Yogurt is a dairy product made from cow’s milk fermented by lactic acid bacteria (Streptococcus thermophilus and Bacillus bulgaricus). It is popular among consumers for its high nutritional value, unique flavor and health care functions.
Since collagen has a unique triple helix structure that is difficult to digest and absorb, the collagen peptides obtained after enzyme modification have a high degree of absorption and utilization and strong emulsification, and can be used in yogurt and other dairy products.

The addition of collagen peptides changes the porous network structure of yogurt and thus changes the water holding capacity. The change in the porous network structure is due to the influence of collagen peptides on the fermentation of yogurt. Because the hydrophobicity and charge of peptides affect the bioavailability, when the peptides contain higher hydrophilic amino acids such as histidine, lysine, glutamic acid and serine, the growth activity of lactic acid bacteria can be improved.

The appropriate addition of collagen peptides can change the composition of amino acids in yogurt, thereby improving the fermentation process of yogurt. The addition of collagen peptides affects the quality of yogurt. The change in yogurt quality may be attributed to the fact that collagen peptides affect the fermentation of yogurt, and fermentation affects the formation of the yogurt network structure. Moreover, the degree of influence of collagen peptides on yogurt quality is related to its addition amount.