Determination of CO₂ Content in the Headspace of Spoiled Yogurt Packages

Figure 3

The relations between averaged values of CO₂ content in headspace and yeast level in the yogurt (“Vedro,” 2.8% milk fat) packed in PVC cups (180 g) and the PVP bottles (500 g, 1000 g) during incubation (30°C) of not-contaminated (open symbols) and contaminated with the yeast Candida kefyr (black symbols) samples. Prediction area ellipses were defined by the coefficient of 90%.