Assessment of plain yoghurt quality parameters affected by milk adulteration: Implications for culture kinetics, physicochemical properties, and sensory perception.

Autor:	dos Santos Rosario, Iuri Lima, Vieira, Carla Paulo, Salgado, Madian Johel Galo, Monteiro, Nathália Brizack, Alzate, Katherine Gutiérrez, de Araújo, Géssica Cordeiro, Delgado, Karina Frensel, Conte‐Junior, Carlos Adam, da Costa, Marion Pereira
Předmět:	PERCEPTION (Philosophy) FOOD safety SENSORY perception DEVELOPING countries REFRIGERATED storage YOGURT
Zdroj:	International Journal of Dairy Technology; Aug2024, Vol. 77 Issue 3, p827-842, 16p
Abstrakt:	In developing nations, the widespread practice of adulterating milk with water, driven by economic motives, poses a significant threat to milk derivatives like yoghurt. Despite the absence of mandatory water detection tests for plain yoghurt, our study investigated the repercussions of adding 0–15% water to milk on plain yoghurt quality parameters over 28 days of refrigerated storage. Starter culture kinetics were notably affected, influencing colour and texture. Yet, sensory analysis indicated minimal impact on consumer perception. These results underscore the potential risk of unknowingly consuming adulterated yoghurt, emphasising the necessity for stringent regulatory measures to counteract such practices. [ABSTRACT FROM AUTHOR]
Databáze:	Complementary Index
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