Studies on the development of whey drinks
1988
Park, H.M. | Hong, Y.H. | Oh, S.H. (Chonnam National Univ., Kwangju (Korea R.). Coll. of Natural Science)
This paper is fundamental study on the whey drink preparation. Sensory evaluation was taken initially after adding ginseng extract and sucrose both to lactic acid bacteria fermented and nonfermented whey in order to observe the validity of the drinks. The changes of pH, acidity, proximate components and organic acid according to the period of fermentation were examined and compared each other to offer the basic data on fermented whey drink preparation. The pH of whey was 6.14, its acidity 0.11 %, its pure protein content 0.77g %, its lactose content 4.89g %, its ash content 0.46g % before processing, but the pH and acidity of whey were changed respectively, into 5.63 and 0.26 % after processing, and other proximate components and organic acid were not changed. The pH of the fermented whey drink was diminished extremely and also its acidity changed very fast during 1st day in fermentation, but the changes were very slowly till 4 th day. The amount of pure protein was diminished about 13 % at 1st day in fermentation and, afterwards was changed very slowly till 4 th day. But the changes in amount of nonprotein nitrogen was opposite. Lactose content was diminished about 14 % at 1st day in fermentation and, afterwards was changed very slowly till 4 th day. The amount of lactic acid, which was 8mg % in nonfermented whey drink, was increased very fast at 1st day in fermentation and, afterward, was increased very slowly till 4 th day. Succinic acid, not found in whey, was produced in fermented whey drink and increased more and more according to the period of fermentation. Nonfermented whey drink gained better score than fermented whey drink in sensory evaluation. It should be because of succinic acid and other off-flavor components which was produced newly during the process of fermentation
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