Physico-chemical and sensory properties of liquid-type yogurt with Lactobacillus casei 00692

Content Provider	Semantic Scholar
Author	Jeon, Byeong Jin Seok, J. S. Kwak, Hwa Sook Clavero, Tyrone Razz, Rosa Zakizadeh, Sonia Horufi, A. Qolipur, M. Alhadrami, Ghaleb Awad, A. El Pessarakli, Mohammad
Copyright Year	2004
Abstract	This study was carried out to find the physico-chemical and sensory attributes of liquid-type yogurt with Lactobacillus casei 00692 during 72 hr fermentation at 37◦. The pH decreased upto 32 hr and plauteaued thereafter, and the titratable acidity increased upto 40 hr. The growth of lactic acid bacteria sharply increased with 9.0 × 109 cfu/ml upto 36 hr of fermentation and slowly increased thereafter. The free amino acids produced during the fermentation reached the maximum value at 40 hr and gradually decreased thereafter. In the result of electrophoresis, the band was the thickest at 44 hr and mostly disappeared at 72 hr fermentation. In a sensory analysis, yogurt flavor was gradually developed during 30 hr, while bitterness score did not significantly changed throughout fermentation periods. The present data showed that the range of optimum fermentation time for liquid-type yogurt using Lactobacillus casei 00692 was from 40 to 44 hr.
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Alternate Webpage(s)	http://www.poultryscience.org/meeting-abstracts/jam04/387.PDF
Alternate Webpage(s)	https://www.poultryscience.org/meeting-abstracts/jam04/387.PDF
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article