Tarbiat Modares University Journal of Agricultural Science and Technology 1680-7073 28 2 2026 03 01 Aroma of Yogurt from Cow Milk with a Combination of Several Probiotic Bacteria 307 317 16858 EN Suryono Suryono Faculty of Animal Husbandry, Universitas Jambi, Jambi, Indonesia Anton Apriyantono Department of Food Science and Technology, Bakrie University, Jakarta, Indonesia Ester Restiana Endang Gelis Faculty of Animal Husbandry, Universitas Jambi, Jambi, Indonesia Journal Article 1970 01 01 <span lang="EN-GB">This study aimed to investigate the effect of different probiotic bacteria on aroma of yogurt through a unique incubation process. Probiotic bacteria examined were Lactobacillus, Streptococcus, and Bifidobacterium. </span>Additionally, y<span lang="EN-GB">ogurt production process included sterilizing skim milk, introducing bacterial cultures, and incubating at specific temperatures. Aroma components of yogurt were analyzed using gas chromatography and mass spectrometry. The result showed that yogurt comprised various aroma compounds classified into four categories, namely, acids, alcohols, ketones, and aldehydes. The dominant acid components found were acetic, octanoic, decanoic, and dodecanoic acids. </span>Among the components, a<span lang="EN-GB">lcohol affected aroma despite being present in minimal quantities. Ketones such as acetoin and diacetyl were identified along with aldehydes including octadecanal and dodecanal in yogurt. This study provided valuable insights into the effect of probiotic bacteria on aroma profile of yogurt, assisting manufacturers in refining production processes to prepare product appealing to consumers.</span> https://jast.modares.ac.ir/article_16858_fa12ab68091d74718e2b3fabfcb8e2b1.pdf