Characteristics and Shelf-Life of Corn

Milk Yogurt
By : Piyawan Supavititpatana, Tri Indrarini Wirjantoro, and Patcharin
Raviyan
Faculty of Food and Agricultural Technology, Pibulsongkram Rajabhat
University,Phitsanulok 65000, Thailand
Department of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai
University, Chiang Mai 50100, Thailand

Chiang Mai University Journal of Natural Sciences (2010) Vol.9
(1) : 133-149 Desya Medinasari Fathullah
(201410220311060)
ITP IV B

together with the sweetness of the corn milk. . either pasteurized or heat-treated in the range of UHT treatment. 2002). The corn milk also has a good vitamin composition (USDA. Introduction . . The attractive color.Sweet corn also has been processed locally to produce corn milk. are the main sensory characteristics that are sought by its consumers.Thailand exported canned and frozen sweet corn products for an amount of more than 650 million Baht in 2002 (Ketnil. aroma and appearance. 2004).

1999. Öztürk and Öner. 2004.. 2006). . Consumption of cows milk is avoided by vegetarian people and people who are allergic to cows’ milk. Thus. Kumar and Mishra. 1996. . Lal et al.Production of yogurt from corn milk was aimed to combine the good sensory characteristics of the corn milk with the well-known yogurt flavor. Introduction . there have been many attempts to make yogurt from a variety of food resources (Granata and Morr.

Bulgaricus Distilled water was added to the corn Heating at 95°C for Incubated at 40°C milk in a ratio of 5 min for 4 h 1:2. delbrueckii subsp. Material and Methods Inoculated with 2% (v/v) of S. corn milk to water add 2% (w/v) lactose. 4% (w/v) sodium caseinate Preheated to 90°C and 0. Sweet Corn Milk Cooled to 40°C thermophilus and L.4% (w/v) gelatin .

. thermophilus and L.Chemical analysis. . and sensory evaluation.The cow milk yogurt used in this study was a plain yogurt of a manufacturer in Thailand. delbrueckii subsp. bulgaricus.Material and Methods . physical analysis (color measurement). The cow milk yogurt contained 2% of yogurt starters of S.

Results and Discussion .

Results and Discussion .

Results and Discussion .

Results and Discussion .

. higher protein content with harder and higher consistency than cow milk yogurt. The shelf-lives at 5°C of corn milk and cow milk yogurts were 14 days. Conclusion The corn milk yogurt was found to have lower fat content. Appearance. color and flavor of corn milk yogurt and commercial yogurt were not significantly different.