Relevant bibliographies by topics / Yoghurt cultures

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Yoghurt cultures'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Yoghurt cultures"

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Hejtmánková, A., V. Horák, J. Dolejšková, F. Louda, and H. Dragounová. "Influence of yogurt cultures on benzoic acid content in yoghurt." Czech Journal of Food Sciences 18, No. 2 (January 1, 2000): 52–54. http://dx.doi.org/10.17221/8309-cjfs.

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Benzoic acid is not the natural metabolite in ruminants, therefore it is blocked in their gastrointestinal system in the form of benzoylglycine (hippuric acid). Change of hippuric acid into benzoic acid is realized by yoghurt cultures during yoghurt preparation. The influence of yoghurt cultures most frequented species J22, WV2, JK, T767 + T, J2, RX, JOB, WV3 and two strains MILCOM a. s. Laktoflora (used for preparation of yoghurt cultures) on benzoic acid level was tested on model yoghurts, produced from cow milk. One model of yoghurt was produced from goat milk, inoculated with yoghurt culture WV2. The levels of benzoic acid were determined by HPLC with SOP (standard operation procedure) used by the Czech Agricultural and Food Inspection. All experimental samples were prepared by the same technology and the same starting raw material and inoculated by the above 8 most frequently used yoghurt cultures. Differences between the used yoghurt cultures were found and statistically confirmed.
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Gün, Ö., and N. D. Işsikli. "The Effects of Fat and Non Fat Dry Matter Concentration and Storage Time on the Physical Properties and Acidity of Yoghurts Made with Probiotic Cultures." Food Science and Technology International 12, no. 6 (December 2006): 467–76. http://dx.doi.org/10.1177/1082013206073083.

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The effects of fat and non fat dry matter (NFDM) concentration and storage time on the physical properties and acidity of yoghurts made using commercial probiotic cultures (ABY and ABT-1) were investigated by using response surface methodology. All yoghurts made with ABY and ABT-1 cultures exhibited shear thinning behaviour. The power low model was used to describe the shear thinning behaviour of yoghurt samples. The flow behaviour index ( n) and the consistency coefficient ( m) were determined. NFDM levels in milk strongly affected syneresis, apparent viscosity at a constant speed of 100rpm, flow behaviour index and the consistency coefficient. Titratable acidity and pH were mainly affected by the storage time. Under all conditions examined, yoghurt made with ABT-1 culture had higher apparent viscosity, consistency coefficient and pH value than those of the yoghurt made using ABY culture.
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Folkenberg, Ditte M., Petr Dejmek, Anne Skriver, and Richard Ipsen. "Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt cultures." Journal of Dairy Research 73, no. 4 (July 12, 2006): 385–93. http://dx.doi.org/10.1017/s0022029906001920.

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Mixed cultures of different EPS-producing Streptococcus thermophilus strains in combination with a Lactobacillus delbrueckii subsp. bulgaricus strain with negligible EPS-production were used for yoghurt production. The yoghurt texture was characterised with respect to sensory, rheological and microstructural properties and the EPS-concentrations were determined. The cultures resulted in yoghurts with highly different texture properties, and positive interactions between certain Streptococcus thermophilus strains were observed. The underlying properties of yoghurt texture are multidimensional, but a number of microstructural characteristics were apparent in the yoghurts with the highest mouth thickness, creaminess and viscosity. A strong protein network, not too dense and with medium size pores containing EPS, seems associated with these properties. The presence of capsular polysaccharides (CPS) also appeared to be beneficial as did a combination of EPS types, which were distributed differently in the protein network (in serum pores, respectively in association with protein). Obviously, a certain concentration of EPS must be present to provide for these effects on yoghurt texture, but other factors than concentration per se seem more important.
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Öncül, Nilgün, Zeliha Yıldırım, and Metin Yıldırım. "Laktokoksin BZ ve Enterosin KP’nin Yoğurt Kültürlerinin Aktivitesi Üzerine Etkisi." Turkish Journal of Agriculture - Food Science and Technology 3, no. 5 (February 11, 2015): 342. http://dx.doi.org/10.24925/turjaf.v3i5.342-345.276.

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In this study, the effects of lactococcin BZ from Lactococcus lactis ssp. lactis BZ and enterocin KP from Enterococcus faecalis KP (1600 AU/mL) on the activities of three different yoghurt cultures (Y1 and Y2: CHR Hansen, Denmark; Y3: Sacco, Italy) were investigated. Lactic acid bacteria counts and pH values of the samples were determined during the incubation period (at 42°C for 24 h). It was found that lactococcin BZ had bactericidal effect against only one yoghurt culture whereas enterocin KP was effective against two yoghurt cultures. When lactococcin BZ and enterosin KP were used in combination (1:1), they showed bactericidal effect against two yoghurt cultures.
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Sarkar, S., and S. Chandra. "Honey as a functional additive in yoghurt – a review." Nutrition & Food Science 50, no. 1 (July 11, 2019): 168–78. http://dx.doi.org/10.1108/nfs-03-2019-0090.

