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Studies on the Properties of the Stirred Yogurt Manufactured by Exopolysaccharide Producing Lactic Acid Bacteria  

Kang Ho-Jin (Institute of Dairy Food Research, Seoul Dairy Co-op.)
Baick Seung-Chun (Institute of Dairy Food Research, Seoul Dairy Co-op.)
Yu Je-Hyun (Department of Dairy Science, Konkuk University)
Publication Information
Food Science of Animal Resources / v.25, no.1, 2005 , pp. 84-91 More about this Journal
Abstract
We investigated fermentation characteristics and the amount of exopolysaccharide (EPS) produced, and the correlation between EPS and rheological properties in stirred yogurt fermented with Streptococcus thermophilus St-Body 1. The changes of pH and lactic acid concentrations of yogurt showed different patterns according to fermentation temperatures. About 20 to 40% of lactose was utilized during 6 hrs incubation. The higher number of lactic acid bacteria was obtained at 31℃ incubation temperature rather than other incubation temperatures. The higher amount of EPS was produced at 12 hr or 24 hr rather than other incubation period at the same fermentation temperatures. The viscosity continuously increased during the fermentation period, however the syneresis of yogurt was shown the lowest value at 37℃ for 30 hrs incubation. In physical properties, the hardness and adhesiveness increased continuously with decreasing cohesiveness and elasticity as incubation process was extended. The stirred yogurt fermented with S. thermophilus St-Body 1 at 37℃ for 24 hr resulted in the highest score at each sensory evaluation category.
Keywords
exopolysaccharide; S. thermophilus St-Body 1; yogurt; viscosity; syneresis;
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