EurekaMag.com logo
+ Site Statistics
References:
53,869,633
Abstracts:
29,686,251
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Effect of various humectants and Aw on yoghurt shelf-life



Effect of various humectants and Aw on yoghurt shelf-life



Journal of Dairy Science 71(Suppl. 1): 107



Effect of humectant addition to yoghurt (NaCl 0, 4 or 8%; sucrose 0, 7.5 or 15%; sorbitol 0, 7.5 or 15%) alone or combined, on water activity (Aw) and shelf-life was studied. Aw of samples ranged from 0.908 to 0.974. Post-acidification was completely inhibited by NaCl but only slowed down by sucrose and/or sorbitol, even at lower Aw. Lactic acid bacteria viability was only slightly affected by Aw or humectants. At the end of the storage period, lactic counts were always >106 c.f.u./g.

(PDF emailed within 1 workday: $29.90)

Accession: 001578604

Download citation: RISBibTeXText



Related references

Effect of various humectants and aw on proteolysis yeast and mold growth and shelf life during cold storage of yogurt. Canadian Institute of Food Science & Technology Journal 23(2-3): 101-108, 1990

Effect of heat treatment on improving quality and shelf-life of yoghurt. Iraqi Journal of Agricultural Sciences, ' ZANCO' 3(2): 39-46, 1985

The effect of heat treatment on quality and shelf life of plain liquid yoghurt. Cultured Dairy Products Journal 19(3): 10-14, 1984

A research on the effect of pasteurization methods and storage temperatures used in the making of preserved yoghurt on the shelf life. Journal of Tekirdag Agricultural Faculty 3(1/2): 74-81, 1994

Shelf-life of yoghurt. XX International Dairy Congress, Vol E: 1013-1014, 1978

Improving the shelf-life of yoghurt. Annals of Agricultural Science, Moshtohor 34(1): 335-343, 1996

Effects of humectants on water activity and rheological properties of yoghurt. Canadian Institute of Food Science and Technology Journal 21(5): 511-519, 1988

Extending the shelf life of an aromatized yoghurt. Alimentaria 39(338): 39-42, 2002

Prolongation of yoghurt shelf life using some preservatives. Annals of Agricultural Science, Moshtohor 32(1): 331-339, 1994

Methods for prolonging the shelf-life of yoghurt. Dte. Milchw, 22: 7, 297-300, 1971

Drinking yoghurt of long shelf life. Deutsche Molkerei Zeitung 104(42): 1296, 1983

Shelf life of all-natural maple-flavored yoghurt. Cultured Dairy Products Journal 14(3): 9-12, 1979

Quantifying the spoilage and shelf-life of yoghurt with fruits. Food Microbiology 28(3): 611-616, 2011

Studies on preparation and shelf-life of yoghurt ice cream. Journal of Food Science and Technology 43(6): 656-661, 2006

Assessment of shelf life of dahi and yoghurt from preconcentrated milk. Indian Journal of Dairy Science 40(4): 393-397, 1987