Food and Fermentation Industries >

2012 , Vol. 38 >Issue 03: 176 - 179

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.03.041

Food and Fermentation Industries

Screening and Appliance of the Starter Cultures of Weak Postacidification in Yogurt

  • Li Hai-yan ,
  • Qiao Cheng-ya ,
  • Gong Guang-yu ,
  • Liu Zhen-min ,
  • Mei Fang ,
  • Li Xiang-dong ,
  • Sun Zhuo
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Online published: 2012-03-25

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Abstract

Yogurt with cultures 09D-B,YT-A and YT-B were selected to analysed the acidity,viscocity,pH,viable cells of lactic acid bacteria,mold and yeast at 4℃ and 20℃,detected the different cultures have different effecfs on the quality of the yogurt.The results indicaded that YT-A was the weak postacidification culture,acidity rose only 9 °T after 20 days at 4℃,viscocity was better than other samples,viable cells of lactic acid bacteria was 4.6×10~7/mL,the sense and texture of the yogurt with culture YT-A was batter than culture 09D-B and YT-B.

Key words： yogurt; starter cultures; Lactic acid bacteria; postacidification

Cite this article

Li Hai-yan , Qiao Cheng-ya , Gong Guang-yu , Liu Zhen-min , Mei Fang , Li Xiang-dong , Sun Zhuo . Screening and Appliance of the Starter Cultures of Weak Postacidification in Yogurt[J]. Food and Fermentation Industries, 2012 , 38(03) : 176 -179 . DOI: 10.13995/j.cnki.11-1802/ts.2012.03.041

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