CONSISTENCY AND COMPOSITIONAL CHARACTERISTICS OF COMMERCIAL YOGURTS

Objectives were to determine a) the uniformity in composition and consistency within and among seven brands of plain yogurts, b) the influence of composition upon consistency, c) the effect of storage time upon consistency, and d) correlation of objective with subjective measurements of consistency. Objective measurements were with Curd-O-Meter and Brookfield Viscometer while organoleptic measurements were by a trained laboratory panel of three members. Differences among yogurts in pH and protein contents were not significant but acidity, fat, and total solids differed. Within brands pH and total solids varied little, but acidity, protein, and fat varied. Mean consistencies differed by both objective measurements. Ratings by judges 1 and 2 were correlated negatively with objective measurements. While pH and subjective evaluations did not change during 2 wk storage, acidity and objective measurements increased slightly. © 1979, American Dairy Science Association. All rights reserved.