Sensory Properties and Taste Compounds of Fermented Milk Produced by Lactococcus lactis and Streptococcus thermophilus

この論文にアクセスする

この論文をさがす

著者

抄録

The aim of this study was to characterize the sensory properties and taste compounds of the fermented milk (FM) produced by two species of lactic acid bacteria, <I>Lactococcus lactis</I> and <I>Streptococcus thermophilus</I> for 16 hours, and to compare them with those of yogurt (YG) made from the same reconstituted milk by <I>Lactobacillus bulgaricus</I> and <I>S. thermophilus.</I> Sensory evaluation showed that the sourness of FM was significantly weaker than that of YG, and that the lactic acid content of FM was significantly smaller than that of YG. The sourness intensity of an organic acid solution reconstituted on the basis of analyses of organic acids in FM was significantly weaker than that of YG. From these results, differences in lactic acid content appeared to be related to differences in sourness intensity between FM and YG.

収録刊行物

  • Food science and technology research  

    Food science and technology research 14(2), 183-189, 2008-03-01 

    Japanese Society for Food Science and Technology

参考文献:  23件

参考文献を見るにはログインが必要です。ユーザIDをお持ちでない方は新規登録してください。

各種コード

  • NII論文ID(NAID)
    10021185071
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  J-STAGE 
ページトップへ