Sensory Properties of Traditional Strained Yogurts Produced Using Different Ratios of Bacterium in Yogurt Culture

Abstract

The aim of the study is to reveal the effect of different bacterium ratio in yogurt culture on the sensory properties of the product in strained yogurt samples produced in the traditional way. In the study, yogurt production was carried out by using the ratios of 20%+80%, 30%+70% and 50%+50% of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius ssp. thermophilus, respectively. Color and appearance, odor, consistency (with a spoon), consistency (in the mouth), taste, flavor and general taste characteristics of the strained yogurts obtained in production were evaluated and scored by the panelists sensorially. In addition, the panelists identified defects in color and appearance, taste and flavor, structure and texture in the strained yogurt samples presented to them as well as providing their personal comments about the products. In the study, the effect of bacterium ratio in strained yogurt samples is statistically significant in terms of all sensory characteristics evaluated. In this sense, strained yogurt samples produced at a bacterium ratio of 50%+50% received the highest scores in terms of preference. In the overall evaluation, the most preferred product by the panelists was strained yogurt samples produced from a bacterium ratio of 50%+50%.