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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.1
- 수록면
- 773 - 779 (7page)
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초록· 키워드
오류제보하기
The effect of addition of the probiotic Bifidobacterium longum KACC 91563 on the chemical and sensory properties of Kwark cheese produced using CHN-11 as a cheese starter were investigated. The addition of B. longum KACC 91563 to Kwark cheese did not change the composition or pH value of the cheese, compared with control. B. longum KACC 91563 survived at a level of 7.58 Log CFU/g and did not have any negative effect on survival of the cheese starter. A sensory panel commented that the addition of B. longum KACC 91563 made Kwark cheese more desirable to consumers, and that the probiotic supplementation had no effect on perceived taste. Thus, B. longum KACC 91563 can be used for inclusion of probiotic bacteria in cheese.
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등록된 정보가 없습니다.
참고문헌 (45)
참고문헌 신청
Albenzio, M. / 2013 / Composition and sensory profiling of probiotic Scamorza ewe milk cheese / J. Dairy Sci 96:2792~2800
Albenzio, M. / 2013 / Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures / J. Dairy Sci 96:2781~2791
Boylston, T. D. / 2004 / Incorporation of bifidobacteria into cheeses:challenges and rewards / Int. Dairy J 14:375~387
Buriti, F. C. A. / 2005 / Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage / Int. Dairy J 15:1279~1288
Champagne, C. P. / 2005 / Challenges in the addition of probiotic cultures to foods / Crit. Rev. Food Sci. Nutr 45:61~84
Albenzio, M. / 2013 / Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures / J. Dairy Sci 96:2781~2791
Boylston, T. D. / 2004 / Incorporation of bifidobacteria into cheeses:challenges and rewards / Int. Dairy J 14:375~387
Buriti, F. C. A. / 2005 / Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage / Int. Dairy J 15:1279~1288
Champagne, C. P. / 2005 / Challenges in the addition of probiotic cultures to foods / Crit. Rev. Food Sci. Nutr 45:61~84
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