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《Journal of China Agricultural University》 2011-06
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Effect of an exopolysaccharide-producing strain of Lactobacillus paracasei HCT on the quality of yoghurt

MA Shi-min,WU Di-zong,XU Ri-hua,LI Ping-lan(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)  
The milk was added strain HCT which produce EPS to two conventional yogurt starters consisting of Lactobacillus Streptococcus thermophilus and Lactobacillus bulgaricus,and the non-HCT milk was used as control.The physicochemical,rheological and texture properties of yogurt were measured.The results displayed that compared with non-HCT contrast,adding 1% HCT strain to the mixed starter,the time of coagulation was reduced half an hour and the hardness,adhesiveness were promoted 0.23 N and 3.81 N;however,adding single starter exhibited lowed acid producing and prolonged fermentation time,also the hardness,adhesiveness were decreased 0.12 N and 1.0 N,but the cohesion was increased by 0.15.The results showed that adding HCT strain could significantly increase the viscosity of yogurt products,and enhance shear stress resistance,and also improve the color,taste and organizational status of yogurt;however,the effect on water holding capacity was not notable.
【Fund】: 国家“863”计划项目(2008AA10Z324)
【CateGory Index】: TS201.3
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