Assessment of the Effects of Back Sloping on Some Starter Culture Strains and the Organoleptic Qualities of their Yoghurt Products

Abstract

Fermented milk is an essential commodity in Africa and beyond. Many techniques have been developed over time for the manufacture of different forms of yoghurt products. One of these Traditional methods includes back slopping). The advantages of this method include faster fermentation rates due to reduction in lag time, and subsequent production of relevant metabolites as well as allowing for a more reliable product formation on a consistent basis. The aim of this study was to better understand, the effects of back sloping on the microbial community as well as on the organoleptic characteristics of the yoghurts produced using the method. The model from this work could be used to study the dynamics of the microbial community associated with back-slopping practices and the understanding of possible associated defects in order to allow better control over the application of the method on commercial levels. We characterized the yoghurt produced from both microbial compositional study using culture-dependent morphological examinations on MRS, M17, Nutrient Agar and Potato dextrose Agar, as well as from organoleptic point of view. The results show that back sloping up to three-fold (batch) gave increasing acceptance but decreased afterwards. Acidification activity which determines proteolysis of casein for coagulation to take place also increased up to three folds. Residual lactose, syneresis and moisture content also decreased favourably by three fold order. Therefore, back sloping could be recommended on commercial level especially in the developing countries where facilities for consistent supply of pouched starter culture are limited because, aside the above mentioned advantages, this process also favours the growth of bacteria which release antimicrobial substances thereby ensuring the growth of the same species while reducing the growth of other organisms thereby preserving the products’ quality.

Multifactorial Microvariability of the Italian Raw Milk Cheese Microbiota and Implication for Current Regulatory Scheme

“…1 ). These are artisanal raw milk cheeses produced following the PDO guidelines and employing a cheesemaking technique named back-slopping, in which a small portion of the previous batch of fermented milk is used to support the next fermentation step of raw milk without adding commercial bacterial starters ( 4 ). This approach consists of a preactivated microbial starter, selected during multiple back-slopping cycles, and thus, historically unique to each cheesemaking site.…”

“…In the case of raw milk cheeses, the key factor defining the resident microbial community is the use of back-slopping, which consists of using natural whey cultures (NWCs) as bacterial starters instead of commercially available strains. NWCs consist of fermented milk harboring a complex microbial community from the raw milk that is constantly added at each production cycle ( 4 ), similarly to the use and maintenance of sourdough in breadmaking. Due to its nature, NWCs are extremely variable in relation to each specific production site and modulated by local environmental factors ( 5 ).…”

Physicochemical, Microbiological, and Sensory Characteristics of Yoghurt Produced by Back-Sloping Fermentation

“…This study used a completely randomized design (CRD) with three replications for each treatment. The treatment refers to Olukotun et al (2021), where yogurt was made using MY starter as the parent starter (cycle 0) to the nth derivative (cycle). The data obtained from the observation were analyzed statistically using a one-way analysis of variance (ANOVA).…”

“…Several studies on making yoghurt using the back slopping method have been carried out. According to research by Olukotun et al (2021) back slopping yoghurt using Streptococcus thermophilus and Lactobacillus bulgaricus was able to survive up to the 3 rd cycle based on pH value, total LAB, lactose content, syneresis, and yoghurt sensory. According to research by Syafitri et al (2022) back slopping yoghurt using Streptococcus thermophilus and Lactobacillus bulgaricus stored for 24 hours at a temperature of 27−30℃ produces yoghurt with a pH of 5, white in color, slightly sour in taste, and thick in texture.…”

Analisis Nilai pH dan Sensori Yoghurt dan Soyghurt dengan Proses Fermentasi yang Berbeda

“…Penggunaan bakteri asam laktat dalam proses fermentasi dapat dilakukan dengan menambahkan starter komersial yang sudah umum beredar di pasaran dan dapat juga dilakukan dengan metode back sloping. Metode back sloping dilakukan dengan cara menambahkan sebagian kecil produk yoghurt yang sudah jadi lalu diinokulasikan ke dalam produk susu yang berfungsi untuk menginisiasi proses fermentasi [5]. Pembuatan yoghurt dengan metode back sloping memang lebih mudah dan sederhana, akan tetapi memiliki resiko kegagalan yang lebih tinggi dibandingkan dengan proses produksi menggunakan starter komersial.…”