title: The effect of non-standard heat treatment of sheep's milk on physico-chemical properties, sensory characteristics, and the bacterial viability of classical and probiotic yogurt.
abstract: Classical and probiotic set yogurt were made using non-standard heat treatment of sheep's milk at 60°C/5min. Physico-chemical properties, sensory characteristics, and the viability of bacteria that originated from cultures in classical and probiotic yogurt were analysed during 21days of storage at 4°C. For the production of yogurt, a standard yogurt culture and a probiotic strain Lactobacillus rhamnosus GG were used. At the end of storage time of the classical and probiotic yogurt the totals of non-denatured whey proteins were 92.31 and 91.03%. The viability of yogurt culture bacteria and Lactobacillus rhamnosus GG were higher than 106cfu/g. The total sensory score (maximum - 20) was 18.49 for the classical and 18.53 for the probiotic. In nutritional and functional terms it is possible to produce classical and probiotic sheep's milk yogurt by using a non-standard temperature of heat treatment with a shelf life of 21days.
authors.affiliation: Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia. Electronic address: szamberlin@agr.hr.
authors.forename: Šimun
authors.initials: Š
authors.lastname: Zamberlin
authors.affiliation: Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia. Electronic address: samarzija@agr.hr.
authors.forename: Dubravka
authors.initials: D
authors.lastname: Samaržija
mesh_terms: D000818:Animals; D018407:Bacterial Physiological Phenomena; D005511:Food Handling; D006358:Hot Temperature; D050296:Microbial Viability; D008892:Milk / Q000737:chemistry*; D019936:Probiotics / Q000032:analysis*; D012756:Sheep; D013649:Taste; D015014:Yogurt / Q000382:microbiology*
keywords: Heat treatment of milk; Lactobacillus rhamnosus GG; Probiotic bacteria; Sheep’s milk; Sheep’s milk yogurt