2010•Zhongguo rupin gongyeRequires access
Study on the fermentation character of different yogurt strains
Jian Mao, Ning Jia, Zhao JianXin, Zhang Hao
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Abstract
To screen starter cultures for yogurt production,the fermentation characteristics of 5 lactic acid bacteria strains were studied.According to the stability and coagulation time of the strains and the properties of the fermented milks such as syneresis,texture profile analysis and sensory evaluation.The results showed that the fermented milks made with strain LG23 had high viscosity and adhesive force,with softer texture than the fermented milks made with the other strains.The fermented milk made with strain 54 had the best sensory scores.On the other hand,strong post-acidification was observed in the fermented milk made with strain S28.