ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Nonfat milks inoculated and fermented with exopolysaccharide and non-exopolysaccharide producing cultures were compared to nonfat, 2% milkfat and whole milk with instrumental and sensory color measurements. L-(whiteness) and a- values (red/greeness) for fermented nonfat milks were higher than nonfat milk. No differences in L-, a-, or b- values (yellow/blueness) were found between milks fermented with exopolysaccharide as compared to non-exopolysaccharide producing strains. A trained sensory panel scored edge and center whiteness of fermented milks whiterthan nonfat milk. Milks fermented with exopolysaccharide producing cultures were scored higher than non-exopolysaccharide producing cultures with respect to edge and center whiteness. Fermentation and exopolysaccharide production may increase visual perception of whiteness in milk.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1998.tb15704.x
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