Effect of Casein Hydrolysates on Yogurt Fermentation and Texture Properties during Storage

Autor:	Qiang-Zhong Zhao, Mou-Ming Zhao, Yue-Ming Jiang, Cui Chun, Jin-Shui Wang
Jazyk:	angličtina
Rok vydání:	2006
Předmět:	yogurt casein hydrolysates acidification viability texture properties sensory evaluation Biotechnology TP248.13-248.65 Food processing and manufacture TP368-456
Zdroj:	Food Technology and Biotechnology, Vol 44, Iss 3, Pp 429-434 (2006)
Druh dokumentu:	article
ISSN:	1330-9862 1334-2606
Popis:	Effects of casein hydrolysates by papain on acidification of the yogurts and growth of probiotic bacteria during yogurt fermentation have been investigated. The viability of probiotic bacteria and texture characteristics of the yogurts during storage at 4 °C have been evaluated. The hydrolysates strongly decreased the fermentation and coagulation time of the yogurts. The post-fermentation acidification was retarded by the hydrolysates. The hydrolysates increased the probiotic counts during initial fermentation stage. The growth of the probiotic organisms decreased at the final stage. Survival of probiotic bacteria was improved by the hydrolysates. The hydrolysates significantly (p
Databáze:	Directory of Open Access Journals
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