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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  and
Hsiao-Ling Chen
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
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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
Information
Journal of Dairy Research , Volume 63 , Issue 3 , August 1996 , pp. 459 - 466
Copyright
Copyright © Proprietors of Journal of Dairy Research 1996

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