Akgun Abdullah, Yazici Fehmi, Gulec Haci Ali
Engineering Faculty Department of Food Engineering Trakya University Edirne Turkey.
Engineering Faculty Department of Food Engineering Ondokuz Mayis University Samsun Turkey.
Food Sci Nutr. 2017 Dec 21;6(2):492-502. doi: 10.1002/fsn3.580. eCollection 2018 Mar.
The combined effects of starter culture type (SCT) and incubation final pH (IFpH) on the physicochemical and organoleptic properties of buffalo milk yogurt containing 3 g·100 g milk fat were investigated throughout 20 days of storage at 4°C. The postacidification kinetics fitted to zero-order reaction for all buffalo milk yogurt samples. The reaction rate constants of the buffalo milk yogurt samples containing YC-X11, ABY-2, and ABT-4 cultures were 0.010, 0.007, and 0.004 g·100 g·day, respectively. Regardless of the IFpH, the absence of subsp. in the starter culture increased the syneresis. , a*, and values were not affected by the IFpH and the SCT. ABY-2 culture increased the amount of organic acids during cold storage in comparison with the YC-X11, while its effect on the proportions of saturated and unsaturated fatty acids was not significant. The results of sensory evaluation revealed that a more acceptable buffalo milk yogurt can be manufactured by using probiotic ABY-2 culture.
在4°C下储存20天的过程中，研究了发酵剂类型（SCT）和发酵终点pH值（IFpH）对含3 g·100 g乳脂肪的水牛奶酸奶的理化性质和感官特性的综合影响。所有水牛奶酸奶样品的后酸化动力学均符合零级反应。含有YC-X11、ABY-2和ABT-4发酵剂的水牛奶酸奶样品的反应速率常数分别为0.010、0.007和0.004 g·100 g·天。无论IFpH如何，发酵剂中缺乏亚种都会增加乳清析出。L*、a和b值不受IFpH和SCT的影响。与YC-X11相比，ABY-2发酵剂在冷藏期间增加了有机酸的含量，而其对饱和脂肪酸和不饱和脂肪酸比例的影响不显著。感官评价结果表明，使用益生菌ABY-2发酵剂可以生产出更受欢迎的水牛奶酸奶。
