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
收藏
页码：1180 / 1184
页数：5
相关论文
共 50 条
[21]   Effect of Different Commercial Oligosaccharides on the Fermentation Properties in Kefir during Fermentation [J].
Oh, Nam Su ;
Lee, Hyun Ah ;
Myung, Jae Hee ;
Lee, Ji Young ;
Joung, Jae Yeon ;
Shin, Yong Kook ;
Baick, Seung Chun .
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, 2013, 33 (03) :325-330
[22]   Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk [J].
de Oliveira, Miguel Meirelles ;
Duarte Augusto, Pedro Esteves ;
da Cruz, Adriano Gomes ;
Cristianini, Marcelo .
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2014, 26 :67-75
[23]   Optimization of Mixed Fermentation Conditions by Mixed Culture of Kefir and Bacillus [J].
Zhang, Tie-hua ;
Zhang, Xin-yu ;
Tian, Mu ;
Zhong, Shu-ning ;
Du, Zhi-yang .
MATERIALS, MACHINES AND DEVELOPMENT OF TECHNOLOGIES FOR INDUSTRIAL PRODUCTION, 2014, 618 :303-310
[24]   Rheological properties and microbiological characteristics of kefir produced from different milk types [J].
Saygili, Derya ;
Doner, Deniz ;
Icier, Filiz ;
Karagozlu, Cem .
FOOD SCIENCE AND TECHNOLOGY, 2022, 42
[25]   Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model [J].
Augusto, Pedro E. D. ;
Ibarz, Albert ;
Cristianini, Marcelo .
JOURNAL OF FOOD ENGINEERING, 2012, 111 (02) :474-477
[26]   Characterization of rennet-induced gels using calf rennet processed by high pressure homogenization: Effects on proteolysis, whey separation, rheological properties and microstructure [J].
de Castro Leite Junior, Bruno Ricardo ;
Lima Tribst, Alline Artigiani ;
de Oliveira, Miguel Meirelles ;
Cristianini, Marcelo .
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2014, 26 :517-524
[27]   Effects of different fermentation parameters on quality characteristics of kefir [J].
Kok-Tas, Tugba ;
Seydim, Atif C. ;
Ozer, Barbaros ;
Guzel-Seydim, Zeynep B. .
JOURNAL OF DAIRY SCIENCE, 2013, 96 (02) :780-789
[28]   The use of alkalised cocoa powder in kefir: effects on physico-chemical, rheological, and functional properties [J].
Sanli, Tuba ;
Altinay, Canan ;
Atalar, Ilyas ;
Elobeid, Tahra ;
Konar, Nevzat .
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2025, 60 (01)
[29]   Physicochemical Properties of Kefir Manufactured by a Two-Step Fermentation [J].
Yoo, Sung-Ho ;
Seong, Ki-Seung ;
Yoon, Sung-Sik .
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, 2013, 33 (06) :744-751
[30]   Investigating and modelling the effects of cell lysis on the rheological properties of fermentation broths [J].
Newton, Joseph M. ;
Vlahopoulou, Joanna ;
Zhou, Yuhong .
BIOCHEMICAL ENGINEERING JOURNAL, 2017, 121 :38-48
12345