Document Detail

Textural and sensory characteristics of whole and skimmed flavored set-type yogurt during long storage.
MedLine Citation:
PMID:  15545363     Owner:  NLM     Status:  MEDLINE    
A study of refrigerated storage (10 degrees C for 91 d) of whole and skimmed flavored set-type yogurt was made. Comparison with storage at 20 degrees C for 21 d and 30 degrees C for 3 d (accelerated) was also carried out. Refrigerated storage yogurts were assessed by a trained panel and by a consumer panel. Trained-panel scores were correlated to instrumental data, and the acceptability data for long storage were studied using consumer criteria. In all cases, after-storage pH values barely changed over storage time, indicating that the yogurt samples did not develop much acidity under any of the storage conditions studied. The profile of the instrumental texture curves obtained corresponded to a firm gel, which broke after a plunger penetrated the sample, and the firmness values of the whole yogurt were lower than for the skimmed yogurt under all the storage conditions studied. From a microbiological point of view, the viability of the yogurts was adequate at the different storage times and temperatures studied, although those stored at 10 degrees C for long periods would not comply with some countries' minimum requirements. Logistic regression of the data from a 50-consumer sensory evaluation showed that the probability of the whole yogurt being accepted after 91 d storage at 10 degrees C was around 40%, whereas for the skimmed yogurt it was only 15%, largely because the skimmed yogurt developed certain negative attributes at an earlier stage of storage than the whole yogurt.
A Salvador; S M Fiszman
Related Documents :
12541303 - Storage of red deer epididymides for four days at 5 degrees c: effects on sperm motilit...
16554013 - Assessment of basic seminal characteristics, sperm cryopreservation and heterologous in...
22765983 - Oral rehabilitation of a patient with bruxism and cluster implant failures in the edent...
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of dairy science     Volume:  87     ISSN:  0022-0302     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2004 Dec 
Date Detail:
Created Date:  2004-11-16     Completed Date:  2005-04-18     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  4033-41     Citation Subset:  IM    
Instituto de Agroquímica y Tecnologiía de Alimentos (CSIC) Apartado de correos 73, 46100 Burjassot, Valencia, Spain.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Dietary Fats / analysis*
Food Handling / methods*
Food Preservation / methods*
Hydrogen-Ion Concentration
Time Factors
Yogurt* / analysis,  microbiology,  standards
Reg. No./Substance:
0/Dietary Fats; 0/Gels

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Effect of genetic variation on the tryptic hydrolysis of bovine beta-lactoglobulin A, B, and C.
Next Document:  Mathematical models for combined high pressure and thermal plasmin inactivation kinetics in two mode...