STUDY OF THE EFFECT OF STORAGE TEMPERATURE AND TIME ON MAIN QUALITY CHARACTERISTICS OF COW, GOAT AND SHEEP YOGURT

摘要

The effect of storage temperature on main quality characteristics of cow, goat and sheep yogurt was studied. Generalized results from the conducted studies showed that for a period of 14 - 21 days, total titratable acidity of the three types of yogurtdecreased, and variation in active acidity pH was nonsignificant. It was found that the storage for 24 h - 21 days and the temperature increase of 5 - 15°C resulted in a change in the ratio between Lb. Bulgaricus and Str. Thermophilus.