期刊
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
卷 59, 期 3, 页码 216-221出版社
WILEY
DOI: 10.1111/j.1471-0307.2006.00264.x
关键词
exopolysaccahride; set yogurts; total solids; whey separation
This study compared the pattern of whey separation determined by siphon, drainage and centrifugation method in set yogurts as affected by solid contents (9% and 14%) and exopolysaccharide (EPS)-producing starter cultures. The level of whey separation determined by all three methods decreased as the total solids increased. There was a further decrease in whey separation in yogurts made using EPS-producing starter cultures as determined by the siphon method at both solid contents as compared with those made with non-EPS starter cultures. There was no difference in the level of whey separation as determined by the drainage method in products made at the same solids content (both 9% and 14%). A higher level of whey separation was observed in the product made using EPS starter cultures as determined by centrifugation method than that with non-EPS starter cultures at 9% solids. At 14% solids level, the values were higher in the product made by non-EPS starter cultures than that made with EPS starter cultures.
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