Set Tipi Yoğurdun Bazı Nitelikleri Üzerine Biyokoruyucu Kültür Kullanımının Etkisi

In this study, the commercial biopreservative culture containing Propionibacteriumfreudenreichii ssp. shermanii and Lactobacillus rhamnosus was tested to reveal its effect on some properties of set-type yoghurt. Yoghurt milk was divided into four parts after heat treatment and the first one was used for the production of control sample. To the remaining three parts 1, 5 or 10 units of biopreservative culture was added, respectively. All parts of the milk were incubated at 42± 1°C until pH 4.7 after being inoculated with 2% of yoghurt starter culture. Yoghurt samples were analyzed for titratable acidity, pH, contents of lactic acid, acetaldehyde and diacetyl, consistency, whey separation and sensorial properties on days 1, 7 and 15 during storage at 4±1 °C. Using different levels of biopreservative culture did not create a significant effect on physical, chemical and organoleptic properties of yoghurt samples.