Changes monitoring of white yoghurts sensorial characteristic during their minimal endurance time
Besides chemical and microbial parameters of white yoghurts, other quality indexes are also one of sensorial features. Products introduced in market have to fulfil set criteria. One of them is minimum endurance time. Of course, even during this period certain sensorial changes appear which can influ...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Mendel University Press
2007-01-01
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| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Subjects: | |
| Online Access: | https://acta.mendelu.cz/55/5/0187/ |
| _version_ | 1798045678133313536 |
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| author | Hana Šulcerová Květoslava Šustová |
| author_facet | Hana Šulcerová Květoslava Šustová |
| author_sort | Hana Šulcerová |
| collection | DOAJ |
| description | Besides chemical and microbial parameters of white yoghurts, other quality indexes are also one of sensorial features. Products introduced in market have to fulfil set criteria. One of them is minimum endurance time. Of course, even during this period certain sensorial changes appear which can influence customer choice at repetitional purchase. Samples of white yoghurts of different fat proportion from different producers were evaluated by qualified staff. Samples were given to the lab right from the producer and assessed on their production day. Changes of particular descriptors were monitored depending on length of storage and fat proportion during their minimum endurance time. Finally, results were evaluated and graphically expressed.Almost at all monitored yoghurts their sensorical features got worsed. The most significant change was detected at those samples, where dried whey used for their production. At these ones whey was releasing, thus the yoghurts were of different taste. The best evaluation got white yoghurt (1) during all period of expiration containing just milk and vital yoghurt culture. |
| first_indexed | 2024-04-11T23:24:57Z |
| format | Article |
| id | doaj.art-f00ad81bc19443b69b212e149a89c0e7 |
| institution | Directory Open Access Journal |
| issn | 1211-8516 2464-8310 |
| language | English |
| last_indexed | 2024-04-11T23:24:57Z |
| publishDate | 2007-01-01 |
| publisher | Mendel University Press |
| record_format | Article |
| series | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| spelling | doaj.art-f00ad81bc19443b69b212e149a89c0e72022-12-22T03:57:21ZengMendel University PressActa Universitatis Agriculturae et Silviculturae Mendelianae Brunensis1211-85162464-83102007-01-0155518719610.11118/actaun200755050187Changes monitoring of white yoghurts sensorial characteristic during their minimal endurance timeHana Šulcerová0Květoslava Šustová1Ústav technologie potravin, Mendelova zemědělská a lesnická univerzita v Brně, Zemědělská 1, 613 00 Brno, Česká republikaÚstav technologie potravin, Mendelova zemědělská a lesnická univerzita v Brně, Zemědělská 1, 613 00 Brno, Česká republikaBesides chemical and microbial parameters of white yoghurts, other quality indexes are also one of sensorial features. Products introduced in market have to fulfil set criteria. One of them is minimum endurance time. Of course, even during this period certain sensorial changes appear which can influence customer choice at repetitional purchase. Samples of white yoghurts of different fat proportion from different producers were evaluated by qualified staff. Samples were given to the lab right from the producer and assessed on their production day. Changes of particular descriptors were monitored depending on length of storage and fat proportion during their minimum endurance time. Finally, results were evaluated and graphically expressed.Almost at all monitored yoghurts their sensorical features got worsed. The most significant change was detected at those samples, where dried whey used for their production. At these ones whey was releasing, thus the yoghurts were of different taste. The best evaluation got white yoghurt (1) during all period of expiration containing just milk and vital yoghurt culture.https://acta.mendelu.cz/55/5/0187/ferment milk productsyoghurtstarter bacteriasensorial analysisminimum endurance time |
| spellingShingle | Hana Šulcerová Květoslava Šustová Changes monitoring of white yoghurts sensorial characteristic during their minimal endurance time Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ferment milk products yoghurt starter bacteria sensorial analysis minimum endurance time |
| title | Changes monitoring of white yoghurts sensorial characteristic during their minimal endurance time |
| title_full | Changes monitoring of white yoghurts sensorial characteristic during their minimal endurance time |
| title_fullStr | Changes monitoring of white yoghurts sensorial characteristic during their minimal endurance time |
| title_full_unstemmed | Changes monitoring of white yoghurts sensorial characteristic during their minimal endurance time |
| title_short | Changes monitoring of white yoghurts sensorial characteristic during their minimal endurance time |
| title_sort | changes monitoring of white yoghurts sensorial characteristic during their minimal endurance time |
| topic | ferment milk products yoghurt starter bacteria sensorial analysis minimum endurance time |
| url | https://acta.mendelu.cz/55/5/0187/ |
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