Changes of Physico-Chemical Properties in Liquid-type Yogurt with Lactobacillus casei 00692 duirng Fermentation

This study was carried out to find the physico-chemical attributes for liquid-type yogurt with Lactobacillus casei 911LC during 72 hr fermentation at $37^{\circ}C$. The pH decreased up to 32 hr and plauteaued thereafter. The growth of lactic acid bacteria sharply increased with $2.0{\times}\;10^6\;cfu/mL$ up to 40 hr of fermentation and slowly increased thereafter. The free amino acids produced during the fermentation reached the maximum value at 40 hr and gradually decreased thereafter. The present data showed that the range of optimum fermentation time for liquid-type yogurt using Lactobacillus casei 00692 was from 40 to 44 hr.