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标题：Effect of Pressurized Carbon Dioxide on the Quality Criteria of Ayran
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作者：Yahya Kemal Avşar ; Celalettin Koçak ; Balkır Tamuçay 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2008
卷号：33
期号：1
出版社：Association of Food Technology, Turkey
摘要：The effect of pressurized carbon dioxide (CO₂) on the chemical, microbiological and sensory properties of Ayran was investigated. Bulk Ayran was filled into bottles, injected prior to capping with pressurized CO₂by a pilot injection system at 0.5 (A5), 1.0 (A10) and 1.5 (A15) MPa for one min, respectively, and kept at 5 ° C for seven days. Results indicated that the CO₂concentration had no significant effect on the gross composition; however, serum separation was less in A5 and A10 on day 7 than in control and A15 ( P < 0.05). The number of Streptococcus thermophilus decreased significantly with increasing CO₂concentrations at the end of the storage ( P <0.05), whereas the number of L. delbrueckii ssp. bulgaricus did not change. Sensory properties of Ayran were adversely affected by the pressurized CO₂levels( P < 0.05).
关键词：Ayran; yoghurt beverage; Streptococcus thermophilus ; Lactobacillus delbrueckii ssp . bulgaricus ; carbon dioxide; serum separation