Research on Quality Variety of the Commercially Available Yogurt during Storage

Ling Shuai Meng; Jun Rui Wu; Shuang Gao; Xin Xu; Ri Na Wu

doi:10.4028/www.scientific.net/AMR.864-867.567

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 864-867Research on Quality Variety of the Commercially...

Research on Quality Variety of the Commercially Available Yogurt during Storage

Abstract:

By measuring pH, acidity, mass concentration of free amino nitrogen and viable count of lactic acid bacteria from yogurt under refrigerated conditions, to study changes in the indicators of yogurt during the shelf. The results showed that during the yogurt shelf life, pH decreased, acidity increased, viable count of Lactobacillus was on the decline, nitrogen concentration of free amino acid increased less in the beginning of the refrigeration, but the indicators were still in line with national standards.

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Periodical:

Advanced Materials Research (Volumes 864-867)

Pages:

567-570

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.864-867.567

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Online since:

December 2013

Authors:

Ling Shuai Meng, Jun Rui Wu, Shuang Gao, Xin Xu, Ri Na Wu

Keywords:

Acidity, Lactic Acid Bacteria, pH Value, Yogurt

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References

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