Effect of acidification by lactococci and GDL on physiochemical properties of probiotic Quarg cheese
| Autor: | Yu-Chiu Tong, 童育萩 |
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| Rok vydání: | 2008 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 96 The aim of this study was to investigate the effects of different types of acidification on viability and quality of probiotic Quarg cheeses. Two batches of Quarg cheeses were firstly produced by lactococci or GDL acidifications, and they were mixed with probiotic (Bifidobacterium bifidum BCRC 14146 and Bifidobacterium catenulatum BCRC 14667) fermented milk or cream respectively to produce four batches of probiotic Quarg cheese. The viability, physiochemical property, and sensory evaluation of each product were analyzed during storage at 4℃ for 28 days. The results of viability analysis showed that lactococci acidification probiotic Quarg cheese were greater than 7 log cfu/g compared with 5~6 log cfu/g remained in GDL acidification Quarg cheese. In sensory evaluation, lactococci acidification Quarg cheese scored greater than 4 points from a 7-point scale, and attained better texture, flavour, and acceptability (P |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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