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KMID : 0380619900220060700
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 6 p.700 ~ p.706
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Study on Preparation of Yogurt Milk and Soy Protein
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Abstract
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The curd yogurt was prepared from milk or milk added with skim milk powder or soy proteins. Acid production by lactic acid bacteria in milk containing additive of 2% was investigated and quality of curd yogurt(sensory property and keeping qualiy) was examined. Some organic acids in curd yogurt were analyzed by HPLC. The soy proteins. particularly defatted soy flour or soy flour, stimulated acid production by lactic acid bacteria more than skim milk powder. Among the four organisms tested, Leuconostoc mesenteroides and Lactobacillus bulgaricus produced more acid than L. casei and L. delbrueckii. HPLC analysis of organic acids in curd yogurt showed that the amount of lactic acid and acetic acid markedly increased during the fermentation by L. bulgaricus for 24 hours while the amount of citric acid markedly decreased. The major organic acid produced during the fermentation was lactic acid. Addition of soy proteins to milk reduced sensow property of curd yogurt. Among the soy proteins tested, soy protein concentrate or soy protein isolate added sample showed better sensory acceptability than other samples. When curd yogurt was kept at 5℃ for two weeks; titratable acidity, pH and number of viable cells of curd yogurt were not changed.
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