The effect of pressurization on selected properties of yoghurts

• Autorzy: Jankowska A , Reps A. , Proszek A. , Wisniewska K.

Warianty tytułu

PL

Wplyw presuryzacji i szczepionki na wybrane wlasciwosci jogurtu

• Języki publikacji: EN

Abstrakty

EN

Analyses carried out within the study indicated that the microflora composition of a yoghurt starter culture affects the organoleptic traits and antibacterial properties of yoghurt. Yoghurts obtained from five different commercial starter cultures were pressurized at 100-1000 MPa/ 15 min at room temperature. The pressure applied and the type of starter culture used to produce yoghurts were found to have an impact on the survival of bacteria as well as acidity, antibacterial activity and the organoleptic properties of the yoghurt produced. The results obtained in this study indicate that in order to prolong shelf-life of yoghurts, the pressure applied should not exceed 400 MPa. Higher pressures result in a considerable inactivation of microflora, especially of Lactobacillus delbrueckii ssp. bulgaricus, reduction of the antibacterial properties and deterioration of the organoleptic properties of yoghurts.

PL

Podczas przeprowadzonych badań stwierdzono, że skład mikroflory szczepionki jogurtowej ma wpływ na cechy organoleptyczne oraz właściwości antybakteryjne jogurtu. Jogurty otrzymane z pięciu różnych handlowych szczepionek poddano działaniu ciśnień 100- 1000 MPa/ 15 min w temperaturze pokojowej. Stwierdzono, że wysokość zastosowanego ciśnienia oraz rodzaj szczepionki użytej do produkcji jogurtu ma wpływ na przeżywalność bakterii, kwasowość, aktywność antybakteryjną oraz cechy organoleptyczne jogurtu. Na podstawie wyników uzyskanych w trakcie realizacji doświadczenia można stwierdzić, że w celu wydłużenia czasu przechowywania jogurtu należałoby stosować ciśnienie nie wyższe niż 400 MPa. Wyższe ciśnienie powoduje znaczną inaktywację mikroflory, a szczególnie pałeczek Lactobacillus delbrueckii ssp. bulgaricus, redukcję właściwości antybakteryjnych, oraz pogorszenie cech organoleptycznych jogurtu.

• Wydawca: -
• Czasopismo: Polish Journal of Natural Sciences
• Rocznik: 2008
• Tom: 23
• Numer: 2
• Opis fizyczny: p.482-495,fig.,ref.

Twórcy

autor

Jankowska A

• University of Warmia and Mazury in Olsztyn, Jana Heweliusza 1, 10-759 Olsztyn Poland

autor

Reps A.

autor

Proszek A.

autor

Wisniewska K.

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