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Chemical, 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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