| Title |
Mielių įtaka jogurto kokybei / |
| Another Title |
Influence of yeast on the sensoric characteristics of yoghurt. |
| Another Title |
Влияние дрожжей на органолептические показатели йогурта. |
| Authors |
Mačionienė, Irena ; Šalomskienė, Joana ; Vaičiulytė-Funk, Lina |
| Full Text |
|
| Is Part of |
Maisto chemija ir technologija.. Kaunas : KTU Maisto institutas. 2005, t. 39, Nr. 1, p. 33-37.. ISSN 1392-0227 |
| Keywords [eng] |
yeast species ; yoghurt ; sensory characteristics |
| Abstract [eng] |
The paper presents results of a study on the growth of lactose fermenting and non-lactose fermenting yeast species during technological process and storage of yoghurt and their influence on the physical, chemical, and sensory characteristics of yoghurt. It was determined that the number of lactose fermenting yeast species increased by 2 times and non-lactose fermenting yeast species – by 8–9 times during the production of yoghurt. During the storage of yoghurt the number of lactose fermenting yeast species (Kluyveromyces marxianus var. marxianus and Candida kefyr) increased by 3 times, and non-lactose fermenting yeast species (Debaryomyces hansenii and Saccharomyces cerevisiae), by 7–9 times. Lactose fermenting yeast species had a better impact on the taste, flavour and appearance of yoghurt. It was established that the total sensory evaluation of experimental yoghurt with lactose fermenting yeast species was by 9.0 and 11.5 grades lower than that of control sample, and experimental yoghurt with non-lactose fermenting yeast species was by 4.4 and 6.5 grades lower than that of control sample. |
| Published |
Kaunas : KTU Maisto institutas |
| Type |
Journal article |
| Language |
Lithuanian |
| Publication date |
2005 |
