Influence of probiotic Lactobacillus casei Zhang on aroma generation,texture and sensory characteristics of yogurt

Effect of Probiotic Lb.casei Zhang on aroma generation ,texture and sensory characteristics of yogurt was studied, and Lb.casei Zhang was inoculated at level of 1×107g-1 with commercial yogurt starter YC-X11 for yogurt preparation.The pH value, viscosity, syneresis, volatile compounds, and sensory characteristics of yogurts and the viable counts of L.delbrueckii subsp.Bulgaricus, S.thermophilus and Lb.casei Zhang were determined after storage at 4 ℃ for 24h.The results indicated that the presence of Lb.casei Zhang showed no significant influence on the pH value, viscosity, syneresis, and the viable count of S.thermophilus(P0.05)of the yogurt samples, whereas Lb.casei Zhang improved the viable count of L.delbrueckii subsp.Bulgaricus, the content of the volatile components increased 17.1% , and contributed to positive organoleptic quality of the final product.Therefore Lb.casei Zhang had good application potential in fermented milk products, providing better flavor and sensory characteristics as well as health benefits.