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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
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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

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References

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