해양심층수 첨가가 요구르트의 품질에 미치는 영향
Effects of Deep Sea Water Addition on the Quality of Yoghurt
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In this study, the deep sea water(DSW) is added in yoghurt to determinate the effects on quality of yoghurt. 10% of DSW is appropriate for making yoghurt. The changes of pH, acidity and number of lactic acid bacteria is almost same between the control and DSW added yoghurt during the fermentation. The viscosity of DSW added yoghurt is lower than the viscosity of the control yoghurt. During the storage, the changes of pH and acidity in DSW added yoghurt is more stable than the changes in the control. The survival rate of lactic acid bacteria in DSW added yoghurt is higher than the survival rate in the control. The changes of syneresis in DSW added yoghurt is less than the changes in the control. DSW added yoghurt has less Volatail aroma compound than the control. The features of fermentation between DSW added yoghurt and the control is similar and during the storage, the changes of syneresis and acidity in DSW added yoghurt is more stable than the changes in the control
Abstract
In this study, the deep sea water(DSW) is added in yoghurt to determinate the effects on quality of yoghurt. 10% of DSW is appropriate for making yoghurt. The changes of pH, acidity and number of lactic acid bacteria is almost same between the control and DSW added yoghurt during the fermentation. The viscosity of DSW added yoghurt is lower than the viscosity of the control yoghurt. During the storage, the changes of pH and acidity in DSW added yoghurt is more stable than the changes in the control. The survival rate of lactic acid bacteria in DSW added yoghurt is higher than the survival rate in the control. The changes of syneresis in DSW added yoghurt is less than the changes in the control. DSW added yoghurt has less Volatail aroma compound than the control. The features of fermentation between DSW added yoghurt and the control is similar and during the storage, the changes of syneresis and acidity in DSW added yoghurt is more stable than the changes in the control
참고문헌 (7)
- Kim, M. S, "Physicochemical Properties of Commenrcial Yoghurt in Korea", Korean J. Food Sci. Technol, 25, pp.340~344 (1993)
- Kroger, M, "Quality of yoghurt", J. Dairy Sci, 59(2), pp.344~350 (1976)
- Rasic, J. L, "Yoghurt: Scientific Grounds, Technology, Manufacture and Preparation", pp.63~ (1978), Tech. Dairy Publishing House
- Rasic, J. L, "Yoghurt: Scientific Grounds, Technology, Manufacture and Preparation", pp.90~ (1978), Tech. Dairy Publishing House
- 김경희, "우유와 곡류를 이용한 요구르트의제조", Korean J. Food Sci. Technol, 25, pp.130~135 (1993)
- 배형철, "유산균주의 종류에 따른 쌀 첨가 요구르트의 발효 특성", 한국동물자원과학회지, 46(4), pp.677~686 (2004), 한국동물자원과학회
- 한영숙, "소금의 종류와 농도가 배추김치에서 분리한 유산균의 생육에 미치는 영향", 한국식품과학회지, 35(4), pp.743~747 (2003), 한국식품과학회