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Screening and characterization of fungal cultures for a milk-clotting enzyme for use in an oriental style dairy product

Published online by Cambridge University Press:  01 June 2009

Chin-Wen Lin
Affiliation:
Laboratory of Chemistry and Technology of Animal Products, Department of Animal Science, National Taiwan University, Taipei, Taiwan, Republic of China
Hsiao-Ling Chen
Affiliation:
Laboratory of Chemistry and Technology of Animal Products, Department of Animal Science, National Taiwan University, Taipei, Taiwan, Republic of China

Summary

The aim of this work was to develop new oriental style dairy products coagulated with culture filtrates from lao-chao, a traditional fermented rice product. The fermenting fungal cultures screened were Rhizopus javanicus, Rhiz. oryzae, Rhiz. chinensis, Rhiz. oligosporus, Aspergillus oryzae, Mucor racemosus and chiu-yao, a commercial starter. All the inocula liquefied a steamed glutinous rice base and produced culture filtrates with both milk-clotting and proteolytic activities. Of the fungal products tested, Rhiz. javanicus was the most successful, producing a good yield of culture filtrate with the desired milk-clotting activity, and the resultant yogurt-like product was more acceptable to consumers than any except that from chiu-yao. The firmness was less acceptable, but this could be improved by using mixed pure cultures of Rhiz. javanicus and M. racemosus.

Type
Original Articles
Copyright
Copyright © Proprietors of Journal of Dairy Research 1996

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