Research on Quality Dynamics and Shelf Life Prediction of Yogurt under Different Storage Conditions

Abstract

In order to study the dynamic law of the quality change in low temperature yogurts,yogurts were stored at temperatures of 4 ℃,15 ℃,25 ℃ and 30 ℃ respectively,and the changes in protein level,fat level,acidity level,particle size,color,texture and total number of colonies were observed.The regression equation analysis shows that the changes of a* redness value (at 15℃,25℃ and 30 ℃),total color difference ΔE,colony number (at 4 ℃,15 ℃ and 25 ℃),softness and consistency (at 15 ℃ and 25 ℃)match the Zero-order kinetic model,while the changes of titratable acidity and b* yellowness value match the First-order kinetic model.The established shelf-life prediction model equation provides insights in the adjustment of storage and transportation conditions of low-temperature milk products,as well as quality monitoring during the storage period.

Keywords

• yogurt
• quality dynamics
• shelf life prediction
• arrhenius formula
• cold chain