Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

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Bonczar G. , Reguła A. 2003. THE INFLUENCE OF DIFFERENT AMOUNT OF STARTER CULTURE ON THE PROPERTIES OF YOGURTS OBTAINED FROM EWE’S MILK, EJPAU 6(2), #04.
Available Online: http://www.ejpau.media.pl/volume6/issue2/food/abs-04.html

ABSTRACT

Ewe’s milk was inoculated with 2%, 3% and 4% yogurt starter culture Y180 DVS (Ch. Hansen). The yogurts were stored at 4°C for 14 days. The raw milk and pasteurized milk were analyzed, also yogurt after 1, 7, 14 days of storage were estimated. Organoleptic evaluation and texture analyses were done in yogurts. It was observed that yogurts made with higher starter’s addition contained more free fatty acids, the vitamin C and the ascorbic acid, but less nitrogen compounds. Amount of starter influenced the texture parameters.

Key words: ewe’s milk, yogurt, starter culture, physico-chemical properties, vitamin C, texture

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