@article{Zajác_Kúšová_Benešová_Čapla_Čurlej_Golian_2020, title={Effect of commercial yogurt starter cultures on fermentation process, texture and sensoric parameters of white yogurt}, volume={14}, url={https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1377}, DOI={10.5219/1377}, abstractNote={<p>In this work, we have compared and described the fermentation process of two commercial yogurt starter cultures during the white yogurt production. We used freeze-dried thermophilic starter culture YoFlex® YF - L812 and deep-frozen starter culture Delvo® Fresh YS – 241 for the production of white yogurts. We analysed titration acidity, active acidity, total viable counts, texture, and sensory parameters of white yogurts produced in laboratory conditions. This research was performed for dairy company Mliekareň Kopanice Selce, s.r.o., Slovakia. We did not found statistically significant differences (<em>p</em> >0.05) in titration acidity of both yogurts after 7 hours of fermentation. We did not found statistically significant differences (<em>p</em> >0.05) in the pH of both yogurts after 7 hours of fermentation. We found statistically significant differences (<em>p</em> <0.05) in all textural parameters (hardness, consistency, cohesion, and viscosity). The total viable count of microorganisms in yogurts after 24 hours of fermentation was 6.28 x 10<sup>7 </sup>and 7.14 x 10<sup>7 </sup>respectively.</p>}, journal={Potravinarstvo Slovak Journal of Food Sciences}, author={Zajác, Peter and Kúšová, Lenka and Benešová, Lucia and Čapla, Jozef and Čurlej, Jozef and Golian, Jozef}, year={2020}, month={May}, pages={300–306} }