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首页> 外文期刊>Indian Journal of Dairy Science >Evaluation of techno-functional attributes of starter culture for preparation of Greek- style yogurt
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Evaluation of techno-functional attributes of starter culture for preparation of Greek- style yogurt

机译：希腊式酸奶准备术后文化技术功能属性的评价

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Greek yogurt, a fermented semi-solid product, is derived from yogurt by draining away part of its water and water-soluble components. The present study is an attempt to formulate good quality yogurt cultures by using different strains of Streptococcusthermophilus (ST) and Lactobacillus bulgaricus (LB). Co-culturing was done in milk (3% fat, 15% total solid and based on acidification profile, curd setting time, body, texture and culture ratio, 5 ST and 3 LB cultures were selected. Selected cultures were evaluated for technological properties like growth and acidification profile, flavour and CPS production in skim milk with 15 and 25% TS) at 42°C/6h. Acidification and growth profile of selected cultures were comparable at 15 and 25% of total solids(TS) in skim milk. All five S. thermophilus cultures were positive for acetaldehyde production and galactose fermentation. Cultures, NCDC 526 and 435 were found with highest galactose utilization as determined by HPLC. All selected cultures were positive for CPS production. The proteolytic activity of selected cultures (S. thermophilus and L. bulgaricus ) were checked in skim milk at 42°C/6 h, NCDC 526 found with lowest and 115 with highest proteolytic activity. Therefore, study of these parameters are important for achieving the best technological performance regarding the selection of cultures to formulate culturecombinations for preparation of good quality yogurt and Greek-style yogurt at commercial scale.
机译：希腊酸奶，一种发酵的半固体产品，通过排出其水和水溶性组分的部分来源于酸奶。目前的研究是通过使用不同的链球菌疗法（ST）和乳酸杆菌（LB）来制定良好的酸奶培养物。共培养是在牛奶中进行的（3％脂肪，总固体，基于酸化曲线，凝乳凝固时间，体，质地和培养率，5 st和3磅培养物。评价了诸如技术特性的选定培养物在42°C / 6H时，在脱脂牛奶中的生长和酸化曲线，风味和CPS产生，15％和25％TS）。所选培养物的酸化和生长曲线在脱脂乳中的15和25％的总固体（TS）相当。所有五个嗜热素培养物为乙醛生产和半乳糖发酵阳性。通过HPLC测定，发现培养物，NCDC 526和435具有最高的半乳糖利用率。所有所选培养物都是CPS生产阳性。在42℃/ 6小时，NCDC 526的脱脂乳中检查所选培养物的蛋白水解活性，NCDC 526，最低和115，具有最高的蛋白水解活性。因此，对这些参数的研究对于实现有关选择文化的最佳技术表现来说，这是在商业规模上制备良好质量的酸奶和希腊式酸奶的制作。

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