Effects of Freezing Raw Yak Milk on the Fermentation Performance and Storage Quality of Yogurt

In this study, the effects of freezing yak milk at -20 °C and -40 °C for 30, 90 and 180 days on the fermentation characteristics and storage quality of the corresponding yogurt were discussed. The results showed that, compared with that of yogurt made from fresh yak milk, the lactic acid bacteria (L...

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Bibliographic Details
Published in:Foods 2023-08, Vol.12 (17), p.3223
Main Authors: Li, Aili, Han, Xueting, Zheng, Jie, Zhai, Jianing, Cui, Nan, Du, Peng, Xu, Jian
Format: Article
Language:English
Subjects:
Acid production
Acidification
Acids
Analysis
Bacteria
Dairy products
Fermentation
Food science
Freezing
frozen
Lactic acid
Lactic acid bacteria
Lactose
Mechanical properties
Microorganisms
Milk
Product development
Proteins
Sensory properties
Sour taste
storage
yak milk
yak yogurt
Yogurt
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Summary:In this study, the effects of freezing yak milk at -20 °C and -40 °C for 30, 90 and 180 days on the fermentation characteristics and storage quality of the corresponding yogurt were discussed. The results showed that, compared with that of yogurt made from fresh yak milk, the lactic acid bacteria (LAB) growth and acid production rate of the yogurt in the -20 °C group decreased at 90 d. The water-holding capacity, viscosity and hardness decreased during storage, and a sour taste was prominent, while no significant changes were observed in the -40 °C group. At 180 d of freezing, the post-acidification of the yogurt in the -20 °C and -40 °C groups increased after 21 d of storage. Compared with the -40 °C group, the -20 °C group showed a significant decrease in LAB counts, a decrease in pH value to 3.63-3.80 and poor texture and sensory quality.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12173223