Jia Ru, Chen Han, Chen Hui, Ding Wu
College of Food Science and Engineering, Northwest A&F University, Yangling Shaanxi 712100, China.
College of Food Science and Engineering, Northwest A&F University, Yangling Shaanxi 712100, China.
J Dairy Sci. 2016 Jan;99(1):221-7. doi: 10.3168/jds.2015-10114. Epub 2015 Nov 18.
The effect of fermentation with Lactobacillus rhamnosus GG on the product quality of goat milk yogurt using traditional yogurt starter was studied through single-factor experiments and orthogonal experiments. The optimum fermentation condition was evaluated by the titratable acidity of goat milk yogurt, water-retaining capability, sensory score, and texture properties; the fatty acids of the fermented goat milk were determined by a gas chromatograph. Results indicate that high product quality of goat milk yogurt can be obtained and the content of short-chain and medium-chain fatty acids can be decreased significantly when amount of sugar added was 7%, inoculation amount was 3%, the ratio of 3 lactic acid bacteria--Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, and L. rhamnosus GG--was 1:1:3, and fermentation temperature was 42°C.
通过单因素实验和正交实验，研究了鼠李糖乳杆菌GG发酵对使用传统酸奶发酵剂的山羊奶酸奶产品质量的影响。通过山羊奶酸奶的可滴定酸度、保水能力、感官评分和质地特性来评估最佳发酵条件；采用气相色谱法测定发酵山羊奶中的脂肪酸。结果表明，当添加糖量为7%、接种量为3%、3种乳酸菌（德氏乳杆菌保加利亚亚种、嗜热链球菌和鼠李糖乳杆菌GG）比例为1:1:3、发酵温度为42℃时，可获得高质量的山羊奶酸奶，且短链和中链脂肪酸含量可显著降低。
