Effect of Addition of Streptococcus thermophilus Phages on Yogurt Quality

doi:10.7506/spkx1002-6300-200921076

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (21): 328-331.doi: 10.7506/spkx1002-6300-200921076

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Effect of Addition of Streptococcus thermophilus Phages on Yogurt Quality

MA Cheng-jie1,2，HUA Bao-zhen1，DU Zhao-ping2，LIU Xin2，MA Ai-min2,*

1.Wuhan Research Institute, Technology Center, Bright Dairy and Food Co. Ltd., Wuhan 430040, China；
2. College of Food Science and Technology, Huazhong Agricultural University,Wuhan 430070, China

Received:2008-11-10 Revised:2009-07-27 Online:2009-11-01 Published:2010-12-29
Contact: MA Ai-min E-mail:aiminma@mail.hzau.edu.cn

Abstract

Abstract:

This study was designed to explore effects of addition of Streptococcus thermophilus phages on physiochemical and sensory qualities of direct vat set (DVS)-fermented yogurt including viscosity, mouth-feel, post-acidification, syneresis and ratio of Streptococcus thermophilus to Lactobacillus bulgaricus. Results showed that low concentration of S. thermophilus phage could inhibit acid production, apparently change ratio of S. thermophilus to L. bulgaricus and result in decrease of viscosity, deterioration of mouth-feel, and aggravation of syneresis and post-acidification. In conclusion, addition of S. thermophilus phages exhibits serious hazard to yogurt production with DVS.

Key words: Streptococcus thermophilus, phages, yogurt quality

CLC Number:

TS252.54

MA Cheng-jie1,2，HUA Bao-zhen1，DU Zhao-ping2，LIU Xin2，MA Ai-min2,*. Effect of Addition of Streptococcus thermophilus Phages on Yogurt Quality[J]. FOOD SCIENCE, 2009, 30(21): 328-331 https://doi.org/10.7506/spkx1002-6300-200921076

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Effect of Addition of Streptococcus thermophilus Phages on Yogurt Quality

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