Effects of fermentation conditions and homogenization pressure on the rheological properties of Kefir

被引：39

作者：

Bensmira, Meriem ^{[1
]}

Nsabimana, Consolate ^{[1
]}

Jiang, Bo ^{[1
]}

机构：

[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2010年 / 43卷 / 08期

关键词：

Kefir; Fermentation temperature and time; Homogenization pressure; Rheology; EPS production; STARTER CULTURES; PHYSICAL-PROPERTIES; STIRRED YOGURT; MILK GELS; CAPRINE; BOVINE; EXOPOLYSACCHARIDES; TEMPERATURE; GELATION; CHEESE;

D O I：

10.1016/j.lwt.2010.04.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, the effects of fermentation conditions (temperature and time) as well as homogenization pressure on the rheology and EPS production in Kefir made from bovine whole milk were investigated. Results showed that the rheological characteristics and EPS production are affected significantly (p < 0.05) by the fermentation temperature but not by the incubation time. Furthermore, the homogenization pressure was found to influence significantly (p < 0.05) the rheology but not the production of EPS in Kefir. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：1180 / 1184

页数：5

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