{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T13:51:51Z","timestamp":1788357111382,"version":"build-2803163510"},"reference-count":60,"publisher":"Cambridge University Press (CUP)","issue":"4","license":[{"start":{"date-parts":[[2025,3,4]],"date-time":"2025-03-04T00:00:00Z","timestamp":1741046400000},"content-version":"unspecified","delay-in-days":123,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Dairy Research"],"published-print":{"date-parts":[[2024,11]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Hybrid yoghurts combining dairy and plant-based derivatives present a novel approach to enhancing consumer acceptance of plant-based products, which is increasingly significant due to dietary trends and lactose intolerance. This study investigates the production of hybrid yoghurt blending cow's milk (CM) with soy (C:S) and oat (C:O) drinks in various ratios (90%, 70%, and 50% cow's milk), assessing their acceptability and quality. Notably, the C:S (70:30) and C:O (70:30) ratios resulted improved viscosity over time, although still less than CM. The hybrid yoghurts exhibited a favourable pH gradient, enhancing the acidic environment critical for flavour. Sensory analysis revealed that C:O (70:30) offered more favourable attributes on the just-about-right scale, scoring overall 6.86\/10. Importantly, microbial analysis confirmed the safety of all hybrid products for consumption, with no harmful microorganisms detected.<\/jats:p>","DOI":"10.1017\/s0022029925000123","type":"journal-article","created":{"date-parts":[[2025,3,4]],"date-time":"2025-03-04T08:05:51Z","timestamp":1741075551000},"page":"498-504","source":"Crossref","is-referenced-by-count":7,"title":["Hybrid yoghurt: enhancing consumer acceptance by combining dairy and plant-based derivatives"],"prefix":"10.1017","volume":"91","author":[{"given":"Mohammad Abdulla Al","family":"Noman","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hilde","family":"Slaghuis","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anke","family":"Vos","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nyasha Grace","family":"Ngirande","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"J. Koos","family":"Oosterhaven","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2797-410X","authenticated-orcid":false,"given":"Md. Nahidul","family":"Islam","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"56","published-online":{"date-parts":[[2025,3,4]]},"reference":[{"key":"S0022029925000123_ref59","doi-asserted-by":"publisher","DOI":"10.3390\/app122412603"},{"key":"S0022029925000123_ref12","doi-asserted-by":"publisher","DOI":"10.1016\/j.jafr.2023.100836"},{"key":"S0022029925000123_ref32","doi-asserted-by":"publisher","DOI":"10.3390\/su16177460"},{"key":"S0022029925000123_ref45","doi-asserted-by":"publisher","DOI":"10.1016\/j.afres.2023.100386"},{"key":"S0022029925000123_ref52","doi-asserted-by":"publisher","DOI":"10.4236\/fns.2011.25073"},{"key":"S0022029925000123_ref1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jafr.2024.101184"},{"key":"S0022029925000123_ref14","doi-asserted-by":"publisher","DOI":"10.1016\/j.rsci.2023.07.002"},{"key":"S0022029925000123_ref51","doi-asserted-by":"publisher","DOI":"10.3389\/fped.2020.591988"},{"key":"S0022029925000123_ref23","doi-asserted-by":"publisher","DOI":"10.1177\/0003702818792282"},{"key":"S0022029925000123_ref3","first-page":"424","article-title":"Formulation, senso-chemical analysis and shelf-life study of biscuits using Stevia leaf as the substitute for sugar","volume":"41","author":"Ali","year":"2022","journal-title":"Asian Journal of Dairy and Food Research"},{"key":"S0022029925000123_ref20","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2022.08.007"},{"key":"S0022029925000123_ref40","doi-asserted-by":"publisher","DOI":"10.1186\/s43014-022-00093-1"},{"key":"S0022029925000123_ref7","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4939-2800-2_6"},{"key":"S0022029925000123_ref8","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2018.03.019"},{"key":"S0022029925000123_ref38","first-page":"23","article-title":"Plant based dairy analogues: an emerging food","volume":"10","author":"N Yadav","year":"2017","journal-title":"Agricultural Research and Technology: Open Access Journal"},{"key":"S0022029925000123_ref39","doi-asserted-by":"publisher","DOI":"10.1080\/15428052.2021.1946877"},{"key":"S0022029925000123_ref56","doi-asserted-by":"publisher","DOI":"10.2202\/1556-3758.1436"},{"key":"S0022029925000123_ref44","first-page":"1883","article-title":"Plant-based dairy alternatives \u2013 A future direction to the milky way","volume":"12","author":"Plamada","year":"2023","journal-title":"Foods (Basel, Switzerland)"},{"key":"S0022029925000123_ref60","doi-asserted-by":"publisher","DOI":"10.1038\/s41430-021-00875-9"},{"key":"S0022029925000123_ref25","doi-asserted-by":"publisher","DOI":"10.1080\/87559129.2024.2374810"},{"key":"S0022029925000123_ref34","doi-asserted-by":"publisher","DOI":"10.1111\/1471-0307.13080"},{"key":"S0022029925000123_ref35","doi-asserted-by":"publisher","DOI":"10.3390\/nu15153415"},{"key":"S0022029925000123_ref46","first-page":"418","volume-title":"Fermented Food \u2013 Part II: Technological