This study aims to investigate the effect of Lactobacillus rhamnosus on the quality of yogurt during its shelf life. By comparing two types of yogurt samples with and without the addition of Lactobacillus rhamnosus, this study evaluates the role of this probiotic in the yogurt fermentation process.The experiment includes flavor evaluation, texture analysis (including acidity, pH value, viscosity, and water solubility) of two types of yogurt samples, as well as monitoring of mold growth at 35 ℃. The results showed that in yogurt with added Lactobacillus rhamnosus, no mold growth was observed throughout the 21 day shelf life, while samples without added Lactobacillus rhamnosus began to show mold growth on the 4th day, and with time, mold plaques gradually increased. In addition, yogurt with added Lactobacillus rhamnosus exhibits better stability in terms of flavor and texture.These findings indicatd that the addition of Lactobacillus rhamnosus can significantly improve the quality of yogurt, particularly by extending its shelf life and enhancing sensory quality.
ZOU Yang, PU Huiying, ZHANG Haijiao, ZHANG Jiaqi, YANG Yang, ZHANG Lu
. Study on the Effect of Lactobacillus rhamnosus on the Quality of Yogurt During its Shelf Life[J]. China Dairy, 2024
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DOI: 10.12377/1671-4393.24.06.16
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