The effect of heteropolysaccharide-producing strains of Streptococcus thermophilus on the texture and organoleptic properties of low-fat yoghurt

被引：8

作者：

Ravyts, Frederic ^{[1
]}

De Vuyst, Luc ^{[1
]}

Leroy, Frederic ^{[1
]}

机构：

[1] Vrije Univ Brussel, Res Grp Ind Microbiol & Food Biotechnol IMDO, Fac Sci & Bioengn Sci, B-1050 Brussels, Belgium

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2011年 / 64卷 / 04期

关键词：

Yoghurt; Heteropolysaccharides; Texture; Streptococcus thermophilus; EXOPOLYSACCHARIDE-PRODUCING STRAINS; LACTIC-ACID BACTERIA; RHEOLOGICAL PROPERTIES; STARTER CULTURES; STIRRED YOGURT; BIOSYNTHESIS; FERMENTATION; TEMPERATURE; GROWTH; LY03;

D O I：

10.1111/j.1471-0307.2011.00714.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Heteropolysaccharide-producing Streptococcus thermophilus strains (LY03, ST 111, or 5077) were compared with nonropy S. thermophilus strains (NR or 5137), in respect of texture development of low-fat yoghurt produced at 42 degrees C. Whether milk solids were added or not, lower syneresis and improved texture and sensory properties were obtained in yoghurts produced with S. thermophilus LY03 or S. thermophilus 5077 compared with nonropy strains. Texture effects, lower syneresis and improved sensory properties because of the use S. thermophilus ST 111 were only noticeable in the presence of milk solids. Milk solids had no significant effect on the textural parameters of nonropy strains.

引用

页码：536 / 543

页数：8

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