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Effects of Microbial Transglutaminase on Physicochemical, Microbial and Sensorial Properties of Kefir Produced by Using Mixture Cow's and Soymilk

  • Temiz, Hasan;Dagyildiz, Kubra
    • Food Science of Animal Resources
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    • v.37 no.4
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    • pp.606-616
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    • 2017

  • The objective of this research was to investigate the effects microbial transglutaminase (mTGs) on the physicochemical, microbial and sensory properties of kefir produced by using mix cow and soymilk. Kefir batches were prepared using 0, 0.5, 1 and 1.5 Units m-TGs for per g of milk protein. Adding m-TGs to milk caused an increase in the pH and viscosity and caused a decrease in titratable acidity and syneresis in the kefir samples. Total bacteria, lactobacilli and streptococci counts decreased, while yeast counts increased in all the samples during storage. Alcohols and acids compounds have increased in all the samples except in the control samples, while carbonyl compounds have decreased in all the samples during storage (1-30 d). The differences in the percentage of alcohols, carbonyl compounds and acids in total volatiles on the 1st and the 30th d of storage were observed at 8.47-23.52%, 6.94-25.46% and 59.64-63.69%, respectively. The consumer evaluation of the kefir samples showed that greater levels of acceptability were found for samples which had been added 1.5 U m-TGs for per g of milk protein.

  • https://doi.org/10.5851/kosfa.2017.37.4.606 인용 PDF KSCI

Fiber-Optic Gyroscope의 기술현황

  • 김은수
    • 전기의세계
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    • v.33 no.10
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    • pp.599-606
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    • 1984

  • Fiber-optic gyroscope는 시스템의 감도가 광섬유 turn수에 비례하여 증가될 수 있으며 측정 범위가 넓고 (-$10^{8}$), low drift, 선형적응답등의 기술적 장점뿐만 아니라, 시스템의 직접화에 의한 소형화 및 안정화가 기대되어 저렴한 가격에 대량생산이 가능하여 앞으로 기존의 모든 inertial 시스템을 대치할 것으로 전망되어 이에 대한 연구개발이 주목되고 있다.

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