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. 2017 Dec 21;6(2):492-502.
doi: 10.1002/fsn3.580. eCollection 2018 Mar.

The combined effect of probiotic cultures and incubation final pH on the quality of buffalo milk yogurt during cold storage

Abdullah Akgun  1 , Fehmi Yazici  2 , Haci Ali Gulec  1
Affiliations

The combined effect of probiotic cultures and incubation final pH on the quality of buffalo milk yogurt during cold storage

Abdullah Akgun et al. Food Sci Nutr. .

Abstract

The combined effects of starter culture type (SCT) and incubation final pH (IFpH) on the physicochemical and organoleptic properties of buffalo milk yogurt containing 3 g·100 g-1 milk fat were investigated throughout 20 days of storage at 4°C. The postacidification kinetics fitted to zero-order reaction for all buffalo milk yogurt samples. The reaction rate constants of the buffalo milk yogurt samples containing YC-X11, ABY-2, and ABT-4 cultures were 0.010, 0.007, and 0.004 g·100 g-1·day-1, respectively. Regardless of the IFpH, the absence of Lactobacillus delbrueckii subsp. bulgaricus in the starter culture increased the syneresis. L*, a*, and b* values were not affected by the IFpH and the SCT. ABY-2 culture increased the amount of organic acids during cold storage in comparison with the YC-X11, while its effect on the proportions of saturated and unsaturated fatty acids was not significant. The results of sensory evaluation revealed that a more acceptable buffalo milk yogurt can be manufactured by using probiotic ABY-2 culture.

Keywords: buffalo milk yogurt; cold storage; incubation pH; starter culture.

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Figures

Figure 1
Figure 1
Process for manufacturing buffalo milk yogurt samples
Figure 2
Figure 2
Changes in the pH during the fermentation of buffalo milk
Figure 3
Figure 3
Changes in pH levels of buffalo milk yogurt samples during cold storage (incubation final pH of 4.80 [a]; incubation final pH of 4.55 [b])
Figure 4
Figure 4
Changes in viscosity values of buffalo milk yogurt samples during cold storage (incubation final pH of 4.80 [a]; incubation final pH of 4.55 [b])
Figure 5
Figure 5
Changes in organic acids of buffalo milk yogurt samples during cold storage. (a) Lactic acid, (b) acetic acid, (c) citric acid, and (d) butyric acid
See this image and copyright information in PMC

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