Influence of weak postacidification starter cultures on the quality of long self-life yoghurt
The application of 5 weak postacidification starter cultures to stirred yoghurt was studied in this paper.The results indicated that the yoghurt fermented by the YF-622 starter culture from Chr.Hansen corp.had the lowest ability of hydrolyzing protein.Its postacidification was the weakest,and the acidity was just 89 °T after storing 13 d at 30 ℃.Meanwhile,its viscosity,water-holding capacity and sensory characteristics were obviously superior to that of 4 other yoghurts.The living bacteria number of lactic acid bacteria reached the minimum of national standard(≥106 cfu/mL).Therefore,it can be applied to the production of long shelf-life yoghurt.