• Journal of Dairy Science and Biotechnology
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• v.30 no.1
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• pp.23-30
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• 2012

This study was carried out to investigate the quality characteristics of yoghurt with varying contents of Sanmeoru (Vitis amurensis Ruprecht) wine (SW). Yoghurts were fermented with 2 kinds of lactic acid bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus; Yo-$MIX^{TM5}505$, Danisco, Denmark). The changes in quality characteristics were investigated during fermentation and storage, and anthocyanin composition was analyzed after fermentation. The pH decreased in all treatments, while titratable acidity and viscosity gradually increased during fermentation. The viscosity of the yoghurt with 5.0% cultured SW added was higher than in other groups. The viable counts of lactic acid bacteria gradually increased during fermentation. The sample of the 5.0% cultured SW-yoghurt was higher than that of the other groups. The pH slowly decreased during the storage period; this was lower in the control yoghurt than in the yoghurts containing SW, and the changes of titratable acidity in the samples containing 5.0% and 30.0% cultured SW were lower than that in the yoghurt containing 1.0% cultured SW and in the control. The change in viscosity and number of viable cells during storage was higher in the yoghurts containing SW than in the control group. The levels of anthocyanin increased with the SW content in the yoghurt. Sensory scores for taste of the yoghurt with 1.0% added SW was significantly higher than for the other groups. Yoghurt with added SW kept at $4^{\circ}C$ for 12 days retained its quality characteristics fairly well.