Lactic acid production and rheological properties of yogurt made from milk acidified with carbon dioxide

Journal of the Science of Food and Agriculture

Volumn 79, Issue 9, 1999, Pages 1208-1212

  Calvo, Marta M ^a   Montilla, Antonia ^a   Cobos, Angel ^b  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

CO2 acidified milk; Lactic acid; Rheological properties; Yogurt

Indexed keywords

ACIDIFICATION; CARBON DIOXIDE; FOOD PROCESSING; LACTIC ACID; YOGHURT;

EID: 0032979027     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(19990701)79:9<1208::AID-JSFA351>3.0.CO;2-L     Document Type: Article

References (22)

1. King AD and Nagel CW, Growth inhibition of a Pseudomona by carbon dioxide. J Food Sci 32:575-579 (1967).
2. Eklund T and Jarmund T, Microculture model studies on the effect of various gas atmospheres on microbial growth at different temperatures. J Appl Bacteriol 55:119-125 (1983).
3. Rashed MA, Mehanna NM and Mehanna AS, Effect of carbon dioxide on improving the keeping quality of raw milk. J Soc Dairy Technol 39:62-64 (1986).
4. 2-treatment of milk for condensation and drying. Nordeurpaesik mekeritidskrift 3-4:95-104 (1987).
5. 2. Sensory evaluation of heat-processed milks. Z Lebensm Untersuch Forsch 200:293-396 (1995).
6. Roberts RF and Torrey GS, Inhibition of psychrotrophic bacterial growth in refrigerated milk by addition of carbon dioxide. J Dairy Sci 71:52-60 (1988).
7. Ernstrom CA, In Fundaments of Dairy Chemistry, Ed by Webb AH, Johnson AH and Alford JA, AVI Publishing, Westport, CT, Chap 12 (1974).
8. Castberg HB, Paulsson M and Hegg PO, Koldiosidbehandling av mojlk. Livsmedelseteknik 4:48-114 (1984).
9. McAfee TA, Mullan WMA and Rowe MT, Carbonation of milk for cheesemaking. Presented at 21st Ann Food Science and Technology Research Conf, Cork (1991).
10. 2-treated milk. Z Lebensm Untersuch Forsch 200:289-292 (1995).
11. Driessen FM, Kingma F and Stadhouders J, Evidence that Lactobacillus bulgaricus in yogurt is stimulated by carbon dioxide produced by Streptococcus thermophilus. Neth Milk Dairy J 36:135-144 (1982).
12. Benner J, Production of D- and L-lactate in yoghurt, cultured milk and kefir. Thesis, University of Hannover (1975).
13. Renz U and Puhan Z, Factors promoting bitterness in yoghurt. Milchwissenschaft 30:265-271 (1975).
14. de Waard H and Stadhouders J, Metabolism of D(-)-lactic acid. Voedingsmiddelentechnologie 16:22-23 (1983).
15. Renner E, Evaluation of the nutritive value of yoghurt. Gordian 83:74-76 (1983).
16. Martinez-Castro I and Olano A, Influence of thermal processing on carbohydrate composition of milk. Formation of epilactose. Milchwissenschaft 35:5-7 (1980).
17. BMDP, BMDP (Brussels, Belgium) Statistical Software, University of California Press, Los Angeles, CA (1982).
18. Calvo MM, Montilla A and Olano A, Rennet-clotting properties and starter activity of milk acidified with carbon dioxide. J Food Protect 56:1073-1076 (1993).
19. Puhan Z, Banhegyi M and Flueele O, Changes caused by lactic bacteria in yoghurt stored at different temperatures. Schweiz Milchwirtschaft Forsch 2:53-59 (1973).
20. Blumental A and Helbling J, Content of L- and D-lactic acid in various cultured milks. Mit Geb Lebensm Hyg 62:159-166 (1971).
21. Mosso C, Verzoti E, Marangon D and Viretto A, Determination of lactic acid in fresh milk. Ind Alim 31:450-453 (1992).
22. Steventon AJ, Parkinson CJ, Fryer PJ and Bottomley RC, In Rheology of Food, Pharmaceutical and Biological Materials with General Rheology, Elsevier Applied Science, London (1989).