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The spoilage of yogurt caused by yeast poses a problem for the dairy industry, including economic losses caused by product waste
.
Understanding the effects of storage conditions, yeast types, and bioprotective cultures on yeast spoilage can help yogurt producers make decisions to improve quality and reduce losses
Between 11% and 25% of dairy products worldwide are wasted, partly because of fungal spoilage
.
One way to reduce fungal spoilage is to add food cultures that are known to have bioprotective effects to delay the growth of unwanted microorganisms during the shelf life
Dr.
Line Nielsen, the first author of the Department of Food Science, University of Copenhagen, Denmark, said: "These predictive models can predict the spoilage of yogurt caused by different types of yeast, and the addition of biological protection cultures to yogurt products to reduce the effect of yeast spoilage
.
" The model can help yogurt producers understand how different parameters affect product quality, and use these results to support yogurt quality management decisions
The model in this study can predict the number of spoiled products of four common spoilage yeast strains (hansenii, lipolytica Yarrowia, Saccharomyces cerevisiae and Kluyveromyces) at different storage temperatures, with or without bioprotective cultures containing Lactobacillus rhamnosus , Save for 30 days
.
Although the researchers found that compared with 16 degrees Celsius, the biological protection culture effect of all yeasts at 7 degrees Celsius is the most significant, but the biological protection culture effect of yeast strains is the greatest
Nelson said: "If a yeast strain with a dairy product problem with a known similar growth inhibition pattern exists in the bioprotective culture of the yeast strain test.
Dairy products; therefore, the predictive model can be used as a tool to enable the industry to better assess the potential of using bio-protected cultures in specific production environments to improve fungal soil control
.
"
This research provides a valuable tool that can help management decision-making and help reduce economic losses due to food waste
.
In addition, the methods used for model development can be further used to create new and improved models
DOI 10.
