Physicochemical Properties of Kefir Manufactured by a Two-Step Fermentation

• 발행기관: 한국축산식품학회
• 저자명: Sung Ho Yoo Ki Seung Seong Sung Sik Yoon
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제33권 제6호, 744~751쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2013.12.31

영문 초록

The objective of this study was to assess the physicochemical and sensory changes of a kefir manufactured by a two-step fermentation (MTY, 1st step: 37oC for 9 h; 2nd step: 24oC for 15 h) and compare it with kefirs produced by two conventional methods (GTY, fermentation at 37oC for 24 h; KEY, 22oC for 24 h). Rapid changes in pH and titratable acidity (TA) were observed in samples from all three manufacturing methods during fermentation process and storage period. Lactic acid bacteria (LAB) counts of MTY increased gradually up to 12 h of fermentation, reaching 9.28 Log CFU/mL, with maximum value observed in this experiment of 9.48 Log CFU/mL. The LAB counts of all samples decreased significantly during storage. The highest viscosity was observed for MTY (1750-1771 cPs), compared with the lowest viscosity observed for KEY (1250-1277 cPs). The viscosity of all samples increased slightly during storage (1250-1805 cPs, p

키워드

kefir two-step fermentation physicochemical property sensory analysis Streptococcus thermophilus