Journal of food science, 1998-09, Vol.63 (5), p.897-900
1998
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Details
- Autor(en) / Beteiligte
- Titel
- Characterization of yeast cultures for a flavoring agent in a yogurt-type product
- Ist Teil von
- Journal of food science, 1998-09, Vol.63 (5), p.897-900
- Ort / Verlag
- Chicago, IL: Institute of Food Technologists
- Erscheinungsjahr
- 1998
- Quelle
- Wiley Online Library
- Beschreibungen/Notizen
- To develop yogurt-type dairy products, yeast cultures including Candida magnoliae, Endomyces fibuligera, Saccharomyces bayanus, S. cerevisiae, S. diastaficus, S. formosensis, and Pichia anomala were evaluated for combination with Rhizopus javanicus. Treatment with chiu-yao was used as the control. R. javanicus combined with each of the yeast cultures produced a large amount of culture filtrates exhibiting appropriate milk-clotting activity and gave a yogurt-type product with a smooth surface and fine texture, which was not notably different (P>0.05) from that of R. javanicus alone. Treatment with R. javanicus combined with S. cerevisiae produced the most ethanol and the least reducing sugars after 4 days fermentation. This treatment also exhibited components of aroma most similar to that of chiu-yao.
- Sprache
- Englisch
- Identifikatoren
- ISSN: 0022-1147eISSN: 1750-3841Titel-ID: cdi_proquest_journals_194380535
- Format
- –
- Schlagworte
- Biological and medical sciences, Biotechnology, culture filtrates, Dairy products, Ethanol, Fermentation, fermented milk, flavorings, Food industries, Food products, Fundamental and applied biological sciences. Psychology, lao-chao, Methods. Procedures. Technologies, Microbial engineering. Fermentation and microbial culture technology, Milk and cheese industries. Ice creams, reducing sugars, Rhizopus, Rice, Yeast, yeasts, yogurt