Yoghurt made from single starter organisms using heat- or enzyme-treated milk or milk to which casein hydrolysate or sodium formate is added

Abstract

SUMMARY: Yoghurts were made with single strain starter organismsLactobacillus bulgaricusandStreptococcus thermophilus, L. bulgaricusbeing cultured in milk + 50 ppm Na formate or in autoclaved milk andStr. thermophilusin milk treated with the proteinase Maxazyme^(R)or with added casein hydrolysate. They were assessed chemically and organoleptically and compared with conventional mixed starter yoghurt. The single starter yoghurts all had acceptable acidities and acetaldehyde levels and keeping quality was good. The coagulum of each was firm and when stirred no syneresis occurred; the yoghurts remained smooth and all had an excellent appearance.