Effect of Catfish Bone Hydrolysate Addition to Milk in Yogurt Manufacturing

Abstract:

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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.

Info:

Periodical:

Advanced Materials Research (Volumes 236-238)

Edited by:

Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao

Pages:

2852-2855

DOI:

10.4028/www.scientific.net/AMR.236-238.2852

Citation:

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

Online since:

May 2011

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Price:

$35.00

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