Soymilk를 이용한 요구르트 제조 및 저장기간 동안의 품질변화에 관한 연구
분야
농학 > 농공학
저자
신상민 ( Sang Min Shin ) , 송광영 ( Kwang Young Song ) , 서건호 ( Kun Ho Seo ) , 윤여창 ( Yoh Chang Yoon )
발행기관
한국낙농식품응용생물학회(구 한국유가공학회)
간행물정보
Journal of Dairy Science and Biotechnology 2012년, 제30권 제2호, 83~92페이지(총10페이지)
파일형식
66800415.pdf [무료 PDF 뷰어 다운로드]
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    영문초록
    This study was performed for analyzing the general composition and the change in the quality of soymilk-derived yogurts manufactured by adding skim milk and whey powder to soymilk heat-treated at 95℃/5 min and 120℃/10 min, respectively. 1. During the storage of soymilk yogurt, the concentrations of total solids, protein, fat, and lactose slightly decreased, whereas viscosity, content of ash and NPN, and the number of lactic acid bacteria remained unchanged. 2. The pH and titratable acidity changed rapidly in all soymilk yogurts after 3 h of incubation. 3. We found 7.8×108 lactic acid bacteria in the control sample, 4.7×108 and 5.02×108 in soymilk yogurt with skim milk, respectively, and 5.9×108 and 5.5×108, respectively in soymilk yogurt with whey powder according to degree of heat treatment with 95℃/5 min and 120℃/10 min. 4. The viscosity of yogurt samples became lower as the heat treatment increased in temperature and in the length of time. 5. The value of sensory evaluation was relatively high in soymilk yogurt with the added skim milk, which was heat-treated 95℃/5 min; however, the value was significantly lower than that of the control sample. 6. Lactose, glucose, and galactose were detected in all samples because lactose is degraded into glucose and galactose within 3 h of inoculation.
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