THE USE OF GRAPE MUST IN THE ELABORATION OF YOGURT - CHANGES OF CARBOHYDRATE-COMPOSITION DURING MANUFACTURE

Grape must can be used as a sweetener in the manufacture of yoghurts. The time required to reach pH 4.0 decreased, as the concentration of m ust increased. Yoghurt starters can utilize lactose, glucose and fruct ose simultaneously. The lactose consumption by the starter was lower i n yoghurts containing the highest concentration of must. The consumpti on of glucose and fructose increased with increasing must concentratio n. Sensory analysis showed no significant differences between samples with the addition of 20% of must and those with 5% of sucrose.