OBSERVATION OF THE EFFECTS OF NITRITES AND NITRATES ON YOGURT CULTURE

This work investigates the effects of nitrites and nitrates on yogurt culture. If the yogurt culture contained nitrites, titratable acidity was seen to decrease markedly. With nitrates, differences in titratabl e acidity could be observed (controls-11.25 g litre(-1) lactic acid; m aximum addition-9.58 g litre(-1) lactic acid). At a standard addition of 100 mg.kg(-1) nitrites to milk containing a yogurt culture, the for mer (100 mg kg(-1) nitrite) was reduced to a mean value of 69.02 mg.kg (-1) NaNO2. In milk containing 100 mg.kg(-1) NaNO3 and yogurt culture the resulting concentration was 84.30 mg.kg(-1) NaNO3. (C) 1997 Canadi an Institute of Food Science and Technology. Published by Elsevier Sci ence Ltd.