Interventions","author":"Rul","year":"2017"},{"key":"S0022029925000123_ref22","doi-asserted-by":"publisher","DOI":"10.1007\/978-981-19-5422-1_14"},{"key":"S0022029925000123_ref48","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2018.01.002"},{"key":"S0022029925000123_ref53","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2022.988707"},{"key":"S0022029925000123_ref33","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.947"},{"key":"S0022029925000123_ref47","doi-asserted-by":"publisher","DOI":"10.1186\/s43014-020-0020-5"},{"key":"S0022029925000123_ref6","doi-asserted-by":"publisher","DOI":"10.1590\/S1516-89132014005000005"},{"key":"S0022029925000123_ref57","doi-asserted-by":"publisher","DOI":"10.1007\/s11694-022-01480-5"},{"key":"S0022029925000123_ref4","first-page":"43","article-title":"Cardiovascular and renal benefits of dry bean and soy bean intake","volume":"6","author":"Anderson","year":"2020","journal-title":"Oilseeds Focus"},{"key":"S0022029925000123_ref30","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2014.05.004"},{"key":"S0022029925000123_ref15","doi-asserted-by":"publisher","DOI":"10.1201\/9781003333913-10"},{"key":"S0022029925000123_ref28","doi-asserted-by":"publisher","DOI":"10.1016\/j.jafr.2024.101219"},{"key":"S0022029925000123_ref42","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2024.104398"},{"key":"S0022029925000123_ref10","first-page":"425","article-title":"Energy consumption, colour, texture, antioxidants, odours, and taste qualities of litchi fruit dried by intermittent ohmic heating","volume":"9","author":"Cao","year":"2020b","journal-title":"Foods (Basel, Switzerland)"},{"key":"S0022029925000123_ref58","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2015-10794"},{"key":"S0022029925000123_ref36","doi-asserted-by":"publisher","DOI":"10.3390\/nu8120754"},{"key":"S0022029925000123_ref9","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2020.1732409"},{"key":"S0022029925000123_ref41","first-page":"2246","article-title":"A study on impact assessment of oat milk on the sensory attributes of iron fortified yoghurt","volume":"6","author":"Pallavi","year":"2018","journal-title":"International Journal of Chemical Studies"},{"key":"S0022029925000123_ref49","doi-asserted-by":"publisher","DOI":"10.19080\/AIBM.2016.01.555573"},{"key":"S0022029925000123_ref2","doi-asserted-by":"publisher","DOI":"10.4314\/sa.v22i2.3"},{"key":"S0022029925000123_ref13","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.17473"},{"key":"S0022029925000123_ref17","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2022.112120"},{"key":"S0022029925000123_ref54","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2019.02.010"},{"key":"S0022029925000123_ref16","doi-asserted-by":"publisher","DOI":"10.1186\/s12967-020-02429-2"},{"key":"S0022029925000123_ref26","doi-asserted-by":"publisher","DOI":"10.1016\/j.scitotenv.2016.06.226"},{"key":"S0022029925000123_ref19","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2004.03.008"},{"key":"S0022029925000123_ref50","first-page":"127","article-title":"Production and quality evaluation of soymilk yoghurt","volume":"39","author":"Ugwona","year":"2018","journal-title":"Nigerian Journal of Nutritional Sciences"},{"key":"S0022029925000123_ref21","first-page":"1067","article-title":"Applications of plant protein in the dairy industry","volume":"11","author":"Hu","year":"2022","journal-title":"Foods (Basel, Switzerland)"},{"key":"S0022029925000123_ref43","first-page":"515","article-title":"Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt","volume":"44","author":"Penna","year":"2006","journal-title":"Food Technology and Biotechnology"},{"key":"S0022029925000123_ref27","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.112307"},{"key":"S0022029925000123_ref18","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(98)75620-6"},{"key":"S0022029925000123_ref29","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2021.1973956"},{"key":"S0022029925000123_ref5","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.3454"},{"key":"S0022029925000123_ref37","doi-asserted-by":"publisher","DOI":"10.1006\/jcrs.1996.0059"},{"key":"S0022029925000123_ref11","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2023.105077"},{"key":"S0022029925000123_ref31","first-page":"940","article-title":"Oat yogurts enriched with synbiotic microcapsules: physicochemical, microbiological, textural and rheological properties during storage","volume":"11","author":"Luca","year":"2022","journal-title":"Foods (Basel, Switzerland)"},{"key":"S0022029925000123_ref24","first-page":"1","article-title":"Probiotic enriched fermented soy-gel as a vegan substitute for dairy yoghurt","volume":"45","author":"Jayarathna","year":"2020","journal-title":"Journal of Food Processing and Preservation"},{"key":"S0022029925000123_ref55","first-page":"1","article-title":"The evolution, processing, varieties and health benefits of yogurt","volume":"4","author":"Weerathilake","year":"2014","journal-title":"International Journal of Scientific and Research Publications"}],"container-title":["Journal of Dairy Research"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.cambridge.org\/core\/services\/aop-cambridge-core\/content\/view\/S0022029925000123","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,5,23]],"date-time":"2025-05-23T07:20:46Z","timestamp":1747984846000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.cambridge.org\/core\/product\/identifier\/S0022029925000123\/type\/journal_article"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,11]]},"references-count":60,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2024,11]]}},"alternative-id":["S0022029925000123"],"URL":"https:\/\/doi.org\/10.1017\/s0022029925000123","relation":{},"ISSN":["0022-0299","1469-7629"],"issn-type":[{"value":"0022-0299","type":"print"},{"value":"1469-7629","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,11]]}}}