Background to manufacturing practice

Lactobacillus paracasei NFBC 338 producing recombinant beta-glucan positively influences the functional properties of yoghurt

“…Sweetening agents (such as sucrose) are generally added during the manufacture of fruit/flavoured yoghurt, but in some cases they are added for the production of 'sweet' natural yoghurt to mask the acidic taste of the product (Tamime & Robinson, 2007a). In this study, sucrose acts as a suitable substrate for the production of glucans (Duboc & Mollet, 2001).…”

Impact of a plant extract on the viability of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in nonfat yogurt

“…The lower Eh values reported by Dave and Shah (1998) compared with our Eh values might be attributed to differences in total solids (>15.4% vs. 14.6%) of the yogurt mixes or heat treatments (85 C for 30 min vs. 90 C for 10 min). Redox potential decreases during milk pasteurization as a results of whey protein denaturation (which exposes sulfhydryl groups) and dissolved oxygen expulsion (Chandan & O'Rell, 2006a;Dave & Shah, 1998;Morris, 2000;Tamime & Robinson, 1999a;Walstra & Jenness, 1984). Therefore, the greater total milk solids in yogurt mix and longer heat exposure in the Dave and Shah (1998) study could have contributed to greater numbers of exposed sulfhydryl groups, less dissolved oxygen and the lower Eh values.…”

Effect of Yoghurt Cultures and Probiotic Cultures on Physicochemical and Sensory Properties of Mango Soy Fortified Probiotic Yoghurt (Msfpy)

“…In general, the properties of yoghurt such as acidity as well as the sensory properties which includes aroma compounds produced (diacetyl, acetaldehyde) and nutritional value are important features of the product. These aspects are altered by the chemical composition of the milk, the processing conditions, added flavors and the action of starter culture during the incubation period [20,21].…”