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

Su Min Lim; Jae Yong Shim; Sejong Oh; Minsuk Rhee; Moon Hee Sung; Jee Young Imm

doi:10.1111/j.1471-0307.2012.00836.x

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

Su Min Lim, Jae Yong Shim, Sejong Oh, Minsuk Rhee, Moon Hee Sung, Jee Young Imm

Department of Biotechnology

Research output: Contribution to journal › Article › peer-review

1 Citation (Scopus)

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 (4weeks 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.

Original language	English
Pages (from-to)	423-428
Number of pages	6
Journal	International Journal of Dairy Technology
Volume	65
Issue number	3
DOIs	https://doi.org/10.1111/j.1471-0307.2012.00836.x
Publication status	Published - 2012 Aug

Keywords

Acceptability
Poly-γ-glutamic acid
Syneresis
Yoghurt

ASJC Scopus subject areas

Food Science
Bioengineering
Process Chemistry and Technology

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10.1111/j.1471-0307.2012.00836.x

Cite this

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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 (4weeks 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.",

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AU - Imm, Jee Young

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

Abstract

Keywords

ASJC Scopus subject areas

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