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KMID : 1134820160450060889
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 6 p.889 ~ p.893
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Changes in Lactic Acid Bacteria and Physicochemical Properties of Yogurt Made with High Pressure Processing Treated Milk
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Ahn Sung-Il
Chung In-Ae
Chung Woon-Si
Jhoo Jin-Woo
Kim Gur-Yoo
Jeon Jung-Tae
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Abstract
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This study was carried out to investigate the physicochemical and fermentation properties of yogurt made from high pressure processing (HPP) treated milk. Raw milk and commercial yogurt starter were used to make yogurt. Raw milk was HPP treated at 350 or 450 MPa (HPP 350 or 450) for 15 min or heat treated at 80°C for 10 min. The numbers of lactic acid bacteria of the HPP treated group (HPP yogurt) rapidly increased during 2∼4 h, whereas there was not significant difference from control (P<0.05). Titratable acidity of all samples increased, and pH decreased during storage from 0.99 to 1.24%, as well as from 4.59 to 4.20, respectively. It is confirmed that these values are in general ranges for yogurt. Control showed higher viscosity than HPP 350. Syneresis was significantly lower than that of the control (P<0.05). Based on the data obtained from the present study, HPP treatment was effective to enhance the quality of yogurt.
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KEYWORD
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high pressure processing, yogurt, non-thermal treatment
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