Study on Quality Changes of Xylitol Yoghurt during Fermentation and Storage

doi:10.7506/spkx1002-6630-200909044

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (9 ): 184-186.doi: 10.7506/spkx1002-6630-200909044

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Study on Quality Changes of Xylitol Yoghurt during Fermentation and Storage

LI Dao-min LIU Kai-yong ZHANG Min HOU Yu-ze

1.College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang 471003, China

Received:2008-12-31 Online:2009-05-01 Published:2010-12-29
Contact: LI Dao-min

Abstract

Abstract:

To determine the shelf life of xylitol yoghurt, its quality changes during fermentation and storage were investigated. The results showed that the acidity and conductivity of the xylitol yoghurt rise but its pH value falls along with the increase of fermentation and storage time. The number of Lactobacillus, viscosity and sensory evaluation are the best on the third day of storage and then begin to descend after that. Its shelf life is 9 days and it is the best to be drunk in three days.

Key words: xylitol yoghurt, fermentation and storage process, quality change

CLC Number:

TS252.54

LI Dao-min LIU Kai-yong ZHANG Min HOU Yu-ze. Study on Quality Changes of Xylitol Yoghurt during Fermentation and Storage[J]. FOOD SCIENCE, 2009, 30(9 ): 184-186.

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Study on Quality Changes of Xylitol Yoghurt during Fermentation and Storage

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