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2014•Journal of Dairy Science and TechnologyRequires access

Effect of Starters Consisting of Different Proportions of Streptococcus thermophilus to Lactobacillus delbrueckii subsp. bulgaricus on the Quality of Fermented Milk

Chen Shi-xia

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Abstract

The impact of mixed starters consisting of Streptococcus thermophilus PZST4 and Lactobacillus bulgaricus PZLB5 in different proportions on the fermentation period of fermented milk and its acidity, texture, syneresis and flavor during storage was investigated. The results showed that viable cell ratios between Streptococcus thermophilus PZST4 and Lactobacillus bulgaricus PZLB5 had a striking effect on the quality of fermented milk, and a ratio of 50000:1 was the optimal combination based on the quality parameters tested.

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What this paper is about

The impact of mixed starters consisting of Streptococcus thermophilus PZST4 and Lactobacillus bulgaricus PZLB5 in different proportions on the fermentation period of fermented milk and its acidity, texture, syneresis and flavor during storage was investigated. The results showed that viable cell ratios between Streptococcus thermophilus PZST4 and Lactobacillus bulgaricus PZLB5 had a striking effect on the quality of fermented milk, and a ratio of 50000:1 was the optimal combination based on the quality parameters tested.

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Available abstract

The impact of mixed starters consisting of Streptococcus thermophilus PZST4 and Lactobacillus bulgaricus PZLB5 in different proportions on the fermentation period of fermented milk and its acidity, texture, syneresis and flavor during storage was investigated. The results showed that viable cell ratios between Streptococcus thermophilus PZST4 and Lactobacillus bulgaricus PZLB5 had a striking effect on the quality of fermented milk, and a ratio of 50000:1 was the optimal combination based on the quality parameters tested.

Key concepts: Streptococcus thermophilus, Lactobacillus, Syneresis, Lactobacillus delbrueckii subsp. bulgaricus, Food science, Fermentation, Flavor, Fermentation starter

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Effect of Starters Consisting of Different Proportions of Streptococcus thermophilus to Lactobacillus delbrueckii subsp. bulgaricus on the Quality of Fermented Milk — Research Paper | ScholarLens