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Effects of poly‐γ‐glutamic acid on the physicochemical characteristics of skim milk yoghurt
Author(s) -
LIM SUMIN,
SHIM JAEYONG,
OH SEJONG,
RHEE MINSUK,
SUNG MOONHEE,
IMM JEEYOUNG
Publication year - 2012
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2012.00836.x
Subject(s) - syneresis , skimmed milk , food science , titratable acid , lactic acid , chemistry , glutamic acid , polyglutamic acid , dairy industry , biochemistry , bacteria , amino acid , biology , genetics
The physicochemical and sensory properties of skim milk yoghurts containing poly‐γ‐glutamic acid (PGA) at different levels (0.0025, 0.005 and 0.01%) were evaluated. Addition of PGA up to 0.01% to reconstituted skim milk (11%, w/v) did not affect the growth of lactic acid bacteria or the development of titratable acidity in yoghurt, whereas full‐fat control yoghurt had reduced acid production. No changes were found in viable cell counts of PGA yoghurts during storage (4 weeks at 4 °C). The addition of PGA (0.005%) significantly decreased syneresis in skim milk yoghurt and did not cause any undesirable effects in sensory acceptability.