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Yoghurt made from single starter organisms using heat- or enzyme-treated milk or milk to which casein hydrolysate or sodium formate is added

Published online by Cambridge University Press:  01 June 2009

Valerie M. E. Marshall ,
Wendy M. Cole  and
Leonard A. Mabbitt
Valerie M. E. Marshall
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9AT, UK
Wendy M. Cole
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9AT, UK
Leonard A. Mabbitt
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9AT, UK
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Summary

Yoghurts were made with single strain starter organisms Lactobacillus bulgaricus and Streptococcus thermophilus, L. bulgaricus being cultured in milk + 50 ppm Na formate or in autoclaved milk and Str. thermophilus in milk treated with the proteinase Maxazyme(R) or with added casein hydrolysate. They were assessed chemically and organoleptically and compared with conventional mixed starter yoghurt. The single starter yoghurts all had acceptable acidities and acetaldehyde levels and keeping quality was good. The coagulum of each was firm and when stirred no syneresis occurred; the yoghurts remained smooth and all had an excellent appearance.

Type
Original Articles
Information
Journal of Dairy Research , Volume 49 , Issue 1 , February 1982 , pp. 147 - 152
Copyright
Copyright © Proprietors of Journal of Dairy Research 1982

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References

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