Son Jang Keun, Jo Yeon Jae, Jung Yun Jo, Lee Youn Ri, Lee Junsoo, Jeong Heon Sang
Department of Food Science & Biotechnology, Chungbuk National University, Cheongju-si 28644, Republic of Korea.
Department of Food and Nutrition, Daejeon Health Sciences College, Daejeon 34504, Republic of Korea.
Nutrients. 2023 Aug 7;15(15):3490. doi: 10.3390/nu15153490.
The fermentation and quality characteristics of yogurt were investigated according to the inoculation concentration of . The total sugar content of yogurt decreased as the fermentation time increased, and with an increased concentration of treatment the fermentation time decreased rapidly. As fermentation progressed, the lactose content decreased rapidly at the beginning and gradually decreased as the pH decreased. Depending on the treatment concentration, the lactose content varied from 0.29 ± 0.01 to 0.47 ± 0.01% and was 0.5% or less in all experimental groups. The experimental group inoculated with 0.0015% of displayed the best results in all categories, including pH, total acidity, lactic acid content, solid non-fat content, and total lactic acid bacteria count, which are factors that determine the quality of yogurt. In summary, the experimental group inoculated with 0.0015% of was determined to be the highest quality yogurt.
根据[接种物名称]的接种浓度研究了酸奶的发酵和品质特性。酸奶的总糖含量随发酵时间增加而降低，且随着[接种物名称]处理浓度的增加，发酵时间迅速缩短。随着发酵的进行，乳糖含量在开始时迅速降低，随后随着pH值下降而逐渐降低。根据[接种物名称]处理浓度的不同，乳糖含量在0.29±0.01%至0.47±0.01%之间变化，所有实验组的乳糖含量均为0.5%或更低。接种0.0015%[接种物名称]的实验组在包括pH值、总酸度、乳酸含量、非脂固形物含量和总乳酸菌计数等所有类别中均表现出最佳结果，这些都是决定酸奶品质的因素。总之，接种0.0015%[接种物名称]的实验组被确定为品质最高的酸奶。