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Purpose Recent societal interest in healthful foods has led to the development of functional dairy products that basically provide health benefits in addition to their fundamental nutrients. Yoghurt being most popular fermented milk product due to its healthy image can be an excellent carrier for probiotics. Functional properties of yoghurt can be enhanced with the inclusion of functional ingredients such as probiotics and its conjugate application with prebiotics may be advantageous as it favors probiotic growth. Nutritional and medicinal value of honey coupled with presence of oligosaccharides has projected honey as a functional additive in yoghurt. Design/methodology/approach Attempt has been made to review the literature on the biochemical activities of yoghurt cultures and probiotics in presence of honey. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures and probiotics in presence of honey and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, honey, etc. Findings Functional properties of yoghurt can be further enhanced with the inclusion of probiotic cultures and honey. Honey can be safely used in association with different probiotic cultures during yoghurt manufacture for augmenting functional properties of yoghurt to extend health benefits. Honey may not be equally a suitable matrix for all yoghurt cultures or probiotic cultures. Research limitations/implications Reviewed literature indicated that limited research on animal or human feeding trials with honey containing yoghurt has been done. Clinical trials with honey containing yoghurt are emerging prior to its marketing as functional food. Originality/value Application of honey as a functional additive during the manufacture of probiotic yoghurt is suggested to extend the functional properties of normal yoghurt.
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Sarkar, S. "Potentiality of probiotic yoghurt as a functional food – a review." Nutrition & Food Science 49, no. 2 (March 11, 2019): 182–202. http://dx.doi.org/10.1108/nfs-05-2018-0139.

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PurposeYoghurt is most popular and more acceptable throughout the world because of its general positive image among consumers because of its diverse nutritional and therapeutic properties and can be the most suitable probiotic carrier. Key factors for consumer’s inclination towards functional foods are increased awareness for healthy foods because of health deterioration resulting from busy lifestyles, growing healthcare cost and the aspiration for an improved quality life in later years. Yoghurt is still not consumed in certain parts of the world because of a lack of a cultural tradition of consuming yogurt and further people are not aware of the health benefits associated with yogurt consumption. In this study an attempt has been to project probiotic yoghurt as a functional food in the current era of self-care and complementary medicine.Design/methodology/approachAttempt has been made to review the literature on the biochemical activities of yoghurt cultures and their behavior in association with diverse probiotic cultures. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures in association with probiotics and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, etc.FindingsFunctional properties of yoghurt can be further enhanced with fortification of minerals and vitamins or inclusion of probiotic cultures. Diversity in biochemical behavior yoghurt cultures in association with different probiotic cultures has been reported. Conjugated application of probiotics with yoghurt cultures would result in a product with enhanced functional properties to extend health benefits.Originality/valueInclusion of probiotic cultures in yoghurt is suggested to extend the functional properties of normal yoghurt, thus providing necessary nutrients, improving health and preventing or reducing nutrition-related diseases. Regular intake of probiotic yoghurt is suggested for healthy lifestyles, as it will help in retaining their health and reduce the potentially long-term risk of disease. Food industries can have profit-driven business by projecting the probiotic yoghurt as a functional food.
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Dąbrowska, Anna, Konrad Babij, Marek Szołtysik, and Józefa Chrzanowska. "Viability and growth promotion of starter and probiotic bacteria in yogurt supplemented with whey protein hydrolysate during refrigerated storage." Postępy Higieny i Medycyny Doświadczalnej 71 (November 22, 2017): 0. http://dx.doi.org/10.5604/01.3001.0010.5866.

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The effect of whey protein hydrolysate (WPH) addition on growth of standard yoghurt cultures and Bifidobacterium adolescentis during co-fermentation and its viability during storage at 4ºC in yoghurts has been evaluated. WPH was obtained with the use of serine protease from Y. lipolytica yeast. Stirred probiotic yoghurts were prepared by using whole milk standardized to 16% of dry matter with the addition of either whey protein concentrate, skim milk powder (SMP), WPH-SMP (ratio 1:1), WPH. The hydrolysate increased the yoghurt culture counts at the initial stage of fermentation and significantly inhibited the decrease in population viability throughout the storage at 4ºC in comparison to the control. The post-fermentation acidification was also retarded by the addition of WPH. The hydrolysate did not increase the Bifidobacterium adolescentis counts at the initial stage. However, the WPH significantly improved its viability. After 21 days of storage, in the yogurts supplemented with WPH, the population of these bacteria oscillated around 3.04 log10 CFU/g, while in samples where SMP or whey protein concentrate was used, the bacteria were no longer detected.
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Guarner, Francisco, Gabriela Perdigon, Gérard Corthier, Seppo Salminen, Berthold Koletzko, and Lorenzo Morelli. "Should yoghurt cultures be considered probiotic?" British Journal of Nutrition 93, no. 6 (June 2005): 783–86. http://dx.doi.org/10.1079/bjn20051428.

