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KMID : 0380619910230050587
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 5 p.587 ~ p.592
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Study on Preparation of Yogurt from Milk and Rice
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Abstract
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The curd yogurt was prepared from milk or milk added with skim milk powder or four types of rice powder. Acid production by lactic acid bacteria in milk containing additive of 2% (w/v) was investigated and quality of curd yogurt (sensory property and keeping quality) was examined. Some organic acids in curd yogurt were analyzed by HPLC. Four types of rice powder, particularly brown rice, stimulated acid production by lactic acid bacteria more than control (milk yogurt). Among 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 markedly increased during the fermentation by L. bulgaricus for 24 hours while the amount of citric acid markedly decreased. Addition of rice lxowders to milk slightly reduced sensory property of curd yogurt. Among four types of rice powder tested, tongil rice added sample showed better sensory acceptability than other samples. When curd yogurt was kept at 5℃ for two weeks, acidity and number of viable cells of curd yogurt were not changed.
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