Changes monitoring of white yoghurts sensorial characteristic during their minimal endurance time

Abstract

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.