Effect of commercial yogurt starter cultures on fermentation process, texture and sensoric parameters of white yogurt

Authors

  • Peter Zajác Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421 37 641 4371 https://orcid.org/0000-0002-4425-4374
  • Lenka Kúšová Student of The Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Tr. A. Hlinku 2, 949 76 Nitra
  • Lucia Benešová The Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Tr. A. Hlinku 2, 949 76 Nitra, Tel.: +421 37 641 4608
  • Jozef Čapla The Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Tr. A. Hlinku 2, 949 76 Nitra, Tel.: +421 37 641 4371 https://orcid.org/0000-0001-9475-6359
  • Jozef Čurlej The Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Tr. A. Hlinku 2, 949 76 Nitra, Tel.: +421 37 641 5825
  • Jozef Golian The Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Tr. A. Hlinku 2, 949 76 Nitra, Tel.: +421 37 641 4325

DOI:

https://doi.org/10.5219/1377

Keywords:

white yogurt, fermentation, titration acidity, texture, sensory parameters

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.

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References

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Published

2020-05-15

How to Cite

Zajác, P., Kúšová, L., Benešová, L., Čapla, J., Čurlej, J., & Golian, J. (2020). Effect of commercial yogurt starter cultures on fermentation process, texture and sensoric parameters of white yogurt. Potravinarstvo Slovak Journal of Food Sciences, 14, 300–306. https://doi.org/10.5219/1377

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