Characteristics and shelf-life of Corn Milk Yogurt

The chemical, physical and microbial characteristics, and shelf-lives of corn milk and cow milk yogurts were compared. Fat content of the corn milk yogurt was lower but protein content, hardness, consistency and counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus wer...

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Main Authors: Piyawan Supavititpatana, Tri Indrarini Wirjantoro, Patcharin Raviyan
Format: Journal
Published: 2018
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Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77954362517&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/51213
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-512132018-09-04T04:54:40Z Characteristics and shelf-life of Corn Milk Yogurt Piyawan Supavititpatana Tri Indrarini Wirjantoro Patcharin Raviyan Multidisciplinary The chemical, physical and microbial characteristics, and shelf-lives of corn milk and cow milk yogurts were compared. Fat content of the corn milk yogurt was lower but protein content, hardness, consistency and counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were higher than those of the cow milk yogurt. In the sensory evaluation study, the appearance, color and flavor of both yogurts were not significantly different (P>0.05) at the end of 14 days of storage at 5°C. Fatty acid esters were not found in the cow milk yogurt while they were present as the main flavor compounds in corn milk yogurt. Shelf-lives of corn milk and cow milk yogurts were 14 days at 5°C. Results obtained suggest that corn milk is a potential raw material for making a novel yogurt. 2018-09-04T04:54:40Z 2018-09-04T04:54:40Z 2010-01-01 Journal 16851994 2-s2.0-77954362517 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77954362517&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/51213
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Multidisciplinary
spellingShingle Multidisciplinary
Piyawan Supavititpatana
Tri Indrarini Wirjantoro
Patcharin Raviyan
Characteristics and shelf-life of Corn Milk Yogurt
description The chemical, physical and microbial characteristics, and shelf-lives of corn milk and cow milk yogurts were compared. Fat content of the corn milk yogurt was lower but protein content, hardness, consistency and counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were higher than those of the cow milk yogurt. In the sensory evaluation study, the appearance, color and flavor of both yogurts were not significantly different (P>0.05) at the end of 14 days of storage at 5°C. Fatty acid esters were not found in the cow milk yogurt while they were present as the main flavor compounds in corn milk yogurt. Shelf-lives of corn milk and cow milk yogurts were 14 days at 5°C. Results obtained suggest that corn milk is a potential raw material for making a novel yogurt.
format Journal
author Piyawan Supavititpatana
Tri Indrarini Wirjantoro
Patcharin Raviyan
author_facet Piyawan Supavititpatana
Tri Indrarini Wirjantoro
Patcharin Raviyan
author_sort Piyawan Supavititpatana
title Characteristics and shelf-life of Corn Milk Yogurt
title_short Characteristics and shelf-life of Corn Milk Yogurt
title_full Characteristics and shelf-life of Corn Milk Yogurt
title_fullStr Characteristics and shelf-life of Corn Milk Yogurt
title_full_unstemmed Characteristics and shelf-life of Corn Milk Yogurt
title_sort characteristics and shelf-life of corn milk yogurt
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77954362517&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/51213
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