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KMID : 1024620050250010084
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Food Science of Animal Resources
2005 Volume.25 No. 1 p.84 ~ p.91
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Studies on the Properties of the Stirred Yogurt Manufactured by Exopolysaccharide Producing Lactic Acid Bacteria
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Kang Ho-Jin
Baick Seung-Chun
Yu Jae-Hyeun
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Abstract
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We investigated fermentation characteristics and the amount of exopolysaccharide (EPS) produced, and the correlation between EPS and rheological properties in stirred yogurt fermented with Streptococcus thermophilus St-Body 1. The changes of pH and lactic acid concentrations of yogurt showed different patterns according to fermentation temperatures. About 20 to 40% of lactose was utilized during 6 hrs incubation. The higher number of lactic acid bacteria was obtained at 31℃ incubation temperature rather than other incubation temperatures. The higher amount of EPS was produced at 12 hr or 24 hr rather than other incubation period at the same fermentation temperatures. The viscosity continuously increased during the fermentation period, however the syneresis of yogurt was shown the lowest value at 37℃ for 30 hrs incubation. In physical properties, the hardness and adhesiveness increased continuously with decreasing cohesiveness and elasticity as incubation process was extended. The stirred yogurt fermented with S. thermophilus St-Body 1 at 37℃ for 24 hr resulted in the highest score at each sensory evaluation category.
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KEYWORD
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exopolysaccharide, S. thermophilus St-Body 1, yogurt, viscosity, syneresis
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