Quality Changes In Yoghurt During Storage In Different Packaging Materials

This work shows the influence of the storage and the type of packaging on flavoured stirred yoghurt quality, whereas fat content and storage time had greater consequences on physicochemical and sensory properties. The analyses of the yoghurts over the course of time for all kinds of packaging revealed a rapid evolution of the low-fat yoghurts during the first 14 days at the physico-chemical and sensory levels. Concerning packaging effects, the highest aroma quantities released above the yoghurts were observed for those conditioned in glass, confirming that glass is an almost perfect barrier, is inert, and does not interact with the packaged food to any considerable extent.