MIIX Virtua

Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristics. Cow's milk is the milk most commonly used to make yogurt. However, not everyone can consume cow’s milk. For those who are allergic or lactose intolerant, they will face various health effects. The cost of using cow's milk to make yogurt is also getting more expensive. Cow’s milk sensitive characteristic exposes it to the risk of cross-contamination which leads to various diseases. To solve this problem, an initiative to produce yogurt from palm coconut milk has been carried out. This amazing discovery has the cooperation of Felcra Berhad in palm milk technology and supply. This palm milk is then fermented using Lactobacillus bulgaricus and Lactobacillus heterohiochii bacteria at a temperature of 30–45 °C (86–113 °F) for 4 to 12 hours to form a chewy, elastic and soft texture. Interestingly, these bacteria are cultivated by incubating Passiflora eduils passion fruit and red sugar for 72 hours. Through laboratory tests conducted by Melaka Biotech Institute Holdings, this new yogurt nutrition contains 290Kcal energy, 1.3g protein, 29g fat, 7.8g carbohydrates, and 0.3g ash. The low protein content makes this product suitable for those who are allergic to protein and lactose. The texture of this yogurt is also creamier and has the properties of stringy and sticky cheese. Based on a comparison of storage tests at room temperature without preservatives, this yogurt does not spoil for 2 days compared to cow's milk yogurt which is 1 day. The shelf life of this yogurt at cold temperatures also reaches 13 days even without preservatives. This product has also received the recognition of the World Invention Intellectual Properties Association (WIIPA) Award.