Comparison on commercial Caspian Sea yogurt starters and combined of bacteria strains used to make yogurt

• Main Authors: Hsiao-Wei Chang, 張筱薇
• Other Authors: Jeng-Huh Yang
• Format: Others
• Language: zh-TW
• Published: 2011
• Online Access: http://ndltd.ncl.edu.tw/handle/54991526518588050412

碩士 === 國立嘉義大學 === 動物科學系研究所 === 99 === The purpose of this study was to investigate the commercial Caspian Sea yogurt starters and the combination of starters of Lactococcus lactis subsp. cremoris BCRC 12585 and Acetobacter orientaris FA BCRC 10382 for making yoghurt-like products. Commercial Caspian Sea yogurt starters as control group and different combined ratio of those two bacteria starters （1：1, 1：2, 2：1, 3：2, 2：3） as the treatment groups. The total inoculum in each treatment was 3% in pasteurized whole milk. After 13 hours incubation at 27℃, the number of lactic acid bacteria, acidity, pH, viscosity, gel strength, and sensory evaluation were determined. The results showed that the combination of lactic acid and acetic acid bacteria for making yoghurt-like products, their bacteria number, acidity, pH, viscosity, gel strength, and sensory evaluation were lower than those in the control group, however the 1：1 ratio of combination of BCRC 12586 and BCRC 10382 for making yoghurt was more close to control group.