Research Information System
Milchwissenschaft, vol.63, no.1, pp.73-77, 2008 (SCI-Expanded, Scopus)
The effects of commercial yoghurt starter cultures and storage period on lipolysis in set-type fermented milks produced from cow's milk and aromatic cultures such as CH-1, YF-3331 and YC-350. All samples were analyzed at days 1, 7, 14 and 21 of storage for the determination of free fatty acids (FFA) and overall flavour as well as gross-chemical composition. Total solids, protein (TNx6.38), fat and ash of yoghurts were about 13.46±0.02%, 3.70±0.04%, 3.32±0.02% and 0.78±0.05% from the beginning to the end of storage, respectively. During the manufacture and storage of yoghurts the amount of individual FFAs varied significantly depending on type of culture used (P<0.01). Culture YC-350, with respect to the total level of FFA, showed the highest lipolytic activity, followed by YF-3331 and CH-1 cultures. In sensory evaluation, yoghurt with culture YC-350 had the highest total FFA content (539μg/100g) and received the highest overall flavour scores by panelists.