書誌事項
- タイトル別名
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- Effect of Streptococcus thermophilus on the Organoleptic Features of Fermented Skim Milk Produced by Lactobacillus bulgaricus Culture
- Lactobacillus bulgaricus ニヨル ハッコウニュウ ノ
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説明
Organoleptic features of fermented skim milk produced by pure and mixed cultures of Lactobacillus bulgaricus (4 strains) and Streptococcus thermophilus were examined, and the effect of symbiotic relationship between both organisms on the flavor of fermented milk was discussed. As the results of organoleptic test by 10 to 11 panel members, low preference score of taste and texture in the fermented milk which was produced by a single strain of L. bulgaricus was found to be markedly increased when S. thermophilus was used in combination with L. bulgaricus. It was confirmed that S. thermophilus stimulated the acid and acetaldehyde production by L. bulgaricus in pasteurized skim milk and the stimulation was considered to result in the flavor improvement. Although S. thermophilus improved the texture of fermented milk, the growth stimulation of this organisms by L. bulgaricus was not observed.
収録刊行物
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- 日本畜産学会報
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日本畜産学会報 51 (5), 342-346, 1980
公益社団法人 日本畜産学会
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詳細情報 詳細情報について
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- CRID
- 1390001205193841792
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- NII論文ID
- 130000736284
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- NII書誌ID
- AN00195188
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- ISSN
- 18808255
- 00215309
- 1346907X
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- NDL書誌ID
- 2181340
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可