD the greater the firmness, G’, L* and WHC but lesser the syneresis. During yogurt storage, L*, G’, syneresis and WHC increased. The second part of this research focused on whey protein concentrate (WPC) addition (3%) in yogurt mix combined with two pasteurization treatments (70 °C for 30 min vs. 90 °C for 10 min) to determine their effects on the yogurt quality. Yogurt mixes were formulated using 12.5% NFDM or 9.5% NFDM and 3% WPC and a procedure similar to the previous study was followed. The WPC addition resulted in a yogurt with decreased firmness, G’, WHC but increased syneresis. Yogurt made from mixes pasteurized at 90 °C for 10 min had ~60% WPD and comparable quality attributes regardless of WPC addition. Thus, additional WPC and less WPD in this study resulted in a yogurt with slightly lesser quality attributes but more undenatured whey proteins in the final yogurt.

L'amélioration de la digestion de lactose est une allégation "santé" liée aux ferments viviants du yaourt : Streptococcus thermophilus (S. thermophilus) et Lactobacillus delbrueckii ssp. bulgaricus (L. bulgaricus) validée par l'EFSA en 2010. La physiologie de S. thermophilus et de L. bulgaricus est connue dans le lait et particulièrement le yaourt, alors qu'elle n'a été que peu étudiée dans le tractus digestif (TD). Mon travail de thèse est basé sur l'hypothèse de travail suivante : l'utilisation de modèles animaux gnotobiotiques permet de mieux connaître la physiologie des bactéries lactiques et de proposer des mécanismes d'action de leurs effets "santé". La stratégie a donc été d'obtenir des animaux mono-associés avec chacune des deux bactéries du yaourt ou les deux en même temps. Les principaux résultats obtenus sont : 1/ S. thermophilus colonise le TD en s'adaptant progressivement à l'environnement colique et y induit une glycolyse massive et une production de lactate. La glycolyse est la signature majeure de S. thermophilus dans le TD et le lactate pourrait être est la molécule "signal" qui induit une réponse chez l'hôte par une augmentation des transporteurs de mono-carboxylates (SLC16A1 et SLC5A8) et d'une protéine impliquée dans l'arrêt du cycle cellulaire p27kip1. 2/ L'apport de lactose stimule la colonisation du TD, la glycolyse ainsi que la production de L-lactate par S. thermophilus in vivo. 3/ Contrairement à ce qui est observé pour S. thermophilus, L. bulgaricus ne s'implante pas en absence de lactose. Quand les deux bactéries sont en co-culture, S. thermophilus est toujours avantagé numériquement par rapport à L. bulgaricus aussi bien in vitro qu' in vivo. Au niveau nutritionnel, tous nos résultats sont cohérents avec les allégations "santé" du yaourt avec un effet prébiotique du lactose. L'étude d'animaux gnotobiotiques a permis de proposer des nouvelles voies de régulation du métabolisme des sucres de bactéries lactiques et de nouvelles voies moléculaires (via le lactate) par lesquelles des bactéries lactiques et de nouvelles voies moléculaires (via le lactate) par lesquelles des bactéries lactiques pourraient influencer la physiologie de l'hôte. / *

The growth of the Greek-style yogurt market is causing many problems for dairy companies who are trying to handle the voluminous whey by-product. Acid whey, unlike sweet whey, has a low amount of protein and high amounts of lactic acid, calcium, and other minerals. Therefore, it has limited commercial value to the food industry and often requires additional processing for disposal. Lactic acid and calcium solutions have shown efficacy in increasing the tenderness of beef and other types of meat. The purpose of this project is to investigate the use of acid whey, with its high amounts of lactic acid and calcium, to tenderize beef (eye of round, IMP 171C) during marination. This study evaluated the effects of marination of utilizing acid whey in improving quality parameters of beef. 13 roasts (Top round steaks from USDA Select steers) were randomly assigned to one of six marination treatments: (1) calcium chloride, (2) lactic acid, (3) phosphate (4) acid whey (lot 1), (5) acid whey (lot 2), and (6) control. Steaks were marinated in vacuum pouches, aged for 48 hours, cooked to 70º C and evaluated by a consumer sensory panel and other quantitative tests (texture analyzer, colorimeter, collagen, cook loss, and pH). Marination with acid whey increased the tenderness and juiciness ratings without decreasing hedonic liking scores for the overall flavor or aftertaste of the beef samples.