Effects of poly‐γ‐glutamic acid on the physicochemical characteristics of skim milk yoghurt

Abstract

The physicochemical and sensory properties of skim milk yoghurts containing poly‐γ‐glutamic acid (PGA) at different levels (0.0025, 0.005 and 0.01%) were evaluated. Addition of PGA up to 0.01% to reconstituted skim milk (11%, w/v) did not affect the growth of lactic acid bacteria or the development of titratable acidity in yoghurt, whereas full‐fat control yoghurt had reduced acid production. No changes were found in viable cell counts of PGA yoghurts during storage (4 weeks at 4 °C). The addition of PGA (0.005%) significantly decreased syneresis in skim milk yoghurt and did not cause any undesirable effects in sensory acceptability.

The effect of isomaltooligosaccharide as a fat replacer on the quality of nonfat kefir manufacture

“…Syneresis was determined by the method of Lim et al (2012). About 100 g of unstirred kefir was spread evenly on a Whatman No.…”