Manufacture and characteristics of ymer produced with locally collected cultures
1991
Borwonsak Leenanon (Srinakharinwirot Univ. Mahasarakam Campus, Mahasarakam (Thailand). Faculty of Technology)
Objective of this research was to study the optimum conditions for the growth of Lactic acid-producing bacteria and aroma-producing bacteria for manufacturing Ymer: a Danish type concentrated fermented milk product. Cultures collected in freeze-dried form were obtained from MIRCEN and K.U. Two species of Streptococcus lactis and three of Streptococcus cremoris were studied for lactic acid production. Two species of Streptococcus diacetylactis and two of Leuconostoc dextranicum and one of Leuconostoc mesenteroides were studied for aroma production. The mixing of Streptococcus cremoris 456 with Leuconostoc dextranicum 377 at the ratio 1:1, 3 % initial inoculum in cow's milk, gave appropriate curd characteristics at 37 deg C after 15 hours of incubation. The titratable acidity was 0.84 %, pH 4.5 and the production of acetylmethyl carbinol was 79.2 ppm. Its keeping quality at 5 deg C and 10 deg C was about 10 days and 7 days respectively. Productions of Ymer from partially substituted goat's milk and soy milk as well as reconstituted whole milk powder were also investigated and found to be feasible.
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Эту запись предоставил Kasetsart University