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《Modern Food Science and Technology》 2007-09
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Effects of Casein Hydrolysate on Fermentation Time and Quality of Yogurts

LUO An-dong ZHOU Xue-song ZENG Jian-xin (Guangzhou Honsea Industry CO.LTD,Guangzhou 510530,China) ZHAO Mou-ming (College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China)  
Effects of casein hydrolysate (CH) on fermentation time,starter dosage,viscosity,taste,mouthfeel and stability of yogurt with YC-380,ABT-7 and FAST-89 as starters were studied in the paper.Results showed that CH could obviously shorten the fermentation time of yogurts.With half of the starter dosages,adding CH could slightly shorten the fermentation time.Addition of CH also had influence on the viscosity and mouthfeel of yogurts and could improve the thickness of yogurts.However,it showed little effect on it taste and the separating of whey in yogurts.
【CateGory Index】: TS252.5
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