Survival of E.coli during the manufacture of yogurt from cow's milk and soymilk blends at two storage temperatures
Date
6-2015
Degree
Bachelor of Science in Food Technology
Major Course
Major in Food Science
College
College of Agriculture and Food Science (CAFS)
Adviser/Committee Chair
Oliveros, Bryan Rey R.
Abstract
The study was conducted to be able to evaluate the survival rate of E. coli during the manufacture of yogurt made from cow's milk and soymilk blends at two storage temperatures (4 and 10°C). Sensory evaluation, physicochemical analyses (pH and TA), and microbiological analyses were done to evaluate the survival of E. coli in soy yogurt. Treatment B (60:40) milk: soymilk was inferred as the best treatment that can be used as a milk substitute in yogurt production through sensory evaluation. Moreover, there was no significant difference (p<0.05) in treatments of uninoculated samples. The general trend in decrease in pH and increase in TA was evident until the 10th day of storage while onset of deterioration was observed at the 18th and 20th day in LAB enumeration. There was no significant effect (p<0.05) in inoculation of E. coli in the physicochemical attributes of the yogurt. A decrease of about log 1.4 cfu/g of lactic acid bacteria (LAB) in both uninoculated yogurts stored at 4°C was seen while a decrease of about 1.5 cfu/g in treatment A, and 2.0 cfu/g drop in treatment B were observed. However, an evident increase in LAB counts was observed after the 4th day in both yogurt samples stored at 4 and 10°C. E. coli was observed to be reduced to <1g CFU/g at 6th day of storage (B), and 8th day if storage (A).
Language
English
Call Number
LG 993.5 2015 F61 /B66
Recommended Citation
Bo, Madeleine Nicole A., "Survival of E.coli during the manufacture of yogurt from cow's milk and soymilk blends at two storage temperatures" (2015). Undergraduate Theses. 1710.
https://www.ukdr.uplb.edu.ph/etd-undergrad/1710
Document Type
Thesis
Notes
status: in process
loc: UPLB Main Library Cataloging Section