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- Title
Microrheological properties and storage stability of fermented goat milk and cow milk by multi speckle diffusing wave spectroscopy.
- Authors
BAI Mei; WANG Dan; ZHANG Ting; ZHAO Qian; ZHANG Wenxiu; WANG Jicheng
- Abstract
Fermented milk was prepared from goat milk and cow milk. The Microrheological properties of different fermented milk were analyzed by multi speckle diffusing wave spectroscopy (MS-DWS). In order to compare and analyze the storage stability of fermented goat milk and cow milk, the titrated acidity, viable counts, viscosity, water holding capacity and texture parameters during storage were measured. The results showed that fermentation time of goat milk was longer than that of cow milk, which were 7.5 h and 6.5 h, respectively. Different types of milk had no effect on the proliferation and survival of Lactobacillus bulgaricus and Streptococcus thermophilus. After 21 day storage at 4 °C, pH values were higher than 4.2, titrated acidities were less than 100 °T, and no post acidification was found in these two fermented milks. Microrheological analysis showed that gel formed by goat milk had lower EI and higher SLB value, and gel structure had less elasticity. The fermented goat milk was more similar to liquid, indicating gel formed was weaker and stability was poor. During storage, the viscosity, water holding capacity and texture parameters of fermented goat milk were lower than those of fermented cow milk at the same storage time point (P < 0.05), which showed that the stability of fermented goat milk during storage was not as good as that of fermented cow milk. This study provides data reference and theoretical basis for the production of fermented goat milk and cow milk. The study also provides reference for research of fermented milk from different recourses.
- Subjects
FERMENTED milk; GOAT milk; GOATS; COWS; SPECKLE interference; MILK
- Publication
China Food Additives, 2023, Vol 34, Issue 1, p30
- ISSN
1006-2513
- Publication type
Article
- DOI
10.19804/j.issn1006-2513.2023.01.004