Effects of enzymatic modification of milk proteins on flavour and textural qualities of set yoghurt

被引：0

作者：

Kumar, HRH ^{[1
]}

Monteiro, PV ^{[1
]}

Bhat, GS ^{[1
]}

Rao, HGR ^{[1
]}

机构：

[1] Univ Agr Sci Bangalore, Dairy Sci Coll, Bangalore 560024, Karnataka, India

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2001年 / 81卷 / 01期

关键词：

milk proteins; enzyme modification; set yoghurt; textural and sensory properties;

D O I：

暂无

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Milk proteins were enzymatically modified, using neutrase and trypsin immobilised on CM-Sephadex C-50, to the extent of 3, 4 and 5% degrees of hydrolysis. The neutrase-treated milk and the trypsin-treated milk were used separately to prepare set yoghurt. The set yoghurt prepared from neutrase-treated milk showed an improvement in body, texture and flavour, a faster rate of acid development and a reduction in setting time compared with the central. However, the set yoghurt prepared from trypsin-treated milk showed either a small or no improvement in textural and sensory properties. (C) 2000 Society of Chemical Industry.

引用

页码：42 / 45

页数：4

共 40 条

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