Sensory properties and taste compounds of fermented milk produced by Lactococcus lactis and Streptococcus thermophilus

被引：14
|
作者：
Omae, Masato [1 ]
Maeyama, Yoshiaki [2 ]
Nishmura, Toshihide [1 ]
机构：
[1] Hiroshima Univ, Grad Sch Biosphere Sci, Higashihiroshima, Hiroshima 7398528, Japan
[2] Nippon Luna Inc, Div Res & Dev, Yawata City, Kyoto 6148183, Japan
来源：
FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2008年 / 14卷 / 02期
关键词：
yogurt; fermented milk; sensory evaluation; pH; acidity;
D O I：
10.3136/fstr.14.183
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this study was to characterize the sensory properties and taste compounds of the fermented milk (FM) produced by two species of lactic acid bacteria, Lactococcus lactis and Streptococcus thermophilus for 16 hours, and to compare them with those of yogurt (YG) made from the same reconstituted milk by Lactobacillus bulgaricus and S. thermophilus. Sensory evaluation showed that the sourness of FM was significantly weaker than that of YG, and that the lactic acid content of FM was significantly smaller than that of YG. The sourness intensity of an organic acid solution reconstituted on the basis of analyses of organic acids in FM was significantly weaker than that of YG. From these results, differences in lactic acid content appeared to be related to differences in sourness intensity between FM and YG.
引用
收藏
页码：183 / 189
页数：7
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