Hostname: page-component-586b7cd67f-gb8f7 Total loading time: 0 Render date: 2024-12-04T09:28:18.320Z Has data issue: false hasContentIssue false
  • English
  • Français

Yogurt production from reconstituted skim milk powders using different polymer and non-polymer forming starter cultures

Published online by Cambridge University Press:  01 June 2009

Carmen Wacher-Rodarte ,
Marcia V. Galvan ,
Amelia Farres ,
Francisco Gallardo ,
Valerie M. E. Marshall  and
Mariano Garcia-Garibay
Carmen Wacher-Rodarte
Affiliation:
Departamento de Alimentas y Biotecnología, Facultad de Química UNAM, México DF 04510, México
Marcia V. Galvan
Affiliation:
Departamento de Biotecnología, Universidad Autónoma Metropolitana, Iztapalapa, AP 55-535, México DF 09340, México
Amelia Farres
Affiliation:
Departamento de Alimentas y Biotecnología, Facultad de Química UNAM, México DF 04510, México
Francisco Gallardo
Affiliation:
Departamento de Biotecnología, Universidad Autónoma Metropolitana, Iztapalapa, AP 55-535, México DF 09340, México
Valerie M. E. Marshall
Affiliation:
School of Biological and Molecular Sciences, Oxford Polytechnic, Headington, Oxford 0X3 0BP, UK
Mariano Garcia-Garibay
Affiliation:
Departamento de Biotecnología, Universidad Autónoma Metropolitana, Iztapalapa, AP 55-535, México DF 09340, México
Get access Rights & Permissions [Opens in a new window]

Summary

Using polymer producing (ropy) strains of lactic acid bacteria it was possible to reduce considerably the syneresis of yogurt, even with 12% total milk solids. The viscosities obtained with these strains were also similar to those obtained using normal strains and milk with 17% total solids content. The concentration of milk and the polymer produced by ropy starters had a synergic effect in increasing viscosity. Polymer production was not affected in most cases by milk concentration. One type of ropy culture (Wiesby) seemed to produce a different kind of polymer as it could not be determined by alcohol precipitation, in spite of being able to reduce syneresis and increase viscosity in yogurt. A limited number of yogurts were evaluated organoleptically, one prepared with a ropy starter strain (NCFB at 12, 14·5 and 17% total solids) and one prepared with a non-ropy strain (LL-I at 17% total solids). The results suggest that the ropy strain yogurts had different mouthfeel from the non-ropy strain yogurts; the most acceptable product overall was the ropy strain made with 12% total solids.

Type
Original Articles
Information
Journal of Dairy Research , Volume 60 , Issue 2 , May 1993 , pp. 247 - 254
Copyright
Copyright © Proprietors of Journal of Dairy Research 1993

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Auek, D. P. F. & Seviour, R. J. 1990 Influence of varying nitrogen sources on polysaccharide production by Aureobasidium pullulans in batch culture. Applied Microbiology and Biotecknology 32 637–644Google Scholar
Cerning, J., Bouillanne, C., Desmazeaud, M. J. & Landon, M. 1986 Isolation and characterization of exocellular polysaccharide produced by Lactobacillus bulgaricus. Biotecknology Letters 8 625–628CrossRefGoogle Scholar
Cerning, J., Bouillanne, C., Desmazeaud, M. J. & Landon, M. 1988 Exocellular polysaccharide production by Streptococcus thermophilus. Biotechnology Letters 10 255–260CrossRefGoogle Scholar
Cerning, J., Bouillanne, C., Landon, M. & Desmazeaud, M. J. 1990 Comparison of exocellular polysaccharide production by thermophilic lactic acid bacteria. Sciences des Aliments 10 443451Google Scholar
Galesloot, T. E. & Hassing, F. 1968 [Manufacture of stirred yogurt of high viscosity.] Voeding & Techniek 2 446–448 (Dairy Science Abstracts 30 370)Google Scholar
García-Garibay, M. & Marshall, V. M. E. 1991 Polymer production by Lactobacillus delbrueckii subsp. bulgaricus. Journal of Applied Bacteriology 70 325–328CrossRefGoogle Scholar
García-Garibay, M., Revah, S. & Gomez-Ruiz, L. 1992 In Biotecnología Alimentaria (Ed. García-Garibay, M., Quintero, R. & López-Munguía-Canales, A.). Mexico City: Limusa S.A. (In press)Google Scholar
Green, M. L. & Manning, D. J. 1982 Development of texture and flavour in cheese and other fermented products. Journal of Dairy Research 49 737–748CrossRefGoogle Scholar
Kalab, M., Emmons, D. B. & Sargant, A. G. 1975 Milk-gel structure. IV. Microstructure of yoghurts in relation to the presence of thickening agents. Journal of Dairy Research 42 453–458CrossRefGoogle Scholar
Marshall, V. M. E. 1986 In Progress in Industrial Microbiology, vol. 23, pp. 1–44 (Ed. Adams, M. R.). London: ElsevierGoogle Scholar
Racine, M., Dumont, J., Champagne, C. P. & Morin, A. 1991 Production and characterization of the polysaccharide from Propionibacterium acidi-propionici on whey-based media. Journal of Applied Bacteriology 71 233–238CrossRefGoogle Scholar
Robinson, R. K. & Tamime, A. Y. 1986 a In Advances in Milk Products, vol. 2, pp. 1–34 (Ed. Robinson, R. K.). London: Elsevier Applied Science PublishersGoogle Scholar
Robinson, R. K. & Tamime, A. Y. 1986 b The role of protein in yoghurt. In Developments in Food Proteins– 4, pp. 1–35 (Ed. Hudson, B. J. F.). London: Elsevier Applied Science PublishersGoogle Scholar
Schellhaass, S. M. & Morris, H. A. 1985 Rheological and scanning electron microscopic examination of skim milk gels obtained by fermenting with ropy and non-ropy strains of lactic acid bacteria. Food Microstructure 4 279–287Google Scholar
Teggatz, J. A. & Morris, H. A. 1990 Changes in the rheology and microstructure of ropy yogurt during shearing. Food Structure 9 133–138Google Scholar
Toba, T., Nakajima, H., Tobitani, A. & Adachi, S. 1990 Scanning electron microscopic and texture studies on characteristic consistency of Nordic ropy sour milk. International Journal of Food Microbiology 11313320Google ScholarPubMed
Toba, T., Uemura, H., Mukai, T., Fujii, T., Itoh, T. & Adachi, S. 1991 A new fermented milk using capsular polysaccharide-producing Lactobacillus kefiranofaciens isolated from kefir grains. Journal of Dairy Research 58 497–502CrossRefGoogle Scholar
Tramer, J. 1973 Yogurt cultures. Journal of the Society of Dairy Technology 26 16–21CrossRefGoogle Scholar