SUCROSE AS A CRYOPROTECTIVE AGENT IN FREEZE-DRIED YOGURT FOR STARTER

Abstract

The objectives of this study were1) to observe the growth of lactic acid bacteria on
freeze-dried yogurt for mixed-starter with the addition of sucrose as cryoprotective, 2) to determine the optimum sucrose concentration to be used as a cryoprotective agent and 3) to determine the yogurt quality produced using freeze-dried mixed-starter. There were two stages of the trial. On the first stage, fi'eeze~dried mixed—starter was made with the addition of sucrose (5, 8 or 11%) before and alter the fermentation. On the second stage, the freeze-dried mixed-starter produced on the first stage was used for making yogurt weekly. Data were analyzed using 2x3x4 factorial design. Time of sucrose and sucrose concentration did not affect the number of lactic acid bacteria, either on liquid or freeze-dried mixed-starter.