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KMID : 0380619940260060814
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 6 p.814 ~ p.818
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Effect on Fermentation and Storage of Yogurt Using Control System of Refrigerator
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성낙계/Sung, Nack Kie
이광훈/김양우/고용덕/전성식/정희엽/김경숙/Lee, Kwang Hoon/Kim, Yang Woo/Ko, Yong Duck/Chun, Sung Sik/Chung, Hee Yeep/Kim, Kyeong Sook
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Abstract
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Control system for both rapid fermentation and storage of yogurt in refrigerator was developed and its performance was investigated. Fermentation temperature for normal and Bifidus containing yogurt was maintained at maximum 40℃ for about 7 and 11 hours, respectively. The pH, acidity, total viable cell number of lactic acid bacteria and viscosity of both yogurts after completing the fermentation were 4.23∼4.29, 0.93∼0.97%, 4.8 × 10^(7)∼2.54 × l0^8 cfu/ml and 1,700∼1,810 cp, respectively. The rate of fermentation for normal yogurt was faster than that of Bifidus yogurt. The changes of pH, acidity, viable cell number and viscosity during storage time were 4.09∼4.54, 0.76∼1.1%, 9.4 × 106∼5.68×10^8 cfu/ml and 1,450∼2,000 ep, respectively. Yeast and fungi were not nearly detected during storage time for both yogurts.
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