文章基本信息

标题：A Study on the Quality Criteria of Yoghurts Manufactured by Using Beta D Galactosidase Enzyme
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作者：Seval Kırdar ; Emel Sezgin ; Metin Atamer 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：2000
卷号：25
期号：2
出版社：Association of Food Technology, Turkey
摘要：In this study, the effects of β.D. Galactosidase enzyme preparation which was used in yoghurt manufacturing on some quality criteria of the final product, were investigated. By adding 0.1 ml, 0.2 m1 and 0.3 ml enzyme to 1 liter of milk, approximately 30%, 50%, 70% and 90% hydrolysis of lactose were achieved, respectively. In yoghurt samples, obtained by adding enzyme to milk, coagulation time, consistency, titratable acidity, acetaldehyde content and level of tyrosine as well as organoleptic properties were determined during the first and 14 days of storage. Titratable acidity and consistency of yoghurts was not affected by the process of hidrolysis. While acetaldehyde and tyrosine con-tents of the enzyme-treated samples increased. During the storage period, an increase in the level of tyrosine was observed a decrease in the contents of acetaldehyde was found on the contrary. According to the overall score, yoghurt samples, manufactured by hydrolysis, 50% (A) and 70%(B) lactose was found better than the other by the panel members.
关键词：β.D. Galactosidase; Hydrolysis; Lactose hydrolysis; use of β. D. Galactosidase in yoghurt