Effect of Sucrose on the Production of Acetaldehyde and Acids by Yogurt Culture Bacteria

Abstract

Yogurt cultures were grown in homogenized milk containing 2% fat, 12% solidsnot-fat, and 0, 4, 8, 12, and 16%o sucrose. Following incubation, the pH, titratable acidity, acetaldehyde and cell numbers of Lactobacillus bulgaricus and Streptococcus thermophilus were determined.