Quality Changes In Yoghurt During Storage In Different Packaging Materials

The influence of packaging polymers on the sensory and physicochemical characteristics of flavoured stirred yogurts with either 0% or 4% fat-content was investigated during 28 days of storage at 4 deg C. regardless of the packaging type, complex viscosity and thickness perception increased during storage due to exopolysaccharide production, whereas the pH of yogurts decreased. Packaging type had a greater impact on 0%-fat yogurts than on 4%-fat yogurts for both sensory and physicochemical characteristics. During storage, 0% fat-yogurt conditioned in glass displayed the lowest aroma quantity decrease of the three types of packaging, in accordance with the olfactory properties.