Monitoring quality changes in set yoghurt produced with bioprotective cultures

Trajkovska, Biljana and Trajkoska, Ljubica (2023) Monitoring quality changes in set yoghurt produced with bioprotective cultures. In: International Sustainable Resource Recovery Strategies Towards Zero Waste (FULLRECO4US) Conference, 13 – 15 September, Istanbul, Turkey.

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One of the natural ways of product protection is using a bioprotective culture in order to delay spoilage
from yeast and mold contamination. This study examines the effect of using bioprotective cultures during
the industrial production of set yogurts. Samples were stored at three different temperatures 5, 10, and
25 °C, and quality changes were monitored. pH decreased and titratable acidity increased during the
storage temperatures. The yeasty taste of samples was noticed as aging progressed at storage
temperatures with different time intervals. Changes in sensory characteristics, during storage, correlated
best with yeast and mold counts. At samples stored at 25 °C the first sensory and microbiological changes
were noticed on the 9th day after production at samples without bioprotective cultures. Samples stored
at 10 °C and 5 °C were monitored up to 49 days after production and the first changes in sensory properties
were noticed at 30 and 38 days, respectively at samples without bioprotective cultures. Using
bioprotective cultures in set yogurt production prolongs the shelf life of the product and improves the
sensory properties of the final product and reduces waste.

Item Type: Conference or Workshop Item (Poster)
Subjects: Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science
Divisions: Faculty of Biotechnical Sciences
Depositing User: Prof. d-r Biljana Trajkovska
Date Deposited: 18 Oct 2023 20:49
Last Modified: 18 Oct 2023 20:49

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