The effect of high pressures on the yoghurt from milk with the stabilizer

• Published in: Journal of physics. Conference series Vol. 121; no. 14; p. 142007
• Main Authors: Reps, A, Jankowska, A, Wiśniewska, K
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.07.2008
• Subjects: Chemical properties; Consistency; Gelatin; Pectin; Physics; Taste; Yogurt
• ISSN: 1742-6596; 1742-6588; 1742-6596
• DOI: 10.1088/1742-6596/121/14/142007

The effect of high pressures on the microbiological and physio-chemical properties of yoghurt was investigated. The best results were obtained when the yoghurt was manufactured from milk with the addition of MYO 752 stabilizer (starch, gelatin, pectin) selected from 10 stabilizers. Yoghurt manufactured with the addition of 0, 6% MYO 752 stabilizer was processed at the pressure of 400-600 MPa/15 min. in the range of 50 MPa. Pressurization caused a total reduction of number of Lactobacillus delbrueckii ssp. Bulgaricus and reduced the number of Streptococcus thermophilus by 1-2 orders of magnitude. Pressurized and non-pressurized yoghurts characterized of a homogenous consistency and typical plain yoghurt taste. The decrease of the number of living bacteria was observed in yoghurts during the storage. The acidity of pressurized yoghurts remained on the some level at the temperature of 4°C and 20°C. The more intensive antibacterial activity of microflora was observed in yoghurts storaged at 20°C in comparison with yoghurts storaged at 4°C. Disadvantageous changes of the pressurized yoghurts consistency were not found. The taste and aroma of yoghurts remained without any changes.