Development of yoghurt from ovine milk with enhanced texture and flavour properties

Development of yoghurt from ovine milk with enhanced texture and flavour properties

Six commercial starter cultures, all blends of Streptococcus thermophilus sp. and Lactobacillus bulgaricus sp., were compared for enhanced texture and flavour in yoghurt prepared from ovine milk. The fermentation patterns differed between starters, with YF‐L903 (E) showing the fastest fermentation b...

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Bibliographic Details
Published in:International journal of dairy technology Vol. 71; no. 1; pp. 112 - 121
Main Authors: Asensio‐Vegas, Carmen, Tiwari, Brijesh, Gredilla, Ana E, Bueno, Francisco, Delgado, David, Martín‐Diana, Ana B
Format: Journal Article
Language:English
Published: Oxford Blackwell Publishing Ltd 01-02-2018
Subjects:
Acidification
Fermentation
Firmness
Flavor
Food processing industry
Food science
Lactobacillus bulgaricus
Luminosity
Milk
Mixtures
Organoleptic
Rheological properties
Starter cultures
Texture
Vat commercial cultures
Yoghurt from ovine milk
Yogurt
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Summary:Six commercial starter cultures, all blends of Streptococcus thermophilus sp. and Lactobacillus bulgaricus sp., were compared for enhanced texture and flavour in yoghurt prepared from ovine milk. The fermentation patterns differed between starters, with YF‐L903 (E) showing the fastest fermentation but slower post‐acidification. YC‐X11 (A) produced the slowest acidification, while YC‐380 (B) resulted in the fastest post‐acidification. Textural and colour properties were affected significantly by the culture used. YF‐L903 (E) enhanced the firmness and luminosity of the yoghurt over storage, increasing mouthfeel and creaminess, as compared to yoghurts prepared with the other starter cultures starters studied.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12341