Microbiological and rheological properties of the Indonesian traditional fermented milk Dadih

被引：0
|
作者：
Zakaria, Y
Ariga, H
Urashima, T
Toba, T
机构：
[1] Obihiro Univ Agr & Vet Med, Obihiro, Hokkaido 080, Japan
[2] Hirosaki Univ, Fac Agr, Hirosaki, Aomori 036, Japan
[3] Syiah Kuala Univ, Fac Agr, Banda Aceh, Indonesia
来源：
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 1998年 / 53卷 / 01期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Dadih, a traditional fermented milk from Indonesia, was investigated in this study. Leuc. paramesenteroides, Lactobacillus rhamnosus and Lactococcus lactis ssp. lactis were identified as the major species of lactic acid bacteria in the Dadih. The viscosity of Dadih decreased drastically with an increasing shear rate at 35 and 40 degrees C. Therefore, Dadih is considered a non-Newtonian body. Curds with Lc. lactis ssp. lactis YZ1 and Leuc. paramesenteroides YZ2 are more resistant to syneresis than curds with Leuc. paramesenteroides YZ3 and L. rhamnosus YZ4.
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页码：30 / 33
页数：4
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