Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cow`s Milk and Soy Milk Blends

• 발행기관: 한국축산식품학회
• 저자명: Na Kyoung Lee Bo Ram Mok Renda Kankanamge Chaturika Jeewanthi Yoh Chang Yoon Hyun Dong Paik
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제35권 제2호, 205~210쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2015.04.30

영문 초록

The objective of this study was to develop yogurt-cheese using cow’s milk, ultrafiltrated cow’s milk, and soy milk. The addition of soy milk and ultrafiltrated milk increased the amount of protein in the yogurt-cheese. Yogurt-cheeses were made using cheese base using 10% and 20% soy milk with raw and ultrafiltrated cow’s milk, and stored at 4°C during 2 wk. The yield of yogurt-cheeses made with added soy milk was decreased and the cutting point was delayed compared to yogurt-cheese made without soy milk. Yogurt-cheese made using ultrafiltrated cow’s milk showed the highest yield. However, yogurt-cheese made with added soy milk had higher protein content and titratable acidity than yogurt-cheese made using raw and ultrafiltrated cow’s milk. Fat and lactose contents in the yogurt-cheese made with added soy milk were lower. Yogurt-cheeses made with added soy milk contained several soy protein bands corresponding to the sizes of α2-, β-, and κ-casein band. Yogurt-cheese made with added soy milk had similar elasticity to yogurt-cheese made without soy milk but had lower cohesiveness. There was no significant difference in the number of lactic acid bacteria in the different cheeses, as all had over 8.0 Log CFU/g. Considering these data and the fact that proteins and fats of vegetable origin with high biological value were observed as well as unsaturated fats, yogurt-cheese made with added soy milk can be considered to be a functional food.

키워드

yogurt-cheese soy milk ultrafiltration lactic acid bacteria functional food