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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.

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Accession: 001578604

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