原奶中的精神嗜血杆菌数量对天然酸奶特性的影响

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2024-05-31 DOI:10.1016/j.idairyj.2024.106003

Selma de Souza Correia , Samera Rafaela Bruzaroski , Karla Eliza de Araújo , Nathalia Thalitha Bernardes dos Santos , Gabrielly Stresser Terziotti , Joice Sifuentes dos Santos , Lina Casale Aragon-Alegro , Elsa Helena Walter de Santana

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引用次数: 0

摘要

本研究评估了原料奶中的嗜食性微生物对天然酸奶特性的影响。产品 A 由含有 7 ± 1 log CFU mL-1 精神嗜血杆菌的原料奶制成，产品 B 由含有 3 ± 1 log CFU mL-1 精神嗜血杆菌的原料奶制成。产品 A 在 35 天内的蛋白水解率较高，从第 14 天和第 28 天起分别表现出较高的粘滞性和粘度。品尝者发现了两种酸奶之间的差异，对 B 产品的评价是 "更酸 "和 "更一致"，这分别与较低的 pH 值和较高的粘稠度有关。乳酸菌数量和酸奶的滴定酸度未受影响。产品 A 的某些游离脂肪酸（FFA）含量较高。因此，产品 A 的特性影响了其消费量和购买量，给该行业造成了经济损失。

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The influence of the population of psychrotrophs in raw milk on the characteristics of natural yogurt

The influence of psychrotrophs in raw milk on the characteristics of natural yogurt was evaluated in this study. Product A was made from raw milk containing 7 ± 1 log CFU mL⁻¹ of psychrotrophs, and product B with 3 ± 1 log CFU mL⁻¹. The rate of proteolysis over 35 days was higher in product A, which showed greater syneresis and viscosity from the 14th and 28th days, respectively. At 35 days, product A had greater hardness and gumminess and less cohesiveness than B. Tasters detected differences between the yogurts, and the comments “more acidity” and “more consistency” about product B were associated with lower pH values and greater cohesiveness, respectively. Lactic acid bacteria populations and titratable acidity of the yogurts were not affected. Product A had higher levels of some Free Fatty Acids (FFA). In this way, the characteristics of Product A influence its consumption and purchase, causing economic losses for the industry.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.