Effects of Different Storage Temperatures on Common Low-temperature Yogurt Quality
[Objective]This study aimed to investigate the effects of different storage temperatures on four kinds of common low-temperature yogurt quality.[Method]Four kinds of common low-temperature storage yogurts in Suzhou district were taken to study here.The variation trend of acidity,pH value,water holding capacity,the quantities of lactic acid bacteria,mold and yeast of yogurt under different constant storage temperatures(4℃and 28℃)and temperature fluctuations(37℃,4 h;2 times)were determined.[Result]The quality indexes of yogurt was good when storage temperature was 4℃.After storage at 28℃,the quantity of lactic acid bacteria increased rapidly,while the acidity increased more obviously.On the day of simulated cold chain break(37℃,4 h),the acidity of yogurt would obviously increased,and the quantity of lactic acid bacteria would also have a rapid increment trend.In addition,no mold/yeast was detected during the test,indicating that as long as no mold/yeast was contaminated during the yogurt production process,the increase of storage temperature would not induce the amount of mold/yeast to exceed the national standard.[Conclusion]The storage temperatures have significant influence on acidity,pH value,and the quantities of lactic acid bacteria.In order to ensure the quality of yogurt,the manufacturers should strengthen pollution control in the production process,and temperature control in the storage and transportation process.
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