Production of sweet corn milk yogurt using Lactobacillus casei

¹ Biotechnology Research and Development Institute, Can Tho University, Can Tho City, Vietnam
² College of Agriculture, Can Tho University, Can Tho City, Vietnam
³ School of Graduate, Can Tho University, Can Tho City, Vietnam
⁴ Institute of Environmental Sciences, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
⁵ Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam

^* Corresponding author: ttynhi@ntt.edu.vn

Abstract

This study aimed to produce a new functional fermented food product from sweet corn milk yogurt using Lactobacillus casei. The suitable conditions for lactic acid fermentation in sweet corn milk were investigated, including initial bacterial concentration, ratio of sweet corn milk and cow milk, sugar concentration, fermentation time and temperature. The results showed that the appropriate conditions for sweet corn milk yogurt production as follow: initial bacterial concentration was 106 cells/mL, fermentation time was 12 h at 37°C and sweet corn milk was fortified with cow milk at a ratio of 2:8 and 12% of sugar. The sweet corn milk yogurt was slightly yellow, smooth texture and thick body with the aroma of corn and acidic smell. The product remained acceptable taste and texture within 4 weeks at 0°C and 2 weeks at 5°C.