Market research and development of buffalo milk yogurt in Rio Grande do Sul, Brazil

Interest in dairy products made from buffalo milk has increased in recent years. This study aimed to understand market trends and develop a buffalo milk yogurt. To this end, questionnaires were administered via Google Forms, covering the state of Rio Grande do Sul, Brazil: Questionnaire 1 assessed consumer knowledge about buffalo milk and its derivatives, while Questionnaire 2 evaluated public interest in consuming a product made from this milk. The sampling method used was non-probability sampling, specifically convenience sampling, as participants voluntarily responded to the questionnaires distributed online. Based on the research results, a buffalo milk yogurt was developed, and its microbiological, physicochemical, and sensory characteristics were evaluated. Questionnaire 1 had 138 respondents, with 87.7% indicating an interest in buffalo milk derivatives. Questionnaire 2 received 155 responses, with 95.5% of participants expressing interest in buffalo milk yogurt, and 58.7% selecting vanilla as their preferred flavor for the product. The milk was analyzed by Standard Plate Count (SPC), yielding 3.6 x 105 CFU/g. The buffalo yogurt exhibited a pH ranging from 4.71 to 4.77, protein content between 4.15 and 4.39 g/100 g, and fat content ranging from 3.4 to 3.9 g/100 g. For the Lactic Acid Bacteria (LAB) count, 4.7 x 107 CFU/g was obtained; for the mold and yeast count, <1.0 x 102 CFU/g was recorded; and for the coliform count, <1.0 x 102 CFU/g was recorded. In the sensory analysis of vanilla-flavored buffalo milk yogurt with 91 participants, the overall acceptance score was 7.8, indicating “liked very much” on the hedonic scale. This study highlights the population's interest in consuming buffalo milk and its derivatives, particularly yogurt. Microbiological analysis confirmed that the product met the microbiological standards required by legislation for fermented milk, and this food can be considered safe for human consumption.