EFFECT OF MILK FAT CONTENT ON THE GROWTH AND ACTIVITY OF STARTER CULTURES AND QUALITY OF YOGHURT

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

MAZAHERI TEHRANI M.; MAHDIAN E.; KARAZHIAN R.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Agricultural Sciences and Natural Resources Year:2007 | Volume:13 | Issue:6 Page(s): 164-173

Download Full-Text

Persian Verion

View:

985

Download:

Cites:

Information Journal Paper

Title

EFFECT OF MILK FAT CONTENT ON THE GROWTH AND ACTIVITY OF STARTER CULTURES AND QUALITY OF YOGHURT

Author(s)

MAZAHERI TEHRANI M. | MAHDIAN E. | KARAZHIAN R. | Issue Writer Certificate

Keywords

YOGHURTQ3

FAT CONTENTQ3

ACIDIFICATIONQ3

STARTER CULTURESQ3

Abstract

Effect of milk FAT CONTENT on the growth and activity of STARTER CULTURES during fermentation of YOGHURT was studied. Sensory assessment and syneresis of YOGHURT samples were also determined. In this study pH, acidity, count of starter bacteria (Streptococcus thermopiles and Lactobacillus bulgaricus) during fermentation and syneresis percentage and sensory attributes of final product were measured. Experiments were done in three replications and analysed in two factorial completely block designe. Statistical analysis showed that increase of milk FAT CONTENT from 1% to 4%, increased pH of product from 4.01 to 4.44 and decreased acidity from 0.8 to 0.66. Increasing of fat percentage from 1% to 4% excited the growth of Streptococcus thermopiles and number of these bacteria increased from 226x106 cfu/ml to 395x106 cfu/ml but had no effect on the growth of Lactobacillus bulgaricus.Increasing fat from 1% to 4%, not only decreased syneresis from 36% to 27%, but sensory acceptability of the final product was also decreased.

Cites

References

No record.

Cite

APA: Copy

MAZAHERI TEHRANI, M., MAHDIAN, E., & KARAZHIAN, R.. (2007). EFFECT OF MILK FAT CONTENT ON THE GROWTH AND ACTIVITY OF STARTER CULTURES AND QUALITY OF YOGHURT. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, 13(6), 164-173. SID. https://sid.ir/paper/9165/en

Vancouver: Copy

MAZAHERI TEHRANI M., MAHDIAN E., KARAZHIAN R.. EFFECT OF MILK FAT CONTENT ON THE GROWTH AND ACTIVITY OF STARTER CULTURES AND QUALITY OF YOGHURT. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES[Internet]. 2007;13(6):164-173. Available from: https://sid.ir/paper/9165/en

IEEE: Copy

M. MAZAHERI TEHRANI, E. MAHDIAN, and R. KARAZHIAN, “EFFECT OF MILK FAT CONTENT ON THE GROWTH AND ACTIVITY OF STARTER CULTURES AND QUALITY OF YOGHURT,” JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, vol. 13, no. 6, pp. 164–173, 2007, [Online]. Available: https://sid.ir/paper/9165/en

Related Journal Papers