Senzory properties of fermented milk products containing intestinal bacteria
1998
Mikuljanac, A.M. | Macej, O.D. | Radovanovic, R.M. | Obradovic, D.B. (Poljoprivredni fakultet, Beograd (Yugoslavia). Institut za prehrambenu tehnologiju i biohemiju)
The results of the investigations on sensory properties of fermented milk products, are presented in this paper. Milk is inoculated with starter culture ABY-1 (Chr. Hansen) consisting of Lb. acidophilus, B. bifidum, Lb. delbrueckii subsp. bulgaricus and Str. salivarius subsp. thermophilus. Four product variants were made under industrial conditions - from skimmed milk (0.05 milk fat) and partially skim milk (2 milk fat), at two fermentation temperatures 40 and 43 deg C. Sensory properties of all products were excellent. There are variations in pH, titrable acidity, viscosity and syneresis during storage time of three weeks, but at the same time these variations exposed no influence on product sensory score. From the statistical point of view, products sensory score stayed unchanged. There is no significant difference between sensory score of product variants, also. It may be concluded that fermention temperature and fat content had no influence at sensory properties of manufactured products.
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