Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (3): 575-585.doi: 10.3864/j.issn.0578-1752.2013.03.014

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Effects of Probiotic Lactobacillus casei Zhang on Sensory Properties of Set Fermented Milk

 WANG  Ji-Cheng, GUO  Zhuang, QI  Mu-Ge-Su-Du, ZHANG  He-Ping, MENG  He-Bi-Li-Ge   

  1. School of Food Science and Engineering, Inner Mongolia Agricultural University/ Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Huhhot 010018)
  • Received:2012-10-08 Online:2013-02-01 Published:2012-12-21

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Abstract: 【Objective】The objective of this study is to evaluate the effects of the probiotic Lactobacillus casei Zhang on the sensory properties of set fermented milk.【Method】Probiotic L. casei Zhang was inoculated together with the S. thermophilus strains into pasteurized milk for fermentation. The fermentation was ended when the pH value of fermented milk reached 4.5. Then, sensory properties of the products were determined after storage at 4℃ for 1 d or 28 d.【Result】Sensory analysis showed that the score of glossiness, acetaldehyde, buttery, acceptance of flavor and odor attributes of the fermented milks produced by probiotic L. casei Zhang and S. thermophilus were higher than those produced by single starter culture. Meanwhile, the acceptance of flavor and odor attributes of all of the fermented milks decreased after 7 days, and the highest sensory score of the acceptance of texture and appearance attributes were observed after 14 days of refrigerated storage.【Conclusion】Probiotic L. casei Zhang could improve the overall sensory quality of fermented milk, meanwhile the storage time had effects on some sensory characteristics of fermented milk.

Key words: probiotic Lactobacillus casei Zhang , Streptococcus thermophilus , fermented milk , sensory properties

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[1] QI Mu-Ge-Su-Du, GUO Zhuang, WANG Ji-Cheng, MENG He-Bi-Li-Ge, ZHANG He-Ping. 益生菌Lactobacillus casei Zhang对凝固型发酵乳质构和挥发性风味物质的影响 [J]. Scientia Agricultura Sinica, 2013, 46(3): 595-605.
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