해양심층수 첨가가 요구르트의 품질에 미치는 영향

초록

In this study, the deep sea water(DSW) is added in yoghurt to determinate the effects on quality of yoghurt. 10% of DSW is appropriate for making yoghurt. The changes of pH, acidity and number of lactic acid bacteria is almost same between the control and DSW added yoghurt during the fermentation. The viscosity of DSW added yoghurt is lower than the viscosity of the control yoghurt. During the storage, the changes of pH and acidity in DSW added yoghurt is more stable than the changes in the control. The survival rate of lactic acid bacteria in DSW added yoghurt is higher than the survival rate in the control. The changes of syneresis in DSW added yoghurt is less than the changes in the control. DSW added yoghurt has less Volatail aroma compound than the control. The features of fermentation between DSW added yoghurt and the control is similar and during the storage, the changes of syneresis and acidity in DSW added yoghurt is more stable than the changes in the control

키워드