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頁籤選單縮合
題 名 | 含寡醣原料乳對酸酪乳品質之影響=Effects of Milk Contained Oligosaccharides on the Quality of Yoghurt |
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作 者 | 陳俊吉; 曾再富; 黃建榕; 陳文賢; | 書刊名 | 台灣農學會報 |
卷 期 | 12:1 2011.02[民100.02] |
頁 次 | 頁45-56 |
分類號 | 473.7 |
關鍵詞 | 牛乳; 寡醣; 酸酪乳; 品質; Milk; Oligosaccharides; Yoghurt; Quality; |
語 文 | 中文(Chinese) |
英文摘要 | This study was attempted to determine the effects of alginate β-galactosidase beads on oligosaccharides biosynthesis in milk and on the quality of yoghurt made by the milk. Two percent Na-alginate solutions were used to produce alginate β-galactosidase beads. Those alginate beads with or without β-galactosidase were added to the milk to produce oligosaccharides. Total sugars, pH value, titrable acidity, curd hardness, lactic acid bacterial counts and sensory evaluation were determined. The results showed milk treated with alginate β-galactosidase beads (the treatment) had higher oligosaccharide contents than the control (milk treated with alginate beads but containing no β-galactosidase). During 6 hr fermentation, the pH values of all yoghurt decreased with a prolonged fermentation period, but the treatment had lower pH than the control at 6 hr. However, the treatment had higher titrable acidity than the control at 6 hr. In addition, the treatment had higher lactic acid bacterial counts than the control during the fermentation period. No significant difference was observed in curd hardness and sensory evaluation between the treatment and the control. In conclusion, yoghurt made from alginate β-galactosidase beads had not only had higher lactic acid bacterial counts, but also a shorter the coagulation time than the control. |
本系統中英文摘要資訊取自各篇刊載內容。