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首页> 外文期刊>Australian Journal of Dairy Technology >Effect of a ropy-exopolysaccharide-producing culture on coagulation and syneretic properties of rennet-induced milk gels
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Effect of a ropy-exopolysaccharide-producing culture on coagulation and syneretic properties of rennet-induced milk gels

机译：产生外多糖的培养物对凝乳酶诱导的乳胶凝结和协同特性的影响

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摘要

The effects a ropy-exopolysaccharide-producing culture (EPSC) on the rennet-coagulation properties of milk at various pH values (6.55-5.75) and syneresis of the resultant gels were examined. A ropy-EPSC was grown overnight in 10% reconstituted skim milk (RSM) and the resultant clotted culture was mixed with RSM at levels of 0, 2.5, 5, 7.5 and 10% EPSC. Each sample was then adjusted to pH values in the range 6.55 to 5.75; as the EPSC was grown in skim milk with a composition similar to the experimental skim milks, the compositions of all mixtures were similar. The pH-adjusted milks were evaluated for rennet-coagulation properties using low-strain amplitude oscillation rheometry, and for syneresis, as measured by the level of whey released 30 min after cutting the rennet gel. At pH 6.55 increasing the inoculation level of EPSC from 0% to 10% resulted in a significant increase in the mean value for maximum curd-firming rate (CFRmax) and significant reductions in the set-to-cut time at 54 Pa (SCT54 pa) and the level of syneresis; at pH 6.35, 6.15 and 5.75 the different levels of EPSC had no effect on the coagulation or syneretic properties of the gels. For all levels of addition of EPSC, reducing the pH of milk from 6.55 to 5.75 significantly reduced gelation time, (GT(0.2 Pa)), and SCT54 Pa and increased CFRmax and the degree of syneresis.
机译：考察了在不同pH值（6.55-5.75）下产乳状外多糖的培养物（EPSC）对乳凝乳酶凝结特性的影响以及所得凝胶的脱水收缩性。使ropy-EPSC在10％的重组脱脂奶（RSM）中生长过夜，然后将所形成的凝结培养物与RSM混合，使其含量分别为0％，2.5％，5％，7.5％和10％EPSC。然后将每个样品的pH值调节至6.55至5.75范围内; pH值调节至1.75至1.75。由于EPSC在脱脂奶中生长，其组成与实验脱脂奶相似，因此所有混合物的组成均相似。使用低应变振幅振荡流变仪评估pH调节的牛奶的凝乳酶凝结特性，以及脱水收缩，这是通过切割凝乳酶凝胶后30分钟释放的乳清水平来测量的。在pH 6.55时，EPSC的接种水平从0％增加到10％导致最大凝乳固定率（CFRmax）的平均值显着增加，并且在54 Pa（SCT54 pa ）和脱水收缩程度;在pH 6.35、6.15和5.75下，不同含量的EPSC对凝胶的凝结或协同性能没有影响。对于所有添加量的EPSC，将牛奶的pH从6.55降低到5.75可以显着缩短胶凝时间（GT（0.2 Pa））和SCT54 Pa，并提高CFRmax和脱水收缩程度。

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