Research progress on the stability of fermented milk and its influencing factors
The aim of this paper is to explore the effects of milk matrix composition,processing technology,fermentation strains and the addition of functional ingredients on the stability of fermented milk.Lower stability of fermented milks tends to result in undesirable texture and flavor charac-teristics,reducing consumer acceptance and possibly reducing their nutritional value.Increased total solids and protein content increase the viscosi-ty,consistency,and water-holding capacity of fermented milks,while fat content and particle size affect fermented milk texture.Unheated and heavily heat-treated milks are more susceptible to dehydration and shrinkage than optimal heat treatment.Homogenization at higher pressures and after heat treatment can help reduce dehydration.The combined operation of stirring for 5 min,smoothing at 38 ℃,and cooling in THX improves the hardness,viscosity,and consistency of stirred yogurt during storage.cooling at 0 ℃ improves the gel properties,reduces cooling time,and saves time and energy.In addition,EPS-secreting fermenters can effectively increase water retention capacity and improve whey separation.providing a reference for the quality improvement of fermented milk.
万方数据
维普
