PMID- 34359405
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20210809
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 10
IP  - 7
DP  - 2021 Jul 2
TI  - Effect on Benzoic Acid Production of Yoghurt Culture and the Temperatures of 
      Storage and Milk Heat Treatment in Yoghurts from Cow, Goat and Sheep Milk.
LID - 10.3390/foods10071535 [doi]
LID - 1535
AB  - Yoghurts from cow, goat and sheep milk were produced and stored under defined 
      conditions to monitor the influence of various factors on the benzoic acid 
      content as determined by Ultra High Performance Liquid Chromatography (UHPLC). 
      The highest level of benzoic acid was found in sheep yoghurt (43.26 +/- 5.11 mg 
      kg(-1)) and the lowest in cow yoghurt (13.38 +/- 3.56 mg kg(-1)), with goat yoghurt 
      (21.31 +/- 5.66 mg kg(-1)) falling in between. Benzoic acid content did not show 
      statistically significant variation until the second and third weeks of storage, 
      and the dynamics of this variation varied depending on the type of yoghurt. The 
      yoghurt culture containing different strains of Lactobacillus delbrueckii subsp. 
      bulgaricus and Streptococcus thermophilus also affected the contents of benzoic 
      acid. Further, the different storage temperatures (2 and 8  degrees C) as well as the 
      temperatures used to milk heat treatment before yoghurt production (80, 85 and 90 
       degrees C) affected the amount of benzoic acid in different types of yoghurts.
FAU - Bartakova, Klara
AU  - Bartakova K
AD  - Department of Animal Origin Food and Gastronomic Sciences, University of 
      Veterinary Sciences Brno, Palackeho tr. 1946/1, CZ-61242 Brno, Czech Republic.
FAU - Vorlova, Lenka
AU  - Vorlova L
AD  - Department of Animal Origin Food and Gastronomic Sciences, University of 
      Veterinary Sciences Brno, Palackeho tr. 1946/1, CZ-61242 Brno, Czech Republic.
FAU - Dluhosova, Sandra
AU  - Dluhosova S
AD  - Department of Animal Origin Food and Gastronomic Sciences, University of 
      Veterinary Sciences Brno, Palackeho tr. 1946/1, CZ-61242 Brno, Czech Republic.
FAU - Borkovcova, Ivana
AU  - Borkovcova I
AD  - Department of Animal Origin Food and Gastronomic Sciences, University of 
      Veterinary Sciences Brno, Palackeho tr. 1946/1, CZ-61242 Brno, Czech Republic.
FAU - Bursova, Sarka
AU  - Bursova S
AD  - Department of Animal Origin Food and Gastronomic Sciences, University of 
      Veterinary Sciences Brno, Palackeho tr. 1946/1, CZ-61242 Brno, Czech Republic.
FAU - Pospisil, Jan
AU  - Pospisil J
AD  - Department of Animal Origin Food and Gastronomic Sciences, University of 
      Veterinary Sciences Brno, Palackeho tr. 1946/1, CZ-61242 Brno, Czech Republic.
FAU - Janstova, Bohumira
AU  - Janstova B
AD  - Department of Animal Origin Food and Gastronomic Sciences, University of 
      Veterinary Sciences Brno, Palackeho tr. 1946/1, CZ-61242 Brno, Czech Republic.
LA  - eng
GR  - FVHE/Tremlova/ITA2019/Veterinarni a Farmaceuticka Univerzita Brno/
PT  - Journal Article
DEP - 20210702
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC8303823
OTO - NOTNLM
OT  - bovine
OT  - caprine
OT  - fermented dairy
OT  - hippuric acid
OT  - ovine
COIS- The authors declare no conflict of interest.
EDAT- 2021/08/08 06:00
MHDA- 2021/08/08 06:01
PMCR- 2021/07/02
CRDT- 2021/08/07 01:02
PHST- 2021/05/20 00:00 [received]
PHST- 2021/06/25 00:00 [revised]
PHST- 2021/06/29 00:00 [accepted]
PHST- 2021/08/07 01:02 [entrez]
PHST- 2021/08/08 06:00 [pubmed]
PHST- 2021/08/08 06:01 [medline]
PHST- 2021/07/02 00:00 [pmc-release]
AID - foods10071535 [pii]
AID - foods-10-01535 [pii]
AID - 10.3390/foods10071535 [doi]
PST - epublish
SO  - Foods. 2021 Jul 2;10(7):1535. doi: 10.3390/foods10071535.