호상 yoghurt의 점도에 관한 연구

• 영문명: Studies on the viscosity of viscous yoghurt
• 발행기관: 한국예방수의학회
• 저자명: 김혁진(Hyuc Jin Kim) 김태종(Tae Jong Kim) 윤화중(Hwa Joong Yoon)
• 간행물 정보: 『Korean Journal of Veterinary Public Health』Vol.18, No.3, 301~305쪽, 전체 5쪽
• 주제분류: 의약학 > 면역학
• 파일형태: PDF
• 발행일자: 1994.11.30

영문 초록

In order to investigate the affected viscosity factors in viscous yoghurt, the experiments were done. The results obtained are summarized as follow ; 1. The viscosity of viscous yoghurt was effected by strain of lactic acid bacteria. On the viscosity of yoghurt culture, the highest was Lactobacillus helveticus (L. helveticus), 2nd was Lactobacillus bulgaricus (L. bulgaricus) 3rd was Streptococcus thermophilus (Str. thermophilus) and 4th was Lactobacillus acidophilus (L. acidophilus). The lowest was Lactobacillus casei (L. casei). 2. About 12% of total solid (milk solid non-fat) as medium thickness is suitable for the manufacture of yoghurt of high viscosity. 3. Fermention temperature effected on the viscosity of yoghurt culture. Therefore, optimum growth temperature of each strain should be given for obtaining high viscosity. 4. 2~3% of starter is suitable for the high viscosity of yoghurt culture. 5. Increasing sugar proportion is a factor in decreasing viscosity of yoghurt culture. More than 9% of sugar proportion was decreased more the viscosity of yoghurt culture.

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키워드

Viscous yoghurt Viscosity Total solid Starter