Effect of Catfish Bone Hydrolysate Addition to Milk in Yogurt Manufacturing
The effects of milk supplementation with catfish bone hydrolysate (CBH) at levels of 0, 0.05, 0.15, and 0.5 % on the pH, lactic acid bacteria count (LABC), fermentation time, texture attributes and microstructure of yogurt were investigated. The addition of CBH stimulated acidification and reduced fermentation time (P < 0.05). In comparison with the control yogurt, CBH caused a decrease in product firmness, consistency, cohesiveness and index of viscosity/consistency. The additon of 0.5% CBH produced a higher decrease (P < 0.05). Scanning electron microscopy showed that CBH caused changes in microstructure of yogurt that had a coarser, less cross-linked microstructure than control yogurt.
Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao
X. Q. Ren et al., "Effect of Catfish Bone Hydrolysate Addition to Milk in Yogurt Manufacturing", Advanced Materials Research, Vols. 236-238, pp. 2852-2855, 2011