Effects of poly-gamma-glutamic acid on the physicochemical characteristics of skim milk yoghurt

초록

The physicochemical and sensory properties of skim milk yoghurts containing poly-?-glutamic acid (PGA) at different levels (0.0025, 0.005 and 0.01%) were evaluated. Addition of PGA up to 0.01% to reconstituted skim milk (11%, w/v) did not affect the growth of lactic acid bacteria or the development of titratable acidity in yoghurt, whereas full-fat control yoghurt had reduced acid production. No changes were found in viable cell counts of PGA yoghurts during storage (4 weeks at 4 degrees C). The addition of PGA (0.005%) significantly decreased syneresis in skim milk yoghurt and did not cause any undesirable effects in sensory acceptability.

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