Determination of CO₂ Content in the Headspace of Spoiled Yogurt Packages

Figure 2

Changes in the CO₂ content (a) and the number of yeasts (b) during the incubation (30°C) of yogurt (“Vedro,” 2.8% milk fat) packed in PVC cups (180 g) and the PVP bottles (500 g, 1000 g) contaminated with the yeast Candida kefyr with initial concentration of 1 CFU/cm³ (open symbols) and 5 CFU/cm³ (black symbols). The error bars represent standard deviation on experimental data.

(a)

(b)