Premium
Lactic acid production and rheological properties of yogurt made from milk acidified with carbon dioxide
Author(s) -
Calvo Marta M,
Montilla Antonia,
Cobos Angel
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(19990701)79:9<1208::aid-jsfa351>3.0.co;2-l
Subject(s) - lactic acid , food science , starter , chemistry , lactose , carbon dioxide , rheology , bacteria , organic chemistry , biology , materials science , genetics , composite material
The influence of milk acidification up to pH 6.0 with CO 2 on D ‐ and L ‐lactic acid production and lactose consumption by yogurt starter, changes in the pH, and rheological and sensory properties of yogurt were studied. A slight influence of CO 2 on lactic acid production during yogurt manufacture was detected. No significant changes in lactic acid concentration were observed during storage, although the final concentration was significantly lower in control than in pH 6.2 and 6.0 acidified samples. A great influence of CO 2 on D ‐lactic acid production was not observed. Yogurt manufactured from milk with lower pH values showed lower final pH values after 7 days of storage. The viscosity was similar in all analysed samples. No significant differences in sensory characteristics between unacidified and acidified yogurts were detected. © 1999 Society of Chemical Industry