Effects of exopolysaccharide-producing strains of Streptococcus thermophilus on technological and rheological properties of set-type yoghurt

Horseradish peroxidase (HRP, EC 1.11.1.7) was applied to treat whole bovine milk in the presence or absence of ferulic acid (FA). The treated milk exhibited different rheological properties from the control milk, and was used to prepare set-yoghurt with commercial direct vat set starter. Some chemical, textural and rheological properties of the yoghurt prepared were measured and compared. Compared to that prepared with the control milk, the yoghurt prepared with the HRP-or HRP and FA-treated bovine milk exhibited an increased hardness and adhesiveness, lower syneresis extent, higher apparent viscosity, and higher storage modulus and viscous modulus. Observation of the microstructure of the yoghurt samples under scanning electron microscopy illustrated that HRP treatment of bovine milk led to the prepared yoghurt a more compact and uniform structure. The results in the present work stated that treatment of bovine milk with HRP in the presence of ferulic acid could be applied to improve the quality of set-yoghurt.

show abstract

“…The applied frequency varied from 0.1 to 10 Hz at 5 % strain as described by Purwandari et al (2007).…”

Section: Methodsmentioning

confidence: 99%

Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase

2012

View full text Add to dashboard Cite

show abstract

“…Titratable acidity (TA) was determined by titrating 10 mL sample with 0.1 M NaOH; phenolphthalein was used as an indicator. The extent of syneresis during cold storage of yoghurt groups was determined using the method of Keogh and O'Kennedy (1998) with some modifications (Purwandari et al 2007). For this purpose 20 g samples were centrifuged (NF 400, Nüve, Turkey) at 700 g for 10 min.…”

Section: Physicochemical Analysis Of Yoghurtsmentioning

confidence: 99%

Assessment of technological characteristics of non-fat yoghurt manufactured with prebiotics and probiotic strains

Kılıç

Kankaya

2015

J Food Sci Technol

View full text Add to dashboard Cite

Microbiological, physicochemical, aroma and organic acid characteristics of non-fat yoghurt incorporated with β-glucan and probiotic Lactobacillus plantarum strains (AB6-25, AC18-82 and AK4-11) combination as adjunct culture were investigated during a 21 day storage period at 4°C. Four treatment yoghurts contained 0.25, 0.5, 1 and 1.5 % β-glucan. Treatments also included probiotic combination and commercial culture. Treatments were compared with three controls produced containing commercial culture, commercial culture and probiotic combination, and commercial culture, Lactobacillus acidophilus and inulin. The results indicated that β-glucan promote the viability of lactobacilli. However, the addition of β-glucan (except 0.25 %) resulted in enhanced syneresis (P<0.05). In general, the use of 0.25 % β-glucan had no significant effect on pH, fat, protein and organic acid content of non-fat yoghurt. The results obtained from this research demonstrated that the use of 0.25 % β-glucan has no adverse effect on the characteristics of non-fat yogurt produced with probiotic combination.

show abstract

“…In a research done by Akter et al [31], the total solids and solids-not-fat, protein, carbohydrates content of dahi samples were significantly increased due to the increased level of sugar and culture. Purwandari et al [32] in his study reported that S. thermophillus helps in the developement of yoghurt texture through exopolysaccharide (EPS) production which tends to increase the total solids. According to Haddadin [33], ST and LB have been reported to secrete exopolysaccharide which increases the total solids of the product.…”

Section: Effect Of Cultures On Physicochemical Properties Of Msfpymentioning

confidence: 99%

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

Ahluwalia¹

2013

J Food Process Technol

View full text Add to dashboard Cite

Mango soy fortified probiotic yoghurt (MSFPY) was prepared by using blends of 78.3% toned milk, 14.5% soy milk and 7.2% mango pulp. Effect of yoghurt cultures Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB) and probiotic culture Bifidobacterium bifidus (BB), Lactobacillus acidophilus (LA) on physicochemical properties and sensory properties were studied using different inoculum levels as per Response Surface Methodology (RSM). The optimized concentration of cultures was found out to be 1.75%, 1.95%, 2.44% and 1.37% for ST, LB, BB and LA respectively which yielded an acceptable quality of MSFPY having acidity 0.73%, total solids 14.02%, syneresis 14.12% and scored 8.5 on hedonic rating.

show abstract

Effects of exopolysaccharide-producing strains of Streptococcus thermophilus on technological and rheological properties of set-type yoghurt

Cited by 157 publications

References 38 publications

Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase

Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase

Assessment of technological characteristics of non-fat yoghurt manufactured with prebiotics and probiotic strains

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

Contact Info

Product

Resources

About