Effect of protective culture and biopreservatives on strained yoghurt quality
Makaleler > Tam Makale · 2012
Yazarlar: Fatmaana MISIRLILAR, Özer KINIK, Oktay YERLİKAYA
AFRICAN JOURNAL OF MICROBIOLOGY RESEARCH, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2012, cilt 6, ss 4696-4701
DOI: 10.5897/ajmr11.1319
Özet
In this research, the protective culture (Lactobacillus rhamnosus LC705 and Propionibacterium freudenreichii JS) and biopreservatives as Nisin (Nisaplin), Delvocid (R) (natamycin) or Nipasol M (propyl paraben) on the physical, chemical and sensory properties of strained yoghurt were studied in relation to its viability of undesirable yeasts-moulds during storage at 4 +/- 1 degrees C for 28 days. Based on chemical and physical characteristics studied, there were no effective or negative effect originated from these preservatives. Moreover control samples had lower scores especially at the end of storage. The preservative supplemented strained yoghurts were protected from yeast and mould growth. The inhibitory action of protective culture against yeast and moulds was depended on type of preservatives. Also, use of protective culture or bio preservatives did not affect sensory properties of strained yoghurt.