Effect on Benzoic Acid Production of Yoghurt Culture and the Temperatures of Storage and Milk Heat Treatment in Yoghurts from Cow, Goat and Sheep Milk

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F21%3A43879493" target="_blank" >RIV/62157124:16270/21:43879493 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2304-8158/10/7/1535/pdf" target="_blank" >https://www.mdpi.com/2304-8158/10/7/1535/pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods10071535" target="_blank" >10.3390/foods10071535</a>

Result language

angličtina

Original language name

Effect on Benzoic Acid Production of Yoghurt Culture and the Temperatures of Storage and Milk Heat Treatment in Yoghurts from Cow, Goat and Sheep Milk

Original language description

Yoghurts from cow, goat and sheep milk were produced and stored under defined conditions to monitor the influence of various factors on the benzoic acid content as determined by Ultra High Performance Liquid Chromatography (UHPLC). The highest level of benzoic acid was found in sheep yoghurt (43.26 +/- 5.11 mg kg(-1) and the lowest in cow yoghurt (13.38 +/- 3.56 mg kg(-1), with goat yoghurt (21.31 +/- 5.66 mg kg(-1) falling in between. Benzoic acid content did not show statistically significant variation until the second and third weeks of storage, and the dynamics of this variation varied depending on the type of yoghurt. The yoghurt culture containing different strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus also affected the contents of benzoic acid. Further, the different storage temperatures (2 and 8 °C) as well as the temperatures used to milk heat treatment before yoghurt production (80, 85 and 90 °C) affected the amount of benzoic acid in different types of yoghurts.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40301 - Veterinary science

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

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Volume of the periodical

10

Issue of the periodical within the volume

7

Country of publishing house

CH - SWITZERLAND

Number of pages

9

Pages from-to

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UT code for WoS article

000676554500001

EID of the result in the Scopus database

2-s2.0-85110191901