Effects of CO۲ Addition to Raw Milk on Microbial, Physiochemical and Sensory Properties of Probiotic Set Yoghurt

The suitability of milk preserved by refrigeration and CO۲ addition for the manufacture of plain yoghurt using two commercial strains of Lactobacillus delbrueckii ssp. Bulgaricus and Streptoccocus thermophilus and probiotic yoghurt by Lactobacillus acidophilus was evaluated. Yoghurts (plain and probiotic) manufactured after milk pasteurization, from fresh and refrigerated CO۲ treated samples (pH= ۶.۲), were compared with the corresponding controls (fresh and refrigerated). The multiplication and acidification capacity of the starter were neither affected by the previous refrigeration and CO۲ addition of raw milk nor by the residual CO۲ present in the pasteurized milk. CO۲ addition of raw milk slightly enhanced viscosity and reduced synersis of yoghurts. The taste panel preferred yoghurts made from CO۲ treated milks to the corresponding controls during cold storage. These results support the suitability of CO۲-addition in preservation of milk for manufacturing of yoghurts.

Keywords:

Carbon Dioxide , probiotic , Refrigerated milk , Synersis , Viscosity , Yoghurt