Małgorzata Jakubowska, Paulius Matusevičius
Institute of Food Commodity Sciences, West Pomeranian University of Technology, Szczecin, Poland; Department of Animal Science, Lithuanian Veterinary Academy, Tilžės Str. 18, LT-47181, Kaunas, Lithuania
Abstract. The aim of the study was to assess the sensory, physicochemical and microbiological quality of natural yoghurts offered in the Szczecin market, provided by the three largest domestic producers. The following physiochemical parameters were determined in the tested yoghurts: pH, titratable acidity, colour (CIEL a*, b*) and basic chemical composition. We assessed the appearance and colour, consistency and smell and taste of natural yoghurts. The studies also included the number of cells of the desired and harmful bacterial microflora. The best sensory quality, which consisted of colour, taste, smell, consistency and appearance was shown by yogurts with a high fat content. The content of protein and fat found in the tested samples was in line with the standard, however a reduced sugar content was observed. In all three tested products, no normative number of viable cells of desired bacterial microflora was observed in two weeks before the expiration date. The hygienic quality of fermented products was very good, and no presence of mould, yeast and Enterobacteriaceae bacteria was noted.
Keywords: natural yoghurt, quality: physicochemical, sensory, microbiological
Jakubowska, M., Matusevičius, P. (2018). Quality assessment of natural yoghurts offered in retail trade. Acta Sci. Pol. Zootechnica, 17(4), 5–12. DOI:10.21005/asp.2018.17.4.01.