ASSESSMENT THE INFLUENCE OF THE MAIN TECHNOLOGICAL FACTORS ON YOGURT QUALITY
Yogurt is currently the most popular fermented milk product that is produced worldwide due to its multiple benefits for consumer health. Temperature on various technological phases is the determinant factor that influences the structure and texture of yogurt. Another important factor is the quality...
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| Format: | Article |
| Language: | English |
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2020-03-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202001&vol=1&aid=5096 |
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| author | ADRIANA DABIJA MIRCEA OROIAN GEORGIANA GABRIELA CODINĂ LĂCRĂMIOARA RUSU |
| author_facet | ADRIANA DABIJA MIRCEA OROIAN GEORGIANA GABRIELA CODINĂ LĂCRĂMIOARA RUSU |
| author_sort | ADRIANA DABIJA |
| collection | DOAJ |
| description | Yogurt is currently the most popular fermented milk product that is produced worldwide due to its multiple benefits for consumer health. Temperature on various technological phases is the determinant factor that influences the structure and texture of yogurt. Another important factor is the quality and dose of lactic bacteria used for starter cultures. By selecting lactic bacteria suitable for the substrate that ferments, at the optimal temperature for their metabolism, highly superior quality products can be obtained. The aim of this study is to highlight the combined effect of fermentation temperature and inoculum dose on finished yogurt under certain predetermined milk composition - raw material and starter culture quality. Yogurt samples were obtained at different fermentation temperatures (37 °C, 41 °C and 45 °C) using different amounts of inoculum (0.1 %, 0.2 % and 0.3 %). After 24 hours of storage at 4 °C the yogurt samples were analyzed for rheological and physico-chemical properties. |
| format | Article |
| id | doaj-art-ac804612da014d3eb7e470c14d90ea54 |
| institution | OA Journals |
| issn | 1582-540X 1582-540X |
| language | English |
| publishDate | 2020-03-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj-art-ac804612da014d3eb7e470c14d90ea542025-08-20T02:20:23ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X1582-540X2020-03-012118394ASSESSMENT THE INFLUENCE OF THE MAIN TECHNOLOGICAL FACTORS ON YOGURT QUALITYADRIANA DABIJA 0 MIRCEA OROIAN1GEORGIANA GABRIELA CODINĂ2LĂCRĂMIOARA RUSU3Stefan cel Mare University of Suceava, Faculty of Food Engineering, University Street 13,720229, Suceava, RomaniaStefan cel Mare University of Suceava, Faculty of Food Engineering, University Street 13,720229, Suceava, RomaniaStefan cel Mare University of Suceava, Faculty of Food Engineering, University Street 13,720229, Suceava, Romania„Vasile Alecsandri” University of Bacau, Faculty of Engineering, Department of Food and Chemical Engineering, 157 Marasesti Street, 600 115 Bacau, RomaniaYogurt is currently the most popular fermented milk product that is produced worldwide due to its multiple benefits for consumer health. Temperature on various technological phases is the determinant factor that influences the structure and texture of yogurt. Another important factor is the quality and dose of lactic bacteria used for starter cultures. By selecting lactic bacteria suitable for the substrate that ferments, at the optimal temperature for their metabolism, highly superior quality products can be obtained. The aim of this study is to highlight the combined effect of fermentation temperature and inoculum dose on finished yogurt under certain predetermined milk composition - raw material and starter culture quality. Yogurt samples were obtained at different fermentation temperatures (37 °C, 41 °C and 45 °C) using different amounts of inoculum (0.1 %, 0.2 % and 0.3 %). After 24 hours of storage at 4 °C the yogurt samples were analyzed for rheological and physico-chemical properties.http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202001&vol=1&aid=5096fermentation processoptimizationresponse surface methodologytechnological parameters. |
| spellingShingle | ADRIANA DABIJA MIRCEA OROIAN GEORGIANA GABRIELA CODINĂ LĂCRĂMIOARA RUSU ASSESSMENT THE INFLUENCE OF THE MAIN TECHNOLOGICAL FACTORS ON YOGURT QUALITY Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry fermentation process optimization response surface methodology technological parameters. |
| title | ASSESSMENT THE INFLUENCE OF THE MAIN TECHNOLOGICAL FACTORS ON YOGURT QUALITY |
| title_full | ASSESSMENT THE INFLUENCE OF THE MAIN TECHNOLOGICAL FACTORS ON YOGURT QUALITY |
| title_fullStr | ASSESSMENT THE INFLUENCE OF THE MAIN TECHNOLOGICAL FACTORS ON YOGURT QUALITY |
| title_full_unstemmed | ASSESSMENT THE INFLUENCE OF THE MAIN TECHNOLOGICAL FACTORS ON YOGURT QUALITY |
| title_short | ASSESSMENT THE INFLUENCE OF THE MAIN TECHNOLOGICAL FACTORS ON YOGURT QUALITY |
| title_sort | assessment the influence of the main technological factors on yogurt quality |
| topic | fermentation process optimization response surface methodology technological parameters. |
| url | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202001&vol=1&aid=5096 |
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