Physicochemical parameters and rheological properties of yoghurts during the storage
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2013-11-05
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Abstract
The aim of this study is to investigate the changes in different physicochemical, texture and sensory properties of milk fermented with different strains during the storage. An experimental study of the effect of the storage time on the physicochemical and rheological properties of milk fermented with commercial starter (StLb) and the same starter with a probiotic Lactobacillus salivarius LS adjunct was carried out. The effect of the storage on the pH, titrable acidity, lactic acid concentration, microorganisms count, gel firmness and rheological parameters is investigated. During the fermentation a stable decrease of the pH values and increase in the titrable acidity was observed. Through the whole storage period at 4°C (till 28th day) the both fermented milks kept stable rheological and organoleptic properties. This determines the fermented milk as a suitable form for oral administration of tested probiotic strain LS. The rheological tests showed that the products studied demonstrated non-Newtonian behaviour, which could be described with Herschell-Bulkley rheological model. A correlation between the model parameters and the results of the penetration test was found. The results of this study can be used in production of new fermented milk products with functional properties.