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

• OMAEA Masato

  Graduate School of Biosphere Science, Hiroshima University

• MAEYAMA Yoshiaki

  Research and Development Division, Nippon Luna Inc.

• NISHIMURA Toshihide

  Graduate School of Biosphere Science, Hiroshima University

Abstract

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, Lactococcus lactis and Streptococcus thermophilus for 16 hours, and to compare them with those of yogurt (YG) made from the same reconstituted milk by Lactobacillus bulgaricus and S. thermophilus. 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.

Journal

• Food Science and Technology Research

  Food Science and Technology Research 14 (2), 183-189, 2008

  Japanese Society for Food Science and Technology

Keywords

• yogurt
• fermented milk
• sensory evaluation
• pH
• acidity

Details

• CRID: 1390282679433593088
• NII Article ID: 10021185071
• NII Book ID: AA11320122
• DOI: 10.3136/fstr.14.183
• ISSN: 18813984
• ISSN: 13446606
• Text Lang: en
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed