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J. Dairy Sci. 2009. 92:4112-4121. doi:10.3168/jds.2008-1747
© 2009 American Dairy Science Association ®
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A method for manufacturing superior set yogurt under reduced oxygen conditions

H. Horiuchi*,1, N. Inoue*, E. Liu*, M. Fukui*, Y. Sasaki{dagger} and T. Sasaki{dagger}

* Research and Development Center, and
{dagger} Food Science Institute, Meiji Dairies Corporation, 540 Naruda, Odawara, Kanagawa 250-0862, Japan

1 Corresponding author: hiroshi_horiuchi{at}meiji-milk.com

The yogurt starters Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus are well-known facultatively anaerobic bacteria that can grow in oxygenated environments. We found that they removed dissolved oxygen (DO) in a yogurt mix as the fermentation progressed and that they began to produce acid actively after the DO concentration in the yogurt mix was reduced to 0 mg/kg, suggesting that the DO retarded the production of acid. Yogurt fermentation was carried out at 43 or 37°C both after the DO reduction treatment and without prior treatment. Nitrogen gas was mixed and dispersed into the yogurt mix after inoculation with yogurt starter culture to reduce the DO concentration in the yogurt mix. The treatment that reduced DO concentration in the yogurt mix to approximately 0 mg/kg beforehand caused the starter culture LB81 used in this study to enter into the exponential growth phase earlier. Furthermore, the combination of reduced DO concentration in the yogurt mix beforehand and incubation at a lower temperature (37°C) resulted in a superior set yogurt with a smooth texture and strong curd structure.

Key Words: yogurt manufacture • set yogurt • dissolved oxygen • fermentation






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