Fermentation of coconut milk-skimmilk powder blend by Streptococcus thermophilus at ambient temperature
2001
Davide, C.L. | Tubon, L.S. | Reforma, C.P. | Sarmago, I.G.
A dairy blend formulated from 12.5% coconut milk and 87.5% reconstituted skim milk (8% TS) was fermented with 10% (FM-A) and 14% (FM-B) Streptococcus thermophilus at ambient temperature (28-32 deg C) until coagulated in comparison with a similar blend inoculated with a combination of 1.25% each of S. thermophilus and Lactobacillus bulgaricus (FM-C) and fermented at 46 deg C for 3 hours which served as the control. Their gross composition, sensory and microbiological qualities were evaluated. Consumers' acceptability of the 10% fermented blend was tested. Both FM-A and FM-B took a slightly lower longer time to produce a firm clot compared with that of FM-C. The total solids, fat and total protein both experimental and control fermented blends were quite similar but their pH and titratable acidity were significantly different. The storage life of both experimental and control fermented blends was 12-14 days at refrigeration temperature. They have good microbiological quality with initial average coliform counts ranging from 0-1.5 colony forming units/ml (cfu/m), total bacterial plate count decreased while the yeast and mold count increased. The sensory quality of the three fermented blends were judged between "like slightly" to "like moderately" with the 10% blend being the most acceptable, followed by the 14% blend. The 10% S. thermophilus fermented blend was highly acceptable to 92-79% of the consumers
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