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

AKGÜN A., Yazıcı F., GÜLEÇ H. A.

FOOD SCIENCE & NUTRITION, vol.6, no.2, pp.492-502, 2018 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 6 Issue: 2
  • Publication Date: 2018
  • Doi Number: 10.1002/fsn3.580
  • Journal Name: FOOD SCIENCE & NUTRITION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.492-502
  • Keywords: buffalo milk yogurt, cold storage, incubation pH, starter culture, CONJUGATED LINOLEIC-ACID, ORGANIC-ACIDS, LACTOBACILLUS-ACIDOPHILUS, SENSORY PROPERTIES, STARTER CULTURES, PRODUCT QUALITY, FATTY-ACIDS, FERMENTATION, TEXTURE, TEMPERATURE
  • Ondokuz Mayıs University Affiliated: Yes

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 3g100g(-1) milk fat were investigated throughout 20days of storage at 4 degrees 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 0.004g100g(-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.