B-complex vitamins in cultured and acidified yogurt.
Studies were to determine the effect of various factors upon B-vitamin content of cultured yogurt and to compare the B-vitamin contents of cultured and direct acidified yogurt. Incubation of yogurt culture at 42 C for 3 h yielded maximum vitamin synthesis concurrent with optimal flavor and texture qualities. A method was standardized for the manufacture of direct acidified yogurt involving the use of Stabilac acidulant and nonfat dry milk, Carboxymethyl cellulose, gelatin, and Starite. Acidified yogurt showed a slightly higher content of certain B-vitamins than the cultured yogurt due to the contribution made by various food additives. Both cultured and acidified yogurt showed good keeping quality and freedom from microbial contaminants during storage at 5 C for 16 days. However, folic acid and vitamin B12 contents decreased 29 and 60% in cultured yogurt and 48 and 54% in acidified yogurt.
D003611:Dairy Products / Q000032:analysis*; D004355:Drug Stability; D005519:Food Preservation; D005524:Food Technology; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus; D013291:Streptococcus; D013997:Time Factors; D014803:Vitamin B Complex / Q000032:analysis*
D014803:Vitamin B Complex