Title: Effect of milk compositions on the flavour of soy yogurt
Abstract: The effect of milk compositions including lactose,casein and whey protein on the flavour of soy yogurt fermented by Lactobacillus helveticus LH-B02 and Lactobacillus casei L.casei-01 was studied by the pH value,acidity,texture and sencharacterisyics.The result showed that: the three different compositions have different effect on the flavour of soy yogurt: the composition of lactose obviously accelerated the production of acid and the acidity reached 57.00 °T,74.71 °T and 84.10 °T respectively after 6 h fermentation with the addition of 0,0.5% and 1% lactose;the composition of casein was able to increase the hardness and water holding capacity of the product;the composition of whey protein was able to accelerate the production of acid slightly,meanwhile,decrease the hardness,fracturability and gumminess of the soy yogurt.
Publication Year: 2011
Publication Date: 2011-01-01
Language: en
Type: article
Access and Citation
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot