Universidad Nacional de Jujuy develops goat milk and pitaya powdered yogurt

Researchers at the National University of Jujuy (UNJu) in northwest Argentina have developed a new powdered yogurt made from goat milk and red pitaya. The project was conducted at the Food Technology Research Center (CITA) within the Faculty of Engineering.

Coordinated by Silvina Maldonado, the formula is designed for conscious consumption, containing no added sugar and utilizing hypocaloric sweeteners instead. The product uses local goat milk and an extract from frozen red pitaya pulp, which provides both the characteristic color and antioxidant properties.

The initiative aims to support the regional economy by utilizing raw materials from local families involved in livestock and fruit cultivation, adding value to the province's agricultural and livestock production.