Effect of Bifidobacterium and Kluyveromyces lactis co-fermentatation on the quality and flavor of yogurt

The study was to investigate the physical and chemical properties,sensory quality,texture characteristics and volatile flavor compounds of yogurt prepared by using Bifidobacterium and different levels of Kluyveromyces lactis. The titration acidity,water holding capacity,pH,sensory score and texture characteristics of yogurt were measured and analyzed,and volatile components of yoghurt were determined after ripening for 24 hours. The results showed that the addition of Kluyveromyces lactis at 2.0%~3.0% could promote lactobacillus to produce acid,improve water holding capacity of yogurt,reduce pH value,enhance the texture quality and sensory characteristics. The number of alcohols,esters and hydrocarbons in the yogurt with Kluyveromyces lactis was greater than that of yogurt without yeast,and the relative percentage of alcohols and esters was much higher than that of yogurt without yeast. When 2.0% of Kluyveromyces lactis was added,co-fermentatation yogurt showed the optimal sensory properties,acidic ability,texture characteristics and flavor.