ASSESSMENT THE INFLUENCE OF THE MAIN TECHNOLOGICAL FACTORS ON YOGURT QUALITY

• Main Authors: ADRIANA DABIJA, MIRCEA OROIAN, GEORGIANA GABRIELA CODINĂ, LĂCRĂMIOARA RUSU
• Format: Article
• Language: English
• Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2020-03-01
• Series: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
• Subjects: fermentation process; optimization; response surface methodology; technological parameters.
• Online Access: http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202001&vol=1&aid=5096
• ISSN: 1582-540X; 1582-540X

Yogurt is currently the most popular fermented milk product that is produced worldwide due to its multiple benefits for consumer health. Temperature on various technological phases is the determinant factor that influences the structure and texture of yogurt. Another important factor is the quality and dose of lactic bacteria used for starter cultures. By selecting lactic bacteria suitable for the substrate that ferments, at the optimal temperature for their metabolism, highly superior quality products can be obtained. The aim of this study is to highlight the combined effect of fermentation temperature and inoculum dose on finished yogurt under certain predetermined milk composition - raw material and starter culture quality. Yogurt samples were obtained at different fermentation temperatures (37 °C, 41 °C and 45 °C) using different amounts of inoculum (0.1 %, 0.2 % and 0.3 %). After 24 hours of storage at 4 °C the yogurt samples were analyzed for rheological and physico-chemical properties.