engleski

Influence of yoghurt cultures on some chemical parameters of sheep's milk yoghurt during storage

The aim of this study was to determine the influence of two different commercial yoghurt cultures (L811 and X11) on the changes of some chemical parameters of sheep’s milk yoghurt during storage over a period of 21 days. Chemical parameters were determined in yoghurts on the 1st, 7th, 14th and the 21st day of storage at the temperature of 4 ± 1ºC. The results showed that the pH, titratable acidity and protein content had changed significantly (P<0.05) during the whole storage period in the yoghurts produced with both used yoghurt cultures. On the other hand, the content of fat, lactose and total solids remained statistically unchanged (P<0.05). It can be concluded that both used yoghurt cultures are capable of producing yoghurt which maintains characteristic content of chemical parameters during whole storage period.

sheep’s milk yoghurt; chemical parameters; yoghurt culture; yoghurt storage

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