Effect of Alternative Sweeteners in Plain and Fruit-Flavored Yogurts^1,2,3

References

1. American Cultured Dairy Products Institute. 1986. Culture dairy foods: quality improvement manual. Washington, DC.

   • Google Scholar
2. • Anonymous
   Low-cal yogurts seek big gains.
   Dairy Field. 1979; 162: 46
   • Google Scholar
3. • Anonymous
   The use of CornSweet 42 and 55 in cultured products.
   ADM Product Applications. Archer-Daniels-Midland Co., Cedar Rapids, IA1986
   • Google Scholar
4. • Anonymous
   The use of corn sweeteners and soy protein in dairy products.
   ADM Product applications. Archer-Daniels-Midland Co., Cedar Rapids, IA1986
   • Google Scholar
5. • Anonymous
   Crystalline fructose: a breakthrough in corn sweetener process technology.
   Food Technol. 1987; 41: 6
   • Google Scholar
6. • Anonymous
   Who's who and what's what in yogurt.
   Dairy Field. 1987; 170: 31
   • Google Scholar
7. • Bracquart P.
   An agar medium for the differential enumeration of Streptococcus thermophilus and Lactobacillus bulgaricus in yogurt.
   J Appl. Bacteriol. 1981; 51: 303
   • Scopus (47)
   • Crossref
   • Google Scholar
8. • Gautreb T.
   • Stcinsholt K.
   • Abrahamsen R.K.
   Effects of different sweeteners and additives on acidification of frozen yogurt.
   Meieriposten. 1979; 68 ([Cited in Food Sci. Technol. Abstr. 1979 11(7):7, 1190]): 68
   • Google Scholar
9. • Goff D.H.
   • Jordan W.K.
   Aspartame and polydextrose in a calorie-reduced frozen dairy dessert.
   J. Food Sci. 1984; 49: 306
   • Scopus (11)
   • Crossref
   • Google Scholar
10. • Hamman W.T.
    • Marth D.E.
    Comparison of four differential and a general purpose media to enumerate Lactobacillus buigaricus and Streptococcus thermophilus.
    Milchwissenschaft. 1984; 39: 147
    • Google Scholar

11. Huber, U., N. Kosslakoff, and B. Vaterlaus. 1977. Sweetening compositions. US Pat. 4,001,453, Jan. 4.

    • Google Scholar
12. • Hyvonen L.
    • Slotte M.
    Alternative sweetening of yogurt.
    J. Food Technol. 1983; 18: 97
    • Scopus (18)
    • Crossref
    • Google Scholar
13. • Kosikowski F.V.
    Cheese and fermented milk foods..
    2nd ed. F. V. Kosikowski and Associates, Brooktondale, NY1982
    • Google Scholar
14. • Labropoulos A.
    • Lopez A.
    • Palmer J.
    Apparent viscosity of milk and cultured yogurt thermally treated by UHT and vat systems.
    J. Food Prot. 1981; 44: 874
    • Google Scholar

15. Larmond, E. 1977. Laboratory methods for sensory evaluation of foods. Publ. 1637. Can. Dep. Agric., Ottawa, ON, Can.

    • Google Scholar
16. • Lindsay R.C.
    • Hargett S.M.
    • Wesson J.B.
    • Bradley R.L.
    Evaluation of consumer preferences for yogurt products.
    Cult. Dairy Prod. J. 1981; 16: 6
    • Google Scholar
17. • Lundstedt E.
    Improved methods for manufacturing yogurt.
    Am. Dairy Rev. 1974; 36: 38A
    • Google Scholar
18. • Marth E.H.
    Standard methods for the examination of dairy products.
    14th ed. Am. Publ. Health Assoc., Washington, DC1978
    • Google Scholar
19. • Matalon M.E.
    • Sandine W.E.
    Improved media for differentiation of rods and cocci in yogurt.
    J. Dairy Sci. 1986; 69: 2569
    • Scopus (34)
    • PubMed
    • Abstract
    • Full Text PDF
    • Google Scholar
20. • Matalon M.E.
    • Sandine W.E.
    Lactobacillus buigaricus Streptococcus thermophilus and yogurt: areview.
    Cult. Dairy Prod. J. 1986; 21: 6
    • Google Scholar

21. McGregor, J. U. 1982. Effect of high fructose corn syrup as a sucrose replacement on microbiological changes, volatile flavor components and flavor in plain and fruit-flavored yogurt. M. S. Thesis, Louisiana State Univ.,Baton Rouge.

    • Google Scholar
22. • McGregor J.U.
    • White C.H.
    Effect of sweeteners on the quality and acceptability of yogurt.
    J. Dairy Sci. 1986; 69: 698
    • Scopus (27)
    • Abstract
    • Full Text PDF
    • Google Scholar

23. Milk Industry Association. 1986. Milk facts. Washington, DC.

    • Google Scholar
24. • Nabors L.O.
    • Gelardi R.C.
    Alternative sweeteners.
    Marcel Dekker, New York, NY1986
    • Google Scholar
25. • Nielsen V.H.
    Factors which control the body and texture of commercial yogurts.
    Am. Dairy Rev. 1975; 37: 76
    • Google Scholar
26. • Porubcan R.S.
    • Sellars R.L.
    An agar media for the differentiation of Lactobacillus buigaricus and Streptococcus thermophilus.
    J. Dairy Sci. 1973; 56: 634
    • Google Scholar
27. • Radke-Mithcell L.C.
    • Sandine W.E.
    Associative growth and differential enumeration of Streptococcus thermophilus and Lactobacillus buigaricus: a review.
    J. Food Prot. 1984; 47: 245
    • Google Scholar

28. Salant, A. 1972. Nonnutritive sweeteners. Page 523 in Handbook of food additives. 2nd ed. T. E. Furia, ed.

    • Google Scholar
29. • Sandberg-Howe C.
    Effective yogurt flavoring it's all a matter of leste.
    Dairy Rec. 1980; 81: 54
    • Google Scholar
30. • Sandine W.E.
    • Hill W.M.
    • Thompson H.
    Acid producing microorganisms. Ch. 15.
    in: Speck M.L. Compendium of methods for the microbiological examination of foods. Am. Publ. Health Assoc., Washington,DC1976
    • Google Scholar
31. • Schmidt R.H.
    • Sistrunk C.P.
    • Richter R.L.
    • Cornell J.A.
    Heat treatment and storage effects on texture characteristics of milk and yogurt systems fortified with oilseed proteins.
    J. Food Sci. 1980; 45: 471
    • Scopus (30)
    • Crossref
    • Google Scholar
32. • Steel R.G.D.
    • Torrie J.H.
    Principles and procedures of statistics: a biometrical approach.
    2nd ed. McGraw-Hill, Inc., New York, NY1980
    • Google Scholar
33. • Stone H.
    • Sidel J.
    • Oliver S.
    • Woolsey A.
    • Singleton R.C.
    Sensory evaluation by quantitative descriptive analysis.
    Food Technol. 1974; 28: 24
    • Google Scholar
34. • Valenzky R.
    Fruit is a key ingredient in yogurt success story.
    Am. Dairy Rev. 1978; 40: 14,53
    • Google Scholar