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Probiotics are live micro-organisms that when administered in adequate amounts confer a health benefit on the host. Consumption of yoghurt has been shown to induce measurable health benefits linked to the presence of live bacteria. A number of human studies have clearly demonstrated that yoghurt containing viable bacteria (Streptococcus thermophilusandLactobacillus delbrueckiisp.bulgaricus) improves lactose digestion and eliminates symptoms of lactose intolerance. Thus, these cultures clearly fulfil the current concept of probiotics.
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Witczak, Agata, and Anna Mituniewicz-Małek. "The impact of bacterial cultures on changes in contents of PCB congeners in yoghurt and bioyoghurt." Mljekarstvo 69, no. 1 (January 2, 2019): 53–63. http://dx.doi.org/10.15567/mljekarstvo.2019.0105.

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Persistent organic pollutants, including polychlorinated biphenyls, may pose serious health hazard to consumers due to their lipophilic character as well as their high stability and toxicity. They are common in milk and also in dairy products. Therefore, to provide consumers with food of the lowest possible level of pollutants, it is important to estimate the influence of technological processes in milk and dairy products manufacture on changes in the contents of toxic PCB congeners. The PCB congeners content was determined using gas chromatography with mass spectrometry. Our study showed that yoghurt starter cultures turned out to be an effective tool in decreasing the toxicity equivalent of yoghurts. The presence of additional two starter cultures of bacteria Lactobacillus acidophilus and Bifidobacterium sp. In the A.B.T. bioyoghurt starter culture was most likely the reason of the highest efficiency of this culture to reduce the value of toxicity equivalent (TEQPCB) in bioyoghurts (reduction by nearly 50 %). However, none of the four tested starter cultures of yoghurts and bioyoghurts ensured complete biodegradation of any of the tested PCB congeners. These cultures contributed to a distinct reduction in contents of the PCB congeners in the finished products and, simultaneously, to a significant increase in PCB 28 and PCB 77, which may result from the degradation of more chlorinated congeners. In consequence it can improve the quality of fermented dairy products.
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Dave, Rajiv I., and Nagendra P. Shah. "Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures." International Dairy Journal 7, no. 1 (January 1997): 31–41. http://dx.doi.org/10.1016/s0958-6946(96)00046-5.

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Dissertations / Theses on the topic "Yoghurt cultures"

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Taylor, Darren P., and mikewood@deakin edu au. "Aspects of the production of viscous capsular material by the yoghurt starter, Streptococcus thermophilus." Deakin University. School of Biological and Chemical Sciences, 1996. http://tux.lib.deakin.edu.au./adt-VDU/public/adt-VDU20051125.085849.

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The technology of modern fermented milk production is not complicated and relies largely on the characteristics of the microorganisms used in its manufacture. Biochemical substances excreted by the starter cultures contribute to the chemical, physical and organoleptic properties of cultured milks. Chemical and organoleptic properties of yoghurt starter cultures have been widely studied over several decades. Conversely the biosynthetic processes and genetic control of the production of viscous extracellular material (slime) by selected thermophillic streptococci is still insufficiently understood. This study attempted to elucidate physiological aspects and the genetic control of slime production. An attempt to chemically induce ropiness was also preformed. Twenty strains of Gram positive, thermo-tolerant, milk dotting, catalase negative cocci were collected from a variety of sources. All strains were identified as Streptococcus thermophilus. Four of the isolates were identified as capable of producing an extracellular, ‘ropy’ capsular material. A negative staining method for highlighting capsular material under light microscopy was described. Ropy isolates displayed thick capsular zones of between 6-8 μm. The isolates graded as non-ropy produced only small capsular zones (less than 2 μm); two variants displayed no capsular material. Instability of the ropy phenotype during subculture and prolonged storage was described for all four ropy isolates at varied temperatures. Instability during transfer was reported as moderate with a loss of no more than 45% of ropy colonies after 15 subcultures at 48°C A significant increase in instability, during transfer, associated with an increase in incubation temperature (37-48°C) was also reported. Prolonged storage of ropy variants over ten days resulted in a drop in the number of ropy colonies. The loss was minimal when cultures were stored at 8°C, but excessive (approaching 100%) at 37°C This suggested the presence of capsular degradative substances. Analysis of the plasmid profiles of 20 strains identified only two strains harboured plasmid DNA. All plasmids were small, less than 23kilobases, and each strain possessed a single plasmid species. Only one ropy strain contained plasmid DNA that was shown, with the aid of curing experiments, not to be linked to production of the ropy phenotype. The amino acid analogue p-fluoro-DL-phenylalanine was unsuccessful in generating ropy colonies from non-ropy variants of Streptococcus thermophilus at low concentrations. Some technological considerations for the use of ropy variants of Streptococcus thermophilus in yoghurt starter cultures were made.
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Dincel, Sezen. "Chemical And Rheological Properties Of Yoghurt Produced By Lactic Acid Cultures Isolated From Traditional Turkish Yoghurt." Master's thesis, METU, 2012. http://etd.lib.metu.edu.tr/upload/12614484/index.pdf.

