Food and Fermentation Industries >

2019 , Vol. 45 >Issue 13: 105 - 112

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.020159

Preparation and application of vat starter of yak milk Streptococcus thermophilus

  • LIU Gang ,
  • LIANG Qi ,
  • SONG Xuemei ,
  • ZHANG yan
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  • 1College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
    2Functional Dairy Product Engineering Laboratory of Gansu Province, Gansu Agricultural University, Lanzhou 730070, China

Received date: 2019-02-09

  Online published: 2019-07-28

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Abstract

In order to prepare an excellent yak milk vat starter, the amounts of skimmed milk, glycerin, trehalose and sodium glutamate added were used as single factors for orthogonal test to optimize the strain protectant. The starter was vacuum-packed and its fermentation condition was measured by two national food inspection standards, digital rotational viscometers and professional sensory evaluation. The results showed that the strain grew the best when centrifuged at 6 000 r/min for 10 min and pre-frozen at -20°C in a pH 6.86 buffer. Moreover, the survival rate of the strain was 90.08% and the fermentation performance of the starter was the best when adding 120 g/L skimmed milk, 10 g/L sodium glutamate, 60 g/L glycerin and 80 g/L trehalose. Furthermore, the yoghurt produced with this agent had characteristics of high viable bacteria, excellent fermentation performance, high viscosity, and improved flavor and texture of yak milk.

Key words： yak milk; starter; Streptococcus thermophilus; protectant; fermentation performance

Cite this article

LIU Gang , LIANG Qi , SONG Xuemei , ZHANG yan . Preparation and application of vat starter of yak milk Streptococcus thermophilus[J]. Food and Fermentation Industries, 2019 , 45(13) : 105 -112 . DOI: 10.13995/j.cnki.11-1802/ts.020159

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