Research on the Fermented Milk with Low Alcohol

Abstract:

This study was to develop fermented milk with low alcohol by selecting the strain of lactic acid bacteria and yeasts from koumiss of Xinjiang Autonomous Region. The fermentation of skim milk by lactic acid bacteria and yeasts was investigated. Mixed fermentation conditions were optimized by the single-factor test and orthogonal experiment，after which the physicochemical properties of the fermented milk were assayed. Conclusions are as follows：the selected lactic acid bacterium was Lactobacillus crustorum and the yeast was Trichosporon asahii. The process parameters are as follows：fermentation temperature was 37 ℃，fermentation time was 14 h，inoculation amount was 4%，lactic acid bacteria∶yeast = 2∶3. The physicochemical properties of the fermented milk with low alcohol product were：pH（5.54±0.035），titration acidity（40.9±0.608） °T，ethanol（0.266±0.047） %，total acid（3.274±0.197） g/L，amino acid nitrogen（0.372±0.0285） g/L，retention ability（31.28±0.0187） %，reducing sugar（76.93±3.07） mg/mL.