Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/51213
Title: Characteristics and shelf-life of Corn Milk Yogurt
Authors: Piyawan Supavititpatana
Tri Indrarini Wirjantoro
Patcharin Raviyan
Keywords: Multidisciplinary
Issue Date: 1-Jan-2010
Abstract: The chemical, physical and microbial characteristics, and shelf-lives of corn milk and cow milk yogurts were compared. Fat content of the corn milk yogurt was lower but protein content, hardness, consistency and counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were higher than those of the cow milk yogurt. In the sensory evaluation study, the appearance, color and flavor of both yogurts were not significantly different (P>0.05) at the end of 14 days of storage at 5°C. Fatty acid esters were not found in the cow milk yogurt while they were present as the main flavor compounds in corn milk yogurt. Shelf-lives of corn milk and cow milk yogurts were 14 days at 5°C. Results obtained suggest that corn milk is a potential raw material for making a novel yogurt.
URI: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77954362517&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/51213
ISSN: 16851994
Appears in Collections:CMUL: Journal Articles

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