Quality Characteristics of Commercial Semisolid Type Yogurt in Korea
2018
Won, J.I., National Institute of Crop Science, RDA, Wanju, Republic of Korea | Lee, J.H., National Institute of Crop Science, RDA, Wanju, Republic of Korea | Park, H.I., National Institute of Crop Science, RDA, Wanju, Republic of Korea | Cho, Y.U., National Institute of Crop Science, RDA, Wanju, Republic of Korea | Choi, I.D., National Institute of Crop Science, RDA, Wanju, Republic of Korea | Lee, S.K., National Institute of Crop Science, RDA, Wanju, Republic of Korea | Park, H.Y., National Institute of Crop Science, RDA, Wanju, Republic of Korea | Park, J.Y., National Institute of Crop Science, RDA, Wanju, Republic of Korea | Oh, S.K., National Institute of Crop Science, RDA, Wanju, Republic of Korea | Han, S.I., National Institute of Crop Science, RDA, Wanju, Republic of Korea | Choi, H.S., National Institute of Crop Science, RDA, Wanju, Republic of Korea
Yogurt is produced by the fermentation of milk using bacteria known as "yogurt cultures". Most of these bacteria are probiotics, such as Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus rhamnosus, Streptococcus thermophilus, and Bifidobacterium. The domestic fermented milk market is increasing, and approximately 30 companies are producing yogurt. This study assessed the quality characteristics of domestic commercial semisolid type yogurt. A total of 20 types of commercial yogurts were sampled and their physicochemicial properties, including pH, sugar content, acidity, viscosity, and microbial characteristics of lactic acid bacteria, were measured. Commercial semisolid type yogurt showed a pH of 4.18∼4.60, sugar content of 7.10∼18.13%, total acid content of 0.55∼1.30%, and viscosity of 183.7∼901.0 cP. In terms of the microbial populations, the lactic acid bacteria counts were 6.47~11.50 log CFU/mL and anaerobic lactic acid bacteria counts were 7.24∼10.98 log CFU/mL. The quality characteristics differed depending on the constituents of the sample and the microorganisms used. These results are expected to be useful for identifying new trends in the domestic fermented milk industry.
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