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http://dx.doi.org/10.11002/kjfp.2017.24.6.865

Quality characteristics of commercial liquid type yogurt in Korea  

Lee, Ji Hyun (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, RDA)
Park, Hye Young (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, RDA)
Won, Ju In (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, RDA)
Park, Hye In (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, RDA)
Choi, In Duck (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, RDA)
Lee, Seuk Ki (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, RDA)
Park, Ji Young (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, RDA)
Joe, Dong Hwa (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, RDA)
Jeon, Yong Hee (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, RDA)
Oh, Sea Kwan (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, RDA)
Han, Sang Ik (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, RDA)
Choi, Hye Sun (Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, RDA)
Publication Information
Food Science and Preservation / v.24, no.6, 2017 , pp. 865-870 More about this Journal
Abstract
Yogurt is produced by fermentation of milk using bacteria known as "yogurt cultures". Most of these bacteria are probiotics such as Lactobacillus delbrueckii subsp. bulgaricus, Lb. rhamnosus, Streptococcus thermophilus, and Bifidobacterium. The domestic fermented milk market is increasing, and about 30 companies are producing yogurt. The purpose of this study was to analyze the quality characteristics of domestic commercial liquid yogurt. Total 30types of commercial yogurts were sampled and their physicochemicial properties, including pH, sugar content, acidity, viscosity, and microbial characteristics of lactic acid bacteria counts, were measured. Commercial liquid type yogurt showed a pH of 4.5, sugar content of 7.4-21.2%, total acid content of 0.4-0.9%, and viscosity of 0.1-250 cP. In terms of microbial populations, lactic acid bacteria counts were 7.2-11.3 log CFU/mL and anaerobic lactic acid bacteria counts were 8.0-11.5 log CFU/mL. The quality characteristics differed depending on the constituents of the sample and the microorganisms used. These results are related to the quality characteristics of yogurts and are useful for identifying new trends in the domestic fermented milk industry.
Keywords
commercial yogurt; lactic acid bacteria; fermentation;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
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