Influence of different exopolysaccharide-producing strains on the physicochemical, sensory and syneresis characteristics of reduced-fat stirred yoghurt

International Journal of Dairy Technology

Volumn 62, Issue 3, 2009, Pages 422-430

  GÜler Akin, Mutlu B ^a   Serdar Akin, M ^a   Korkmaz, Aziz ^b  

^a HARRAN UNIVERSITY   (Turkey)

^b Ceylanpinar Agriculture County Office   (Turkey)

Author keywords

Exopolysaccharide producing cultures; Reduced fat yoghurt; Syneresis and sensory characteristics

Indexed keywords

EID: 67949088134     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2009.00499.x     Document Type: Article

References (28)

1. Akalin S Gönç S (1999) Effect of viscous cultures on the rheological and sensory properties, flavour substances and starter bacteria counts of set yoghurt. Gida 24 319 325.
2. Amatayakul T, Zisu B, Sherkat F Shah N P (2005) Physical characteristics of set yoghurts as affected by co-culturing with non-EPS and EPS starter cultures and supplementation with WNRP. Australian Journal of Dairy Technology 60 238 243.
3. Amatayakul T, Sherkat F Shah N P (2006) Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids. Food Hydrocolloids 20 314 324. (Pubitemid 41390495)
4. Anonymous (1999) Yòurt Standardi. Türk Standartlari No: TS 1330. Ankara, Turkey : Türk Standartlari Enstitüsü.
5. Anonymous (2002) çì Süt Standardi. Türk Standartlari No: TS 1018. Ankara, Turkey : Türk Standartlari Enstitüsü.
6. Bodyfelt F W, Tobias J Trout G M (1988) The Sensory Evaluation of Dairy Products. New York : An Avi Book Published by Van Nostrand Reinhold, p. 598.
7. Dave R I Shah N P (1996) Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L acidophilus and Bifidobacteria. Journal of Dairy Science 79 1529 1536.
8. De Vuyst L Degeest B (1999) Heteropolysaccharides from lactic acid bacteria. FEMS Microbiology Reviews 23 153 177.
9. De Vuyst L, Zamfir M, Mozzi F, Adriany T, Marshall V M, Degeest B Vaningelgem F (2003) Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks. International Dairy Journal 13 707 717.
10. Duboc P Mollet B (2001) Applications of exopolysaccharides in dairy industry. International Dairy Journal 11 759 768.
11. Düzgüneş O, Kesici T, Kavuncu O Gürbüz F (1987) Araştirma ve Deneme Metotlari (istatistik Metotlari II). A. U. Ziraat Fakültesi Yayinlari : 1021, Ankara, Turkey, p. 381.
12. Folkenberg D M, Dejmek P, Skriver A, Guldager H S Ipsen R (2006) Sensory and rheological screening of exopolysachharide producing strains of bacterial yoghurt culture. International Dairy Journal 16 111 118.
13. Güzel-Seydim Z B, Sezgin E Seydim A (2005) Influences of exopolysaccharide producing cultures on the quality of plain set type yoghurt. Food Control 16 205 209.
14. Hassan A N, Frank J F, Farmer M A, Schmidt K A Shalabi S I (1995) Formation of yoghurt microstructure and three-dimensional visualization as determined by confocal scanning laser microscopy. Journal of Dairy Science 78 2629 2636.
15. Jaros D, Rohm H, Haque A, Bonaparte C Kneifel W (2002) Influence of the starter cultures on the relationship between dry matter content and physical properties of set-style yoghurt. Milchwissenschaft 57 325 328.
16. La Torre L, Tamime A Y Muir D D (2003) Rheology and sensory profiling of set-type fermented milks made with different commercial probiotic and yoghurt starter culture. International Journal of Dairy Technology 56 163 170.
17. Marshall V Rawson H L (1999) Effects of exopolysaccharide-producing strains of thermophilic lactic acid bacteria on the texture of stirred yoghurt. International Journal of Food Science and Technology 34 137 143.
18. Modler H W, Larmond M E, Lin C S, Froehlich D Emmons D B (1983) Physical and sensory properties of yoghurt stabilized with milk proteins. Journal of Dairy Science 66 422 429.
19. Ott A, Germond J E, Baumgartner M Chaintreau A (1999) Aroma comparisons of traditional and mild yoghurts headspace gas chromatography quantification of volatiles and origin of alpha-diketones. Journal of Agricultural and Food Chemistry 47 2379 2385.
20. Özer B Atasoy F (2002) Effect of addition of aminoacids, treatment with β-galactosidase and use of heat-shocked cultures on the acetaldehyde level in yoghurt. International Journal of Dairy Technology 55 166 170.
21. Özer B, Robinson R K, Grandison A S Bell A E (1997) Comparison of techniques for measuring the rheological properties of Labneh (concentrated yoghurt). International Journal of Dairy Technology 50 129 133.
22. Perry D B, McMahon D J Oberg C J (1997) Effect of exopolysaccharide- producing cultures on moisture retention in low fat mozzarella cheese. Journal of Dairy Science 80 799 805.
23. Rybka S Kailasaphaty K (1996) Media for enumeration of yoghurt bacteria. International Dairy Journal 6 839 850.
24. Sandoval-Castilla O, Lobato-Calleros C, Aguirre-Mandujano E Vernon-Carter E J (2004) Microstructure and texture of yoghurt as influenced by fat replacers. International Dairy Journal 14 151 159.
25. Sebastiani H Zelger G (1998) Texture formation by thermophilic lactic acid bacteria. Milchwissenschaft 53 15 20.
26. Tamime A Y Robinson R K (1999) Yoghurt Science and Technology, 2nd edn. Cambridge : Woodhead Publishing Ltd, pp. 619.
27. Varga F (1998) The origins, production and control of acetaldehyde in yoghurt. PhD Thesis. The University of Reading, Reading, UK.
28. Wacher-Rodarte C, Galvan M V, Farres A, Gallardo F, Marshall V M Garcia-Garibay M (1993) Yoghurt production from reconstituted skim milk powders using different polymer and non-polymer forming starter cultures. Journal of Dairy Research 60 247 254.