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Yoghurt is a fermented milk product which is produced by Streptococcus thermophilus and Lactobacillus delbrueckii spp. bulgaricus. The production of yoghurt has started in Middle East and spread all over the world. The aim of this study is to select the culture combination which is appropriate to Turkish taste and have the best yoghurt characteristics by means of post-acidification and whey separation properties, texture of gel formation, exopolysaccharide and acetaldehyde content
and to observe the effect of freeze-drying of cultures on these yoghurt properties. At the first part of this study, six L.delbrueckii spp. bulgaricus isolates and six S.thermophilus isolates were used with different combinations to produce 36 yoghurt samples. These isolates were selected among a strain collection which contains 111 L.delbrueckii spp. bulgaricus and 56 S.thermophilus isolates which were isolated from traditional Turkish yoghurt according to their acidification activity and acetaldehyde production properties. In addition, two commercial S.thermophilus isolates and one commercial L.delbrueckii spp. bulgaricus isolate were used to produce two commercial yoghurt samples. 38 yoghurt samples were examined in terms of pH and total titratable acidity changes during 21-day storage, syneresis and hardness. According to these three analyses, six yoghurt samples were chosen, which give the best results, for the determination of exopolysaccharide and acetaldehyde content. In addition, two yoghurt samples produced by commercial cultures and one sample, which gives average results in experiments, were also examined for these compounds to provide a good comparison. In the second part of the study the amount of exopolysaccharide and acetaldehyde of nine yoghurt samples were determined. In addition, sensory analysis was conducted to see consumer perception. According to the results, one culture combination was obtained as the best combination which produces the appropriate yoghurt to Turkish taste with the closest chemical analysis results to the commercial samples. In the last part, freeze drying process was examined if this has a significant effect on the selected LAB combination as well as yoghurt produced by using this.
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Lyimo, Monica Eliezer. "Survival of Listeria innocua during the production and preservation of concentrated yoghurt starter cultures." Thesis, University of Reading, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.259484.

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Vlahopoulou, Ioanna. "Study of the rheological properties of caprine yoghurt gels made using #ropy' and #non-ropy' starter cultures." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.293841.

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Miguel, Elisângela Michele. "Atividade de etanol desidrogenase durante a estocagem em culturas usadas na produção de iogurte." Universidade Federal de Viçosa, 2003. http://locus.ufv.br/handle/123456789/5294.

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Alcohol dehydrogenase, ADH, activity was investigated in Streptococcus thermophilus NCDO 1968, Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842, Lactobacillus acidophilus ATCC 4356, and the probiotic strain Lactobacillus delbrueckii UFV H2b20, after growth at 37°C for 12 hours, and storage at 4°C for 21 days. L. delbrueckii subsp. bulgaricus and L. acidophilus presented positive results for ADH activity in Alcohol Indicator Medium, while L. delbrueckii UFV H2b20 presented negative results after 21 days. This method was not discriminatory for S. thermophilus. ADH activity was also measured by the oxidation of NAD(P)H and expressed as μmol of NAD(P)H oxydized per min per mg protein. The average activity in L. acidophilus was 1,06x10-7 µmol.min-1.mg-1. The activity increased to 9,17x10-7µmol.min-1.mg-1 after cells were kept in MRS medium at 4°C, for 5 days. Increases in ADH activity were also detected in cell free extracts of L. delbrueckii subsp. bulgaricus and S. thermophilus. The three strains displayed low ADH activity in MRS broth after 21 days at 4°C. The headspace analysis by Gas Chromatography/ Mass Spectroscopy revealed acetaldehyde production by L. delbrueckii subsp. bulgaricus, L. acidophilus and S. thermophilus. The latter produced acetaldehyde only after storage at 4°C. Ethanol production was not detected. Despite some ADH activity was detected in liquid medium, the combined results do not support completely the hypothesis that ADH activity would be induced itself after storage at low temperatures. Other studies are still needed.
A atividade de etanol desidrogenase, ADH, foi investigada em espécies de bactérias usadas na fabricação do iogurte, Streptococcus thermophilus NCDO 1968, Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842, Lactobacillus acidophilus ATCC 4356, e da linhagem probiótica Lactobacillus delbrueckii UFV H2b20, após crescimento a 37°C por 12 horas e estocagem a 4°C por 21 dias. Em meio indicador de álcool, L. delbrueckii subsp. bulgaricus e L. acidophilus apresentaram resultado positivo para atividade de ADH, enquanto L. delbrueckii UFV H2b20, resultado negativo. A detecção da atividade, nesse meio, não foi discriminatória para S. thermophilus. A atividade de ADH, em meio líquido, foi determinada pela medida da oxidação de NAD(P)H e expressa em µmoles de NAD(P)H oxidado por minuto por mg de proteína. A atividade em L. acidophilus foi, em média de 1,06x10-7 µmol.min-1.mg-1, aumentando para 9,17x10- 7µmol.min-1.mg-1, após a estocagem das células em meio MRS, por 5 dias, a 4°C. Também houve aumento de atividade de ADH nos extratos livres de células de L. delbrueckii subsp. bulgaricus e S. thermophilus. Os resultados em meio líquido mostraram que as três culturas apresentaram baixa atividade de ADH durante a estocagem por 21 dias, a 4°C. A metodologia baseada em GC/MS, por headspace, permitiu detectar acetaldeído produzido por L. delbrueckii subsp. bulgaricus, L. acidophilus e S. thermophilus, o qual produziu acetaldeído somente após a estocagem a 4°C. Entretanto, a atividade de ADH não foi observada após a incubação para crescimento a 37°C, por 12 h, nem após a estocagem a 4°C por 21 dias, não sendo observada a produção de etanol, nas condições estudadas. Estes resultados não confirmam a hipótese de uma ADH que se manifestaria após longos períodos em baixas temperaturas, embora baixa atividade da enzima tenha sido detectada em meio líquido. Outros estudos são necessários.
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Šurková, Alice. "Optimalizace izolace DNA jogurtových kultur a její detekce pomocí RT-PCR." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2018. http://www.nusl.cz/ntk/nusl-376848.

