The influence of storage time on the content of aromatising substance and free fatty acids in yoghurts of ewe's milk

摘要

Yoghurts made from ewe's milk were placed in a refrigerator and kept in cold storage for 14 days at a temp, of 5 deg C. Active acidity of the yoghurt inoculated with cultures YC-180 decreased from 4.96 on that day to 4.5 on the fourteenth day of storage. The greatest amount of acetic aldehyde was produced by cultures YC-380: from 5.84 mg/1000ml on the first day to 9.11 mg/1000ml on the 14th day of storage. The level of free acids increased during the yoghurt storage period.