Influences of exopolysaccharide producing cultures on the quality of plain set type yogurt

Different strains of yogurt starter cultures and different incubation temperatures were investigated in the production of plain, unflavored set type yogurt. Milk samples were inoculated with 2% CH-1 (non-filant type which does not produce any ropy like substances) and B-3 (filant type which produces...

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Bibliographic Details
Published in:Food control 2005-03, Vol.16 (3), p.205-209
Main Authors: Guzel-Seydim, Zeynep B., Sezgin, Emel, Seydim, Atif C.
Format: Article
Language:English
Subjects:
acetaldehyde
biosynthesis
consistency
cultured milk starters
Exopolysaccharide production
fermentation
flavor compounds
food processing quality
Incubation temperature
lactic acid
lipid content
polysaccharides
sensory evaluation
sensory properties
Starter cultures
storage time
temperature
total solids
tyrosine
viscosity
volatile fatty acids
yogurt
Yogurt quality
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Summary:Different strains of yogurt starter cultures and different incubation temperatures were investigated in the production of plain, unflavored set type yogurt. Milk samples were inoculated with 2% CH-1 (non-filant type which does not produce any ropy like substances) and B-3 (filant type which produces ropy like substances), and then incubated at 35 and 45 °C until the pH reached 4.7. Total solids, fat content, pH, viscosity, consistency, whey separation, organoleptic evaluation and content of lactic acid, acetaldehyde, volatile fatty acids and tyrosine were measured as quality criteria on the yogurt samples at Days 1 and 14 of storage. Lactic acid content and pH values of samples were more significantly affected by starter culture strain than by incubation temperature ( P
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2004.02.002