Food and Fermentation Industries >

2014 , Vol. 40 >Issue 07: 161 - 165

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.07.037

Food and Fermentation Industries

Quality change analysis on commercial yogurt during storage

  • MENG Ling-shuan ,
  • XU Xin ,
  • LIU Qian-ying ,
  • SONG Xue-fei ,
  • ZHOU Ting-ting ,
  • WU Ri-na
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Online published: 2014-07-25

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Abstract

pH,acidity,mass concentration of free amino nitrogen and viable count of lactic acid bacteria of yogurt were tested under refrigerated conditions. The changes during the shelf life were compared. The results showed that during the yogurt shelf life,pH decreased,acidity increased,viable count of lactic acid bacteria was declined,nitrogen concentration of free amino acid increased a little in the beginning of refrigerated storage and then decreased with the frozen time. Sensory evaluation of decreased,but all indicators met national standards.

Key words： yogurt; lactic acid bacteria; pH value; acidity; free amino nitrogen concentration

Cite this article

MENG Ling-shuan , XU Xin , LIU Qian-ying , SONG Xue-fei , ZHOU Ting-ting , WU Ri-na . Quality change analysis on commercial yogurt during storage[J]. Food and Fermentation Industries, 2014 , 40(07) : 161 -165 . DOI: 10.13995/j.cnki.11-1802/ts.2014.07.037

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