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Paper Information

Journal:   JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   FEBRUARY-MARCH 2007 , Volume 13 , Number 6; Page(s) 164 To 173.
 
Paper: 

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.
 
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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.

 
Keyword(s): YOGHURT, FAT CONTENT, ACIDIFICATION, STARTER CULTURES
 
 
References: 
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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. https://www.sid.ir/en/journal/ViewPaper.aspx?id=96767



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. 2007 [cited 2021April15];13(6):164-173. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=96767



IEEE: 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, [online] 13(6), pp.164-173. Available at: <https://www.sid.ir/en/journal/ViewPaper.aspx?id=96767>.



 
 
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