Song Minyu, Park Won Seo, Yoo Jayeon, Han Gi-Sung, Kim Bu-Min, Seong Pil-Nam, Oh Mi-Hwa, Kim Kyung-Woon, Ham Jun-Sang
Animal Products Research and Development Division, National Institute of Animal Science, RDA, Wanju 55365, Korea.
Animal Biotechnology Division, National Institute of Animal Science, RDA, Wanju 55365, Korea.
Korean J Food Sci Anim Resour. 2017;37(5):773-779. doi: 10.5851/kosfa.2017.37.5.773. Epub 2017 Oct 31.
The effect of addition of the probiotic KACC 91563 on the chemical and sensory properties of Kwark cheese produced using CHN-11 as a cheese starter were investigated. The addition of KACC 91563 to Kwark cheese did not change the composition or pH value of the cheese, compared with control. KACC 91563 survived at a level of 7.58 Log CFU/g and did not have any negative effect on survival of the cheese starter. A sensory panel commented that the addition of KACC 91563 made Kwark cheese more desirable to consumers, and that the probiotic supplementation had no effect on perceived taste. Thus, KACC 91563 can be used for inclusion of probiotic bacteria in cheese.
研究了添加益生菌KACC 91563对以CHN-11作为奶酪发酵剂生产的夸克奶酪的化学和感官特性的影响。与对照组相比，向夸克奶酪中添加KACC 91563并未改变奶酪的成分或pH值。KACC 91563以7.58 Log CFU/g的水平存活，并且对奶酪发酵剂的存活没有任何负面影响。一个感官评价小组评论说，添加KACC 91563使夸克奶酪对消费者更具吸引力，并且益生菌添加对感知味道没有影响。因此，KACC 91563可用于在奶酪中添加益生菌。
