ShareChemical, microbiological and sensory properties of plain nonfat yogurt.
Author(s) : LAYE I., KARLESKIND D., MORR C. V.
Type of article: Article
Summary
Chemical and microbiological properties of plain nonfat yogurt were determined after 2, 6 and 12 days refrigerated storage. Sensory properties were determined after 6 days storage. Viable culture bacteria concentrations ranged from 140 to 8,000 x 1 million/g and ratios of lactobacillus to streptococcus ranged from 0.18 to 15.4. Chemical criteria used to characterize products included: pH, titratable acidity, lactic and four other organic acids and lactose by HPLC, and 23 major volatile organic compounds by dynamic headspace analysis.
Details
- Original title: Chemical, microbiological and sensory properties of plain nonfat yogurt.
- Record ID : 1994-2417
- Languages: English
- Source: Ital. J. Food Sci. - vol. 58 - n. 5
- Publication date: 1993/09
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Milk and dairy products
- Keywords: Chemical analysis; Microbiology; Yoghurt; Chilling; Dairy product; Skimmed milk; Cold storage; Volatile compound
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- Date : 1994/09
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