Lactic acid bacteria: biochemical characteristics affecting the texture of fermented milk products
1998
Bianchi-Salvadori, B. (Centro Sperimentale del Latte, Zelo Buon Persico (Italy))
Body and viscosity of fermented milk products are characteristics obtainable through technological expedients which, by directing the lactic acid bacteria development and therefore their metabolism, determine the chemical-physical changes in milk substrate. On the basis of the above supposition, the main lactic acid bacteria biochemical activities which might influence the rheological characteristics of coagulum (body and texture) during the manufacture of fermented milk products are examined in this report. The following activities are therefore taken into consideration: acidity production during the fermentation process; proteolytic activity which might unfold during the production process and during shelf life; lipolytic activity; aroma production; and production of exopolysaccharides which give the coagulum a certain mouthfeel and smoothness and whose production is regulated by some biophysical factors. It is not easy to keep all these characteristics under control contemporarily during the delicate process of fermented milk production. In particular, all aspects relating to the production of exopolysaccharides and their influence on coagulum viscosity still need further research.
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