The influence of different amount of starter culture on the properties of yogurts obtained from ewes milk

Ewe’s milk was inoculated with 2%, 3% and 4% yogurt starter culture Y180 DVS (Ch. Hansen). The yogurts were stored at 4°C for 14 days. The raw milk and pasteurized milk were analyzed, also yogurt after 1, 7, 14 days of storage were estimated. Organoleptic evaluation and texture analyses were done in yogurts. It was observed that yogurts made with higher starter’s addition contained more free fatty acids, the vitamin C and the ascorbic acid, but less nitrogen compounds. Amount of starter influenced the texture parameters.