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KMID : 0380619930250040340
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 4 p.340 ~ p.344
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Physico - chemical Properties of Commercial Yoghurt in Korea
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Abstract
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Gel type yoghurts from 5 representative manufacturers were collected at market and evaluated their physico-chemical properties during storage at 5℃ . The range of pH, acidity, Brix and viscosity of each product were 3.87∼4.19, 0.97∼1.42%, 16.2∼22.2 and 7,850∼21,000 cp respectively. The pH of each product decreased gradually during storage time and reached around pH 4.1 after 16 days with proportional acidity increasing. The viscosity of all test products showed increasing trend by lactic acid bacterial action. Total lactic acid bacteria were 10^8∼10^9 CFU/ml at the beginning storage and increased or decreased depending upon each product. But all product maintained over than 10^8 CFU/ml which meets regulatory level after 16 days storage.
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