Combined Effects of Culture Conditions and Storage Time on Acidification and Viscosity of Stirred Yogurt

Effect of orange fiber addition on yogurt color during fermentation and cold storage

“…This decrease was more evident during the first 14 days of conservation, reaching 0.2-0.3 units of pH. These results coincide with the ones of Jordano et al, 30 who observed that pH decrease in commercial yogurts was fastest during the first 11 days of storage. In a similar experiment, Beal et al 31 observed that the larger pH decrease during refrigeration storage took place in the first 7 days, and it was due to the high bacterial metabolic activity with consumption of lactose and the consequent increase of lactic acid and galactose.…”

Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max)

“…thermophilus) at 42°C for 6 h (Day 0) and during 9 days of storage at 7°C (a) and 27°C (b) (n=3) Error bars = ± standard deviation soy yoghurt had significant higher apparent viscosity than plain bambara yoghurt for both 7 and 27°C storage temperatures (Table 2). Beal et al (1999) reported increase in viscosity of stirred yoghurt stored at 4°C between 1 and 7 days. This increase was attributed to a low but persistent metabolic activity at 4°C until 7 days storage and could be related to post-acidification.…”

The eff ect of addition of selected vegetables on the microbiological, textural and fl avour profi le properties of yoghurts

“…This behaviour is affected by many factors like: composition and pre-treatment of the milk (heat treatment, homogenisation), type of starter culture, presence of stabilisers, incubation conditions, and post-fermentation processes e.g. shearing in the case of stirred type yoghurt (Beal et al, 1999;Gün and Işıklı, 2007).…”