Abstract
In this work, we have compared and described the fermentation process of two commercial yogurt starter cultures during the white yogurt production. We used freeze-dried thermophilic starter culture YoFlex® YF - L812 and deep-frozen starter culture Delvo® Fresh YS – 241 for the production of white yogurts. We analysed titration acidity, active acidity, total viable counts, texture, and sensory parameters of white yogurts produced in laboratory conditions. This research was performed for dairy company Mliekareň Kopanice Selce, s.r.o., Slovakia. We did not found statistically significant differences (p >0.05) in titration acidity of both yogurts after 7 hours of fermentation. We did not found statistically significant differences (p >0.05) in the pH of both yogurts after 7 hours of fermentation. We found statistically significant differences (p <0.05) in all textural parameters (hardness, consistency, cohesion, and viscosity). The total viable count of microorganisms in yogurts after 24 hours of fermentation was 6.28 x 107 and 7.14 x 107 respectively.
Highlights
Yogurt is commercially produced through fermentation by lactic acid bacteria at temperatures usually in the range of 27 to 40 °C (Aguirre-Ezkauriatza et al, 2008).Yogurt is an acid-milk product characterized by symbiotic cultures of Lactobacillus delbrueckii subs
We found statistically significant differences (p
Scientific hypothesis We are expecting the significant differences in TVC, physico-chemical, and sensory parameters of yogurt produced by two commercial starter cultures YoFlex® YF - L812 and Delvo® Fresh YS – 241
Summary
Yogurt is commercially produced through fermentation by lactic acid bacteria (commonly Lactobacillus spp. and Streptococcus spp.) at temperatures usually in the range of 27 to 40 °C (Aguirre-Ezkauriatza et al, 2008).Yogurt is an acid-milk product characterized by symbiotic cultures of Lactobacillus delbrueckii subs. Active acidity, total viable counts, texture, and sensory parameters of white yogurts produced in laboratory conditions. Scientific hypothesis We are expecting the significant differences in TVC, physico-chemical, and sensory parameters of yogurt produced by two commercial starter cultures YoFlex® YF - L812 and Delvo® Fresh YS – 241.
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