Combined effects of different concentrations of starter culture and incubation temperatures on physicochemical, microbial and sensory features of stirred yogurt produced from Sheep’ s milk

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Mehrabadiyan Golsa; Shahab Lavasani Alireza; MOVAHED SARA

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Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2018 | Volume:5 | Issue:1 Page(s): 67-81

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Title

Combined effects of different concentrations of starter culture and incubation temperatures on physicochemical, microbial and sensory features of stirred yogurt produced from Sheep’ s milk

Author(s)

Mehrabadiyan Golsa | Shahab Lavasani Alireza | MOVAHED SARA | Issue Writer Certificate

Keywords

Stirred yogurtQ1

Starter cultureQ1

incubation temperatureQ1

Sheep’s milkQ1

physicochemical propertiesQ1

Abstract

Yogurt gels are a type of soft solid. Streptococcus thermophilus and Lactobacillus bulgaricus are yogurt Starter cultures widely used in the dairy industry. Co-culture of these bacteria leads to higher biomass yield than their separate single strain culture. incubation temperature also affected some physicochemical and sensory features of yogurt, so the aim of this work is to determined physicochemical and sensory features of yogurt containing different concentrations starter and different incubation temperatures made from sheep’ s milk. The preparation of all treatments(T) as follows, Yogurt produced from: 2% Starter culture and incubation temperature 42˚ C, T(A); 1% Starter culture and incubation temperature 37˚ C, T(B); 1% Starter culture and incubation temperature 42˚ C, T(C: as a Control); 2% Starter culture and incubation temperature 37ᵒ C, T(D); 3% Starter culture and incubation temperature 42˚ C, T(E) and 3% Starter culture and incubation temperature 37˚ C, T(F). the results indicated that fat%, dry matter% and moisture% did not change during 22 days of storage period and parallel to drop of pH, acidity (Dornic scale) continuously increased. The protein content of treatments B, C; continuously increased during 22 days storage period. The Starter culture bacterial counts of yogurt showed that both Streptococcus thermophilus and Lactobacillus bulgaricus decreased during storage period. Sensory evaluation was performed for two features (flavor and texture). The scores for these features decreased during storage period but scores that allocated for treatment D were highly similar to control sample. According to above mentioned, it was concluded that treatment D was more similar to treatment C as a control sample.

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APA: Copy

Mehrabadiyan, Golsa, Shahab Lavasani, Alireza, & MOVAHED, SARA. (2018). Combined effects of different concentrations of starter culture and incubation temperatures on physicochemical, microbial and sensory features of stirred yogurt produced from Sheep’ s milk. JOURNAL OF FOOD MICROBIOLOGY, 5(1 ), 67-81. SID. https://sid.ir/paper/250738/en

Vancouver: Copy

Mehrabadiyan Golsa, Shahab Lavasani Alireza, MOVAHED SARA. Combined effects of different concentrations of starter culture and incubation temperatures on physicochemical, microbial and sensory features of stirred yogurt produced from Sheep’ s milk. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2018;5(1 ):67-81. Available from: https://sid.ir/paper/250738/en

IEEE: Copy

Golsa Mehrabadiyan, Alireza Shahab Lavasani, and SARA MOVAHED, “Combined effects of different concentrations of starter culture and incubation temperatures on physicochemical, microbial and sensory features of stirred yogurt produced from Sheep’ s milk,” JOURNAL OF FOOD MICROBIOLOGY, vol. 5, no. 1 , pp. 67–81, 2018, [Online]. Available: https://sid.ir/paper/250738/en

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