文章基本信息

标题：Comparison of Some Quality Criteria of Set-Type Yoghurt Produced from Chr. Hansen Yoghurt Cultures Used
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作者：Metin Atamer ; Zübeyde Öner ; Adnan Çavuş 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1989
卷号：14
期号：2
出版社：Association of Food Technology, Turkey
摘要：In this research, 5 different cultures (A, B, C, D, E) recommended by Chr. Hansen for set-type yoghurt production and some properties of yoghurt (a, b, c, d, e) and variations of these properties during 15 days of storage at 2-4 ^oC were investigated. Furthermore, results were compared with each others to determine the best peculiarities of these cultures. Titratable acidity ranged between %0.99 (44 ^oSH) and %1.44 (64 ^oSH) during storage. Maximum value for acidity was observed in (d) sample. Maximum and minimum acidity development were determined in (d) and (b) samples respectively during the storage. Lactic acid content of samples was found between 0.537 and 0.709 g/100 ml. Lactic acid in (b) sample was lower than the others. According to the 1^st and 15^th days results, acetaldehyde level in all samples was sufficient for characteristic yoghurt aroma. Acetaldehyde content decreased during storage in all samples and (d) sample showed the lowest decrease , i.e. 2.6 ppm. At the same time, the best consistency was determined in (d) sample which had higher titratable acidity than the other samples had. According to the mean values of organoleptic scores the yoghurt produced from (D) culture was approved of than the others.