Lactic acid production and rheological properties of yogurt made from milk acidified with carbon dioxide
✍ Scribed by Calvo, Marta M; Montilla, Antonia; Cobos, Angel
- Publisher
- John Wiley and Sons
- Year
- 1999
- Tongue
- English
- Weight
- 92 KB
- Volume
- 79
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
The in¯uence of milk acidi®cation up to pH 6.0 with CO 2 on D-and L-lactic acid production and lactose consumption by yogurt starter, changes in the pH, and rheological and sensory properties of yogurt were studied. A slight in¯uence of CO 2 on lactic acid production during yogurt manufacture was detected. No signi®cant changes in lactic acid concentration were observed during storage, although the ®nal concentration was signi®cantly lower in control than in pH 6.2 and 6.0 acidi®ed samples. A great in¯uence of CO 2 on D-lactic acid production was not observed. Yogurt manufactured from milk with lower pH values showed lower ®nal pH values after 7 days of storage. The viscosity was similar in all analysed samples. No signi®cant differences in sensory characteristics between unacidi®ed and acidi®ed yogurts were detected.