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KMID : 1024620050250040483
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Food Science of Animal Resources
2005 Volume.25 No. 4 p.483 ~ p.493
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Fermentation Properties of the Mixed Yogurt Prepared with Bovine Milk and Soybean Milk
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Bae Hyoung-Churl
Nam Myoung-Soo
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Abstract
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This experiment was carried out to examine the fermentation properties of yogurt prepared with bovine milk and soybean milk at the mixed ratios of 3:1, 2:1, 1:1, 1:2 and 1:3. The effect of bovine milk and soybean milk on promoting the fermentation was higher un pH was when Lactobacillus salivarius ssp. salivarius CNU27, lactic culture 1(Lactobacillus delbrueckii ssp. bulgaricus(LB12)), Streptococcus salivarius ssp. thermophilus (ST36) and Lactobacillus acidophilus KCTC3150 were used. Titratable acidity was the highest when lactic culture 1[Lactobacillus delbrueckii ssp. bulgaricus(LB12), Streptococcus salivarius ssp. thermophilus(ST36)] was mea and the mixed ratio of bovine milk and soybean milk was 2:1. The average viable counts of lactic acid bacteria was the highest level of cfu/ml when Lactobacillus salivarius ssp. salivarius CNU27 was used, and the mixed ratio of bovine milk and soybean milk was 1:3. the highest lactic acid production was 412.52mM when lactic culture 1[Lactobacillus delbrueckii ssp. bulgaricus (LB12), Streptococcus salivarius ssp. thermophilus (ST36)] was used, and the mixed ratio of bovine milk and soybean milk was 1:1. The production of acetic acid was the highest and the concentration was 394.01mM when lactic culture 2(Bifidobacterium longum, Lactobacillus acidophilus, Streptococcus salivarius ssp. thermophilus) was used and the mixed ratio of bovine milk and soy bean milk was 3:1. Tn the carbohydrate hydrolysis, stachyose was hydrolyzed as compared with the control when Lactobacillus salivarius subsp salivarius CNU27 was used, and the mixed ratio of bovine milk and soy bean milk was 1:3. The highest viscosity of yogurt was cP when the mixed ratio of bovine milk and soybean milk was 1:3. The overall acceptability, , was the highest when Lactobacillus acidophilus KCTC3150 was used and when the mixed ratio of bovine milk and soybean milk was 2:1.
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KEYWORD
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bovine milk, soybean milk, overall acceptability
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