摘要：Rheological, biochemical, bacteriological and sensory characteristics of set yogurt prepared by commercial freeze-dried starter cultures (A-set, B-viscous, C-viscous, A+B-combined, A+C-combined) were examined after 1,7 and 14 days of refrigerated storage. The maximum viscosity and the minimum whey separation were obtained in yogurt made with C culture. In addition, this starter culture resulted in higher acid development and starter bacteria counts in yogurt production than the others. As to sensonic properties, the maximum appearance, body and texture scores were obtained from the combined cultures with no decrease in storage. Yogurt prepared with culture. A+C, owing to its lower acidity and its higher acetaldehyde and diacetyl content, was especially much more liked than the others in terms of flavor. Refrigerated storage resulted in a decrease in wheying-off and viable starter concentrations, and an increase in viscosity. In addition the level of lactic acid increased and different changes formed in the level of flavor substances during the storage.
