Manufacture and quality of iron-fortified yogurt

Journal of Dairy Science
S Hekmat, D J McMahon

Abstract

Yogurts (nonfat and low fat) were manufactured and fortified with 10, 20, and 40 mg of iron/kg of yogurt. Growth of starter culture bacteria and nonstarter culture bacteria as well as lipid oxidation of the yogurts were monitored over 30 d of storage at 4 degrees C. Sensory characteristics of the yogurts were determined during that time by a trained panel of judges, and consumer panels were used to test acceptability of iron-fortified yogurt. Counts of Lactobacillus delbrueckii ssp. bulgaricas and Streptococcus thermophilus after 1 d of storage in iron-fortified skim yogurts were 7.0 x 10(8) cfu/ml, which were not significantly different from numbers in unfortified yogurts. Counts decreased to 2.5 x 10(8) and 1.9 x 10(8) cfu/ml for L. delbrueckii ssp. bulgaricus and S. thermophilus, respectively, after 30 d of storage. Fortifying yogurt with iron did not support the growth of Pseudomonas fluorescens or Escherichia coli. No significant increases in chemical oxidation, as measured using the thiobarbituric acid assay, were detected as a consequence of iron fortification. Trained panelists scored all yogurts for oxidized, metallic, bitter, and other off-flavors in the range of "not perceptible" to "very slightly perceptible". Iron-...Continue Reading

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Citations

Nov 21, 2017·Journal of Dairy Science·Kayanush J Aryana, Douglas W Olson
Sep 28, 2015·Journal of Dairy Science·B Dal BelloG Zeppa
Jul 15, 2006·Journal of Dairy Science·M Isleten, Y Karagul-Yuceer
Nov 29, 2011·Journal of Dairy Science·J D EstradaS Sathivel
Jul 8, 2008·Journal of Industrial Microbiology & Biotechnology·Emilina SimovaZhelyazko Simov
Jun 10, 2019·Journal of the Science of Food and Agriculture·Samadrita SenguptaJayati Bhowal
Dec 1, 2017·Food Science & Nutrition·Anna CittaMaria Pia Rigobello
Jan 29, 2021·Critical Reviews in Food Science and Nutrition·Yaxing ManBo Wang
Apr 27, 2021·Frontiers in Nutrition·Amira M G DarwishWedad M El-Kholy
Mar 28, 2008·Journal of Agricultural and Food Chemistry·Silvina R Drago, Mirta E Valencia

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