Table 6.
Properties of fermented skimmed milk
| Strain | Protein, % | Whey protein, % | Lactose, % | Solids, % | pH | TTA. ml | WHCa, % | Syneresis, g water/100 g yoghurt | Dynamic viscosity, sec |
|---|---|---|---|---|---|---|---|---|---|
| AG1 | 4.1 ± 0.08 | 3.0 ± 0.11 | 4.5 ± 0.07 | 8.8 ± 0.11 | 3.7 ± 0.08 | 1.0 ± 0.01 | 36 ± 4.2 | 22 ± 2.9 | 6.6 ± 0.17 |
| AG8 | 4.2 ± 0.10 | 3.1 ± 0.08 | 4.5 ± 0.11 | 9.4 ± 0.14 | 3.7 ± 0.08 | 1.1 ± 0.02 | 37 ± 1.60 | 19 ± 1.5 | 7.1 ± 0.09 |
| AG9 | 4.2 ± 0.08 | 3.0 ± 0.11 | 4.5 ± 0.08 | 9.4 ± 0.20 | 3.7 ± 0.20 | 1.0 ± 0.02 | 35 ± 2.88 | 24 ± 3.5 | 7.8 ± 0.28 |
| AG10 | 4.1 ± 0.08 | 3.1 ± 0.08 | 4.6 ± 0.04 | 9.5 ± 0.17 | 3.6 ± 0.08 | 1.1 ± 0.02 | 36 ± 2.88 | 19 ± 4.2 | 7.1 ± 0.17 |
| AG15 | 4.1 ± 0.10 | 3.1 ± 0.06 | 4.4 ± 0.14 | 9.7 ± 0.07 | 3.9 ± 0.13 | 1.0 ± 0.02 | 37 ± 3.48 | 24 ± 3.1 | 6.0 ± 0.22 |
| AG16 | 4.2 ± 0.10 | 3.0 ± 0.06 | 4.5 ± 0.10 | 9.1 ± 0.09 | 3.9 ± 0.08 | 1.0 ± 0.01 | 34 ± 2.11 | 24 ± 2.1 | 6.6 ± 0.11 |
| Yogurt | 4.2 ± 0.22 | 3.1 ± 0.04 | 4.5 ± 0.11 | 11.1 ± 0.11 | 3.9 ± 0.21 | 0.9 ± 0.02 | 39 ± 3.48 | 23 ± 3.5 | 7.2 ± 0.17 |
| Milk | 4.2 ± 0.09 | – | 4.7 ± 0.08 | 8.7 ± 0.173 | 6.7 ± 0.10 | 0.2 ± 0.01 | – | – | – |
aWHC Water holding capacity