Lactic acid production and rheological properties of yogurt made from milk acidified with carbon dioxide

• Published in: Journal of the science of food and agriculture 1999-07, Vol.79 (9), p.1208-1212
• Main Authors: Calvo, M.M, Montilla, A, Cobos, A
• Format: Article
• Language: English
• Subjects: acidification; Biological and medical sciences; biosynthesis; carbohydrate metabolism; carbon dioxide; CO2-acidified milk; cultured milk starters; flavor; Food industries; Fundamental and applied biological sciences. Psychology; lactic acid; Lactobacillus delbrueckii; lactose; milk; Milk and cheese industries. Ice creams; multiple strain starter; rheological properties; Streptococcus thermophilus; viscosity; yogurt
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/(SICI)1097-0010(19990701)79:9<1208::AID-JSFA351>3.0.CO;2-L

The influence of milk acidification up to pH 6.0 with CO2 on D- and L-lactic acid production and lactose consumption by yogurt starter, changes in the pH, and rheological and sensory properties of yogurt were studied. A slight influence of CO2 on lactic acid production during yogurt manufacture was detected. No significant changes in lactic acid concentration were observed during storage, although the final concentration was significantly lower in control than in pH 6.2 and 6.0 acidified samples. A great influence of CO2 on D-lactic acid production was not observed. Yogurt manufactured from milk with lower pH values showed lower final pH values after 7 days of storage. The viscosity was similar in all analysed samples. No significant differences in sensory characteristics between unacidified and acidified yogurts were detected.