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The thesis has optimized DNA isolation from pure yoghurt cultures and yoghurt products. The isolated DNA was than subjected to RT-PCR analysis. In the first part of the thesis, DNA isolation from pure yoghurt cultures using a commercial kit was evaluated as more effective than isolation by phenol extraction and magnetic microparticles. To assess the quality and quantity of DNA obtained the spectrophotometric determination of concentration and purity and qPCR were used. DNA of a total of ten pure yoghurt cultures in a quality suitable for PCR was obtained using the commercial kit. In the second part of the thesis, bacterial DNA was isolated from yoghurt products using the same commercial kit with a previous sample washing by lysation solution. DNA of six yoghurt products was isolated this way. Furthermore, two packages of homemade yoghurt were mad of each product, of which DNA was isolated in the same way. DNA obtained from yoghurts was subjected to RT-PCR using six pairs of primers (V3_F a V3_R, V6_F a V6_R, V1_F a V1_R, GroHRM_F a GroHRM_R, UPF a UPR, P1V1 a P2V1) and using the pure cultures DNA as a positive controls. The results confirmed the presence of cultures declared in each yoghurt and their ability to multiply after inoculation into a new medium (milk).
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Hellström, Line. "Framställning och vidareympning av gårdskultur : Vad skiljer en yoghurt fermenterad av gårdens egen bakterieflora från industriell och traditionell yoghurt?" Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-18378.

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Bakgrund: Med industrialiseringen har de traditionella yoghurtkulturerna med en mångfald av samverkande mjölksyrabakterier fått ge plats åt de mer standardiserade. En gårdskultur framställs genom att obehandlad mjölk spontanfermenteras av gårdens egen bakterieflora och får därigenom en unik karaktär. Bakteriekulturen kan sedan ympas vidare för tillverkning av yoghurt.Syfte: Syftet med studien är framställning och vidareympning samt sensorisk och mikrobiologisk karaktärisering av termofil gårdskultur från obehandlad mjölk. Vidareympningen avser framställning av yoghurt fermenterad av gårdens egen bakterieflora.Metod: Gårdskulturen framställdes och ympades till yoghurt. Yoghurten undersöktes genom mikrobiologisk karaktärisering, antibiotikaresistens och sensorisk profilering samt jämfördes med industriell kultur och en traditionell heirloomkultur.Resultat: Resultatet visade att gårdskulturen skiljde sig både mikrobiologisk och sensoriskt. Gårdskulturen innehöll stammar av enterokocker vilka inte visade på resistens mot analyserade antibiotika.Slutsats: Det är möjligt att framställa en gårdskultur av godtagbar mikrobiologisk och sensorisk kvalitet. Gårdskulturen ger en differentierad mikrobiologisk och sensorisk karaktär i jämförelse med en industriell kultur och en traditionell heirloomkultur Metoden kan vara riskfylld och kulturen bör analyseras med avseende på patogen tillväxt. En unik gårdsyoghurt kan vara en metod för gårdsmejerister att i sitt varumärke bygga på terroir och platsens unicitet.
Background: With industrialization, the traditional yoghurt cultures with a multitude of lactic acid bacteria had to make way for the more standardized. An artisanal farm culture is produced by raw milk spontaneously fermented by the farm's own bacterial flora and thus develops a unique character. The bacterial culture can then be inoculated for the production of yoghurt.Purpose: The pupose of the study is to produce and inoculate as well as sensory and microbiological characterization of a thermophilic artisanal farm culture from raw milk. The inoculation relates to the production of yoghurt fermented by the farm's own bacterial flora.Method: The artisanal farm culture was produced and inoculated into yoghurt which was assessed by microbiological characterization, antibiotic resistance, sensory profiling and then compared with industrial culture and a traditional heirloom culture.Result: The result showed that the artisanal farm culture differed both microbiologically and with regard to sensory paramters. The farm culture contained strains of enterococci which did not show resistance to analyzed antibiotics.Conclusion: It is possible to produce an artisanal farm culture of good microbiological and sensory quality. The artisanal farm culture provides a differentiated microbiological and sensory character in comparison to an industrial culture and a traditional heirloom culture The method may be risky and the culture should be analyzed for pathogens. A unique farm yoghurt can be a method for artisan farm dairies to build their brand based on terroir.
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Larsson, Catrine. "Effects on product quality for probiotic yoghurts caused by long storage times during production." Thesis, Linköping University, Department of Physics, Chemistry and Biology, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-17275.

