期刊
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
卷 71, 期 1, 页码 112-121出版社
WILEY
DOI: 10.1111/1471-0307.12341
关键词
Vat commercial cultures; Yoghurt from ovine milk; Texture; Fermentation; Rheological properties; Organoleptic
资金
- Agro Technological Institute (ITACyL)
- INIA (National Institute for Agricultural and Food Research and Technology) [RTA2012-00113-CO2-01]
- FEDER
- Luis Rodriguez of the Dairy Technological Station (ETL-ITACyL)
Six commercial starter cultures, all blends of Streptococcus thermophilus sp. and Lactobacillus bulgaricus sp., were compared for enhanced texture and flavour in yoghurt prepared from ovine milk. The fermentation patterns differed between starters, with YF-L903 (E) showing the fastest fermentation but slower post-acidification. YC-X11 (A) produced the slowest acidification, while YC-380 (B) resulted in the fastest post-acidification. Textural and colour properties were affected significantly by the culture used. YF-L903 (E) enhanced the firmness and luminosity of the yoghurt over storage, increasing mouthfeel and creaminess, as compared to yoghurts prepared with the other starter cultures starters studied.
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