Research on Quality Variety of the Commercially Available Yogurt during Storage

Abstract

By measuring pH, acidity, mass concentration of free amino nitrogen and viable count of lactic acid bacteria from yogurt under refrigerated conditions, to study changes in the indicators of yogurt during the shelf. The results showed that during the yogurt shelf life, pH decreased, acidity increased, viable count of Lactobacillus was on the decline, nitrogen concentration of free amino acid increased less in the beginning of the refrigeration, but the indicators were still in line with national standards.