Commercial yogurts as inoculum in yogurt making and their reusability properties

Abstract

In Turkey, the habit of making their own yogurt in people's homes is quite common. Some of these people stated that when they used commercial yogurt as inoculum during the yogurt making, they could not achieve the product with desired properties. This research aims to investigate the possibility of using the commercial yogurts as an inoculum source in yogurt manufacturing. For this purpose, four different yogurts were produced by using four different commercial yogurts as a first inoculum separately. The yogurt production was repeated four times by using the last yogurts obtained as an inoculum. The effect of 4‒generation yogurt production on some quality characteristics of yogurt was investigated. Moreover, first fermented yogurts were analyzed throughout 21‒day storage. Titratable acidity, pH, serum separation, viscosity, and Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus counts were analyzed. The technological parameters in four yogurt generations did not show a significant change. In this context, it was concluded that the use of commercial yogurts as the first inoculum did not adversely affect the subsequent fermentation process when the necessary hygienic and temperature conditions were maintained.

Keywords

• Yogurt making
• Commercial yogurts
• Inoculum
• Technological characteristics

References

1. Abbasi, H., Mousavi, M.E., Ehsani, M.R., D-Jomea, Z.E., Vaziri, M. Rahimi J., Aziznia, S. (2009). Influence of starter culture type and incubation temperatures on rheology and microstructure of low fat set yoghurt. International Journal of Dairy Technology, 62(4), 550-555. https://doi.org/10.1111/j.1471-0307.2009.00513.x
2. Asensio‒Vegas, C., Tiwari, B., Gredilla, A.E., Bueno, F., Delgado, D., Martin‒Diana, A.B. (2018). Development of yoghurt from ovine milk with enhanced texture and flavour properties. International Journal of Dairy Technology, 71(1), 112-121. https://doi.org/10.1111/1471-0307.12341
3. Dabrowska, A., Babij, K., Szołtysik, M., Chrzanowska J. (2017). Viability and growth promotion of starter and probiotic bacteria in yogurt supplemented with whey protein hydrolysate during refrigerated storage. Advances in Hygiene & Experimental Medicine, 71, 952-959. https://doi.org/0.5604/01.3001.0010.5866
4. Dave, R.I., Shah, N.P. (1997). Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. International Dairy Journal, 7, 31-41. https://doi.org/10.1016/S0958-6946(96)00046-5
5. De Brabandere, A.G., De Baerdemaeker, J.G. (1999). Effects of process conditions on the pH development during yogurt fermentation. Journal of Food Engineering, 41, 221-227. https://doi.org/10.1016/S0260-8774(99)00096-5
6. Espirito‒Santo, A.P., Lagazzo, A., Sousa, A.L.O.P., Perego, P., Converti, A., Oliveria, M.N. (2013). Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber. Food Research International, 50, 224-231. https://doi.org/10.1016/j.foodres.2012.09.012
7. Farnsworth, J.P., Li, J., Hendricks, G.M., Guo, M.R. (2006). Effects of transglutaminase treatment on functional properties and probiotic culture survivability of goat milk yogurt. Small Ruminant Research, 65, 113-121. https://doi.org/10.1016/j.smallrumres.2005.05.036
8. Güler-Akın, M.B. (2005). The effects of different incubation temperatures on the acetaldehyde content and viable bacteria counts of bio-yogurt made from ewe’s milk. International Journal of Dairy Technology, 58(3), 174-179. https://doi.org/10.1111/j.1471-0307.2005.00209.x

9. Joung, J.Y., Lee, J.Y., Ha, Y.S., Shin Y.K., Kim, Y., Oh, N.S., (2016). Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts. Korean Journal of Food Science and Animal Resource, 36(1), 90-99. https://doi.org/10.5851/kosfa.2016.36.1.90
10. Krisnaningsih, A., Radiati , l., Evanuarini, H., Rosyidi D. (2019). The effect of incubation time to the physicochemical and microbial properties of yoghurt with local taro (Colocasia esculenta (L.) Schott) starch as stabilizer. Current Research in Nutrition and Food Science, 7(2), 547-554. https://doi.org/10.12944/CRNFSJ.7.2.23
11. Lopes, R.P., Mota, M.J., Pinto, C.A., Sousa, S., Lopes da Silva, J.A., Gomes, A.M., Delgadillo, I., Saraiva, J.A. (2019). Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions. LWT - Food Science and Technology, 99, 423-430. https://doi.org/10.1016/j.lwt.2018.09.074
12. Miller, D.M., Dudley, E.G., Roberts, R.F. (2002). Development of a quantitative PCR method for monitoring strain dynamics during yogurt manufacture. Journal of Dairy Science, 95, 4868-4872. https://doi.org/10.3168/jds.2012-5445
13. Mohammadi, R., Rouhi, M., Mortazavian, A.M. (2011). Effects of music waves on fermentation characteristics and viability of starter cultures in probiotic yogurt. Milchwissenschaft, 66(2), 193-196.
14. Mudawi, H.A., Abdelrahim, S.M.K and Mustafa, A.M.I. (2014). Effect of incubation and storage temperatures on quality of set yoghurt. Egyptian Academic Journal of Biological Sciences, 6(2), 131-137. https://doi.org/10.21608/eajbsc.2014.16040
15. Ramchandran, L., Shah, N.P. (2010). Characterization of functional, biochemical and textural properties of symbiotic low-fat yogurts during refrigerated storage. LWT - Food Science and Technology, 43, 819-827. https://doi.org/10.1016/j.lwt.2010.01.012
16. Rawson, H.L., Marshall, V.M. (1997). Effect of ‘ropy’ strains of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus on rheology of stirred yogurt. International Journal of Food Science and Technology, 32(3), 213-220. https://doi.org/10.1046/j.1365-2621.1997.00395.x
17. Robinson, R.K. (2002a). Fermented Milks/Yoghurt Types and Manufacture. In Encyclopedia of Dairy Sciences. H. Roginski (ed.) pp. 1055‒1058, London, UK, Academic Press. ISBN 978-0-12-227235-6 https://doi.org/10.1016/B0-12-227235-8/00171-1
18. Robinson, R.K. (2002b). Fermented Milks/ Yoghurt, Role of Starter Cultures. In Encyclopedia of Dairy Sciences. H. Roginski (ed.) pp. 1059‒1063, London, UK, Academic Press. ISBN 978-0-12-227235-6 https://doi.org/10.1016/B0-12-227235-8/00172-3
19. Robinson, R.K., Lucey, J.A., Tamime, A.Y. (2006). Manufacture of Yoghurt. In Fermented Milks. A. Y. Tamime (ed.), pp. 53-75, Oxford, UK, Blackwell Science Ltd. ISBN 0-632-06458-7 https://doi.org/10.1002/9780470995501.ch3
20. Tarakçı, Z. (2010). Influence of kiwi marmalade on the rheology characteristics, color values and sensorial acceptability of fruit yogurt. Kafkas Universitesi Veteriner Fakültesi Dergisi, 16(2), 173-178.