@misc{10481/90789,
year = {2023},
month = {12},
url = {https://hdl.handle.net/10481/90789},
abstract = {This study investigated the impact of storage conditions of the ingredients for yogurt
production on the rheological and physicochemical characteristics of the final fermented product.
The novelty is the application of a special mix of milk protein concentrate and sodium caseinate for
yogurt production. Separately exposing the protein mix powder and bacteria culture to 20 ºC caused
considerable changes in the obtained yogurt stiffness and the incubation times required to produce
the gel due to a decrease in bacterial count. Minimal changes in bacteria viability were observed after
storage at 5 ºC. Lower temperature and shorter storage times increased yogurt firmness, viscosity, and
storage modulus, resulting in a smoother and more viscous product. A linear correlation was found
between yogurt firmness and water activity. Powders stored at lower temperatures and for shorter
times produced yogurt with stronger texture and better water binding. Additionally, yogurt obtained
from dry ingredients stored under these conditions required shorter incubation times. Storing the
starter culture at 5 ºC for at least 8 weeks had no significant effects on the physicochemical properties
or incubation time requited to produce the final yogurt. This work highlights the importance of
storage conditions of yogurt dry ingredients in maintaining the quality of the final product.},
organization = {Spanish MINECO through a “Juan de la Cierva” Fellowship
(FJC2021-048044-I, MCIN/AEI/10.13039/501100011033 and the EU Next Generation EU/PRTR Program)},
publisher = {MDPI},
keywords = {Yogurt},
keywords = {Reconstituted},
keywords = {Recombined},
title = {Impact of Storage Conditions of Yogurt Dry Ingredients on the Physicochemical Properties of the Final Product},
doi = {10.3390/app132413201},
author = {Terpiłowski, Konrad and Lange, Ignace and Kowalczyk, Krzysztof and Tomczynska Mleko, Marta and Sapiga, Victoria and Wesołowska Trojanowska, MartaWesołowska and Mleko, Stanisław and Pérez Huertas, Salvador},
}