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

Research output: Contribution to journalArticle

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 languageEnglish
Pages (from-to)423-428
Number of pages6
JournalInternational Journal of Dairy Technology
Volume65
Issue number3
DOIs
Publication statusPublished - 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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