Improvement of rheological and sensory properties of Lactobacillus helveticus fermented milk by prebiotics.

ABSTRACT: The fermentation characteristics and aroma-producing properties of Lactobacilli could influence the flavour quality of fermented milk, an important influencing factor of consumers' preference. In this study, fermented milk was prepared using Lactobacillus helveticus and the dynamic changes in the sensory quality of fermented milk throught fermentation were to assess the dynamic changes in sensory quality of fermented