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Recent years there has been a large increase in the worldwide sales of cultured products containing probiotics. The obstacle in the production of fermented products incubated with probiotic strains is its effect on sensory, chemical and physical properties. This Master´s Thesis investigates how extended storage times in fermentation tank as well as buffer tank during production of probiotic yoghurts affect final product quality. Through experimental studies, maximum storage times for probiotic yoghurts were to be recommended. The study includes analyses of pH, viscosity, stability, acetic acid concentration, microbial viability and sensory evaluations.

Design of experiments (DOE) was used to construct a 32-factorial design for the experiment where different storage times were tested. The analyses showed that:

  • pH decreases with both storage time in fermentation tank and buffer tank.
  • Viscosity increases with long storage times in fermentation tank, while it decreases with long storage times in buffer tanks.
  • Many samples had a sandy/grainy and slimy texture which could be related to high levels of Bifidobacteria or high fermentation temperatures.
  • High levels of acetic acid was found in all samples.
  • All measurements data where within the specification limits, whereas no recommendation for maximum storage times during production could be given.
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Florence, Ana Carolina Rodrigues. "Perfil tecnológico de cepas de bifidobactéria em cultura pura e em co-cultura com Streptococcus thermophilus em leites orgânico e convencional." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-07072009-093910/.

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A crescente preocupação com tecnologias sustentáveis e a procura de novos alimentos funcionais despertam o interesse para o desenvolvimento de novos produtos alimentícios que proporcionem, além da nutrição, benefícios à saúde do consumidor. Assim, esse trabalho visa propor o leite orgânico como potencial matéria-prima para a fabricação de leites fermentados probióticos. Para tanto, estudou-se o perfil tecnológico de cepas de bifidobactéria em cultura pura e em co-cultura com Streptococcus thermophilus em leites orgânico e convencional, analisando a composição química dos leites, determinando o perfil de acidificação de quatro cepas de Bifidobacterium animalis subsp. lactis em cultura pura e em co-cultura com Streptococcus thermophilus, verificando a contagem microbiológica das culturas probióticas e iniciadoras nos leites fermentados, examinando o perfil de ácidos graxos e o teor de ácido linoléico conjugado dos leites fermentados e determinando o perfil de textura dos leites fermentados. A maior velocidade de acidificação foi observada para as cepas B94 e BL04 em leite orgânico e para a cepa HN019, para ambos os tipos de leite. As contagens de todas as cepas de B. animalis subsp. lactis foram superiores a 8,58 log10 unidades formadoras de colônia (UFC).mL-1The concern about sustainable technologies and demand for new functional foods arouses the interest for the development of new food products in addition to provide nutrition and health benefits to the consumer. Thus, this work aims to offer organic milk as a potential raw material for the manufacture of probiotic fermented milk. Therefore, studying the technological profile of strains of bifidobacteria in pure culture and in co-culture with Streptococcus thermophilus in organic and conventional milks, analyzing the chemical composition of milk; determining the profile of acidification of four strains of Bifidobacterium animalis subsp. lactis in pure culture and in co-culture with Streptococcus thermophilus; checking the counts of starter and probiotic cultures in fermented milks; examining the profile of fatty acids and conjugated linoleic acid content of fermented milks and the profile of texture of fermented milks. The highest rate of acidification profile was observed for the strains BL04 and B94 in organic milk and for the strain HN019 in both milks. The counts of all strains of B. animalis subsp. lactis were higher than 8.58 log10 colony forming units (CFU). mL-1. The organic milk had higher levels of iron and protein, whereas conventional milk had higher levels of fat and lactose. The main fatty acids were not influenced by the type of milk and higher amounts of conjugated linoleic acid (65% higher than the control) were found in organic fermented milk with the strain BB12 in co-culture with S. thermophilus. Thus, it was found that organic milk can be used as raw material in the manufacture of probiotic fermented milk, increasing nutritional quality to final product.
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Antunes, Adriane Elisabete Costa 1975. "Influencia do concentrado proteico do soro de leite e de culturas probioticas nas propriedades de iogurtes naturais desnatados." [s.n.], 2004. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254237.

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Orientador: Helena Maria Andre Bolini
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-03T23:53:19Z (GMT). No. of bitstreams: 1 Antunes_AdrianeElisabeteCosta_D.pdf: 4612302 bytes, checksum: 3df0997d6dfe4b4f15d6acfe1679d1a0 (MD5) Previous issue date: 2004
Resumo: O concentrado protéico do soro de leite (CPS) vem sendo aplicado em diversos produtos devido às suas propriedades funcionais. Iogurtes desnatados apresentam consistência frágil e dessoragem, e uma das atribuições do CPS é de agir como substituinte da gordura. A presente pesquisa foi dividida em quatro estudos. No primeiro estudo objetivou-se avaliar as propriedades de textura, retenção de água e aparência dos géis ácidos de CPS. No segundo, realizou-se uma triagem de diferentes percentuais de adição de proteínas e de combinações de CPS e leite em pó desnatado (LPD) na produção de iogurte desnatado objetivando alcançar propriedades de textura e dessoragem semelhantes às do iogurte padrão (integral, adicionado de LPD). O terceiro estudo observou a cinética de fermentação, perfil de textura, sinérese, microestrutura e análise sensorial dos iogurtes contendo 5% de adição de proteína pelas seguintes proporções de CPS e LPD: 1:0, 1,5:0,5, 1:1, 0,5:1,5, 0:1. O objetivo do quarto estudo foi avaliar a adição do CPS na viabilidade das culturas probióticas, perfil de textura, pós-acidificação, e dessoragem durante o armazenamento dos iogurtes desnatados, bem como analisar características sensoriais dos produtos. Através dos resultados concluiuse que géis ácidos de CPS, formulados nas maiores faixas de concentração protéica, tempo e temperatura de desnaturação tenderam a apresentar os maiores valores de dureza, coesividade, elasticidade, gomosidade e capacidade de retenção de água. No pH 4,0 os géis apresentaram-se mais elásticos, opacos, amarelados e com maior capacidade de retenção de água, enquanto que os géis formados em pH 4,9 a 5,2 foram mais firmes, coesos, gomosos e brilhantes. Iogurtes desnatados com perfil de textura instrumental, sinérese, propriedades sensoriais (aparência, sabor, textura e impressão global) similares às do iogurte padrão foram obtidas com a formulação de iogurte desnatado adicionado de 5% de proteína, sendo a relação dos ingredientes LPD:CPS de 1,5:0,5. O CPS acelerou a fermentação dos iogurtes. A microestrutura foi muito semelhante entre os iogurtes, embora as amostras tenham variado de 13,8 até 21,8% de sólidos totais. Durante o armazenamento foram intensificadas a firmeza, gomosidade e capacidade de retenção de água dos iogurtes. O iogurte com fermento probiótico L. acidophilus apresentou maior dessoragem, no entanto, a adição de CPS compensou essa tendência. Não foi observada variação significativa na pósacidificação dos iogurtes conferida pela adição de CPS. No entanto, a pósacidificação foi influenciada pela quantidade de L. bulgaricus empregada. O CPS potencializou o crescimento e viabilidade dos microrganismos L. acidophilus e B. longum
Abstract: The whey protein concentrate (WPC) has been used in several products due to its functional properties. The fat-free yogurt shows poor consistency and syneresis and the WPC is known as a fat substitute. The present work was divided in four studies. The first one aimed at the evaluation of the texture profile, water holding capacity and appearance of acid WPC gels. In the second one we did a screening of different protein perceptual addition and combinations of WPC and skim milk powder (SMP) to produce a fat-free yogurt with similar texture properties and syneresis of the control (full fat yogurt with SMP addition). The third study looked at the fermentation kinetics, texture profile, syneresis, microstructure and sensorial analysis of yogurts with 5% protein addition in the following proportions of WPC and SMP: 1:0, 1.5:0.5, 1:1, 0,5:1.5, 0:1. The objective of the fourth study was to evaluate the effect of WPC addition on the probiotic cultures viability, texture profile, postacidification and syneresis along the shelf life of fat-free yogurts; and also, the sensory characteristics of the products. It was concluded that the WPC acid gels, made at higher protein concentration, time and temperature of denaturation had the tendency of been harder and more cohesive, springy, gummy, and with better water holding capacity. At pH 4.0 the gels were springier, yellowier and with more opacity and higher water holding capacity. On the other hand, the gels made at pH 4.9 to 5.2 were harder, shinier, more cohesive and gummy. The fat-free yogurts with similar instrumental texture profile, syneresis and sensory properties (appearance, flavor, texture and overall impression) to the control were obtained by the formulation of fat-free yogurt added by 5% protein, with SMP:WPC at 1.5:0.5. The WPC shortened the yogurt fermentation time. The microstructure was very similar among the yogurts, although the total solids of the samples varied among 13.8 to 21.8%. During the storage the firmness, gumminess and water holding capacity were intensified. The yogurt with L. acidophilus showed more syneresis, however, the WPC addition diminished this tendency. It was not observed a significant variation on the yogurt postacidification due WPC addition. However postacidification was a function of concentration of L. bulgaricus added to the culture. The WPC intensified the growth and viability of L. acidophilus and B. longum
Doutorado
Doutor em Alimentos e Nutrição
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Books on the topic "Yoghurt cultures"

1

Cooking with yoghurt: Delicious recipes made with cultured milk, yoghurt, sour cream, buttermilk, soft cheeses. London: Apple, 1985.

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(Editor), Padmini Natarajan, ed. A Healthy Taste of Indian Culture - Cooking With Yoghurt (Best Health and Nutrition Cookbook in the World) Gourmand Winner. Rathna Press, Chennai: Orient Enterprises, 2006.

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Book chapters on the topic "Yoghurt cultures"

1

Meriläinen, V. T. "Yoghurt and Cultured Buttermilk." In Milk, 661–72. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_75.

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Šertović, Edina, Zlatan Sarić, Rajka Božanić, Miroljub Barać, Irena Barukčić, and Aleksandar Kostić. "Fermentation of Cow’s Milk and Soy Milk Mixture with L. acidophilus Probiotic Bacteria with Yoghurt Culture." In 30th Scientific-Experts Conference of Agriculture and Food Industry, 251–59. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-40049-1_32.

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"Preservation and production of starter cultures." In Yoghurt. CRC Press, 1999. http://dx.doi.org/10.1201/9780415876162.ch8.

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"Microbiology of yoghurt and "bio" starter cultures." In Yoghurt. CRC Press, 1999. http://dx.doi.org/10.1201/9780415876162.ch6.

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Tamime, A. Y., and R. K. Robinson. "Preservation and production of starter cultures." In Tamime and Robinson's Yoghurt, 608–45. Elsevier, 2007. http://dx.doi.org/10.1533/9781845692612.608.

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Tamime, A. Y., and R. K. Robinson. "Microbiology of yoghurt and related starter cultures." In Tamime and Robinson's Yoghurt, 468–534. Elsevier, 2007. http://dx.doi.org/10.1533/9781845692612.468.

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"Microbiology of yoghurt and related starter cultures." In Tamime and Robinson's Yoghurt Science and Technology, Third Edition. CRC Press, 2007. http://dx.doi.org/10.1201/noe1420044539.ch6.

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Robinson, R. K. "FERMENTED MILKS | Yoghurt, Role of Starter Cultures." In Encyclopedia of Dairy Sciences, 1059–63. Elsevier, 2002. http://dx.doi.org/10.1016/b0-12-227235-8/00172-3.

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"Preservation and production of starter cultures." In Tamime and Robinson's Yoghurt Science and Technology, Third Edition. CRC Press, 2007. http://dx.doi.org/10.1201/noe1420044539.ch8.

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Kies, A. K. "Authorised EU health claims related to the management of lactose intolerance: reduced lactose content, dietary lactase supplements and live yoghurt cultures." In Foods, Nutrients and Food Ingredients with Authorised Eu Health Claims, 177–211. Elsevier, 2014. http://dx.doi.org/10.1533/9780857098481.3.177.

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Conference papers on the topic "Yoghurt cultures"

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Weerasinghe, Gayani, Sanath Hettiarachi, and Kumara Jayarathne. "Isolation of Bacteriophage from Starter Cultures of Yoghurt and Formulation of a Phage-resistant Starter Culture." In International Conference on Food Quality, Safety and Security. The International Institute of Knowledge Management (TIIKM), 2019. http://dx.doi.org/10.17501/foodqualss.2018.2102.

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Carmen, Silvina del, Anderson Miyoshi, Vasco Azevedo, Philippe Langella, Luis Bermudez-Humaran, Alejandra de Moreno de LeBlanc, and Jean Guy LeBlanc. "Selection of Anti-Inflammatory Lactic Acid Bacteria From A Pool of Yoghurt Starter Cultures." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-219.

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