Abstract
The combined effects of starter culture type (SCT) and incubation final pH (IFpH) on the physicochemical and organoleptic properties of buffalo milk yogurt containing 3 g·100 g−1 milk fat were investigated throughout 20 days of storage at 4°C. The postacidification kinetics fitted to zero‐order reaction for all buffalo milk yogurt samples. The reaction rate constants of the buffalo milk yogurt samples containing YC‐X11, ABY‐2, and ABT‐4 cultures were 0.010, 0.007, and 0.004 g·100 g−1·day−1, respectively. Regardless of the IFpH, the absence of Lactobacillus delbrueckii subsp. bulgaricus in the starter culture increased the syneresis. L*, a*, and b* values were not affected by the IFpH and the SCT. ABY‐2 culture increased the amount of organic acids during cold storage in comparison with the YC‐X11, while its effect on the proportions of saturated and unsaturated fatty acids was not significant. The results of sensory evaluation revealed that a more acceptable buffalo milk yogurt can be manufactured by using probiotic ABY‐2 culture.
Highlights
Final composition and physicochemical and sensory aspects of a fermented milk product such as yogurt are influenced mainly by chemical composition of milk (Akgun, Yazici, & Gulec, 2016) and processing conditions (Nguyen, Ong, Kentish, & Gras, 2014)
Other studies on production of bioyogurt have mainly focused on evaluating the viability of probiotic bacteria in fermented milk products and their potential health benefits (Maragkoudakis et al, 2006)
To the best of our knowledge, there is no comprehensive study on the evaluation of the effects of Starter culture type (SCT) and incubation final pH (IFpH) on the physicochemical and organoleptic properties of buffalo milk yogurt during cold storage
Summary
Final composition and physicochemical and sensory aspects of a fermented milk product such as yogurt are influenced mainly by chemical composition of milk (Akgun, Yazici, & Gulec, 2016) and processing conditions (Nguyen, Ong, Kentish, & Gras, 2014). Starter culture type (SCT) and incubation final pH (IFpH) are considered as other important factors which affect overall quality of buffalo milk yogurt during cold storage. To the best of our knowledge, there is no comprehensive study on the evaluation of the effects of SCT and IFpH on the physicochemical and organoleptic properties of buffalo milk yogurt during cold storage. The combined assessment of organic and fatty acid profiles in yogurt with the activity of different starter cultures is a key issue to identify the effect of SCT on the flavor and aroma characteristics of the final product. Organic acids play an important role as natural preservatives in yogurt and they affect the final characteristics of the product and cell viability of probiotics (Shah, 2017). Fat, protein, ash, and titratable acidity were analyzed according to the methods described by Bradley et al (1992) and AOAC (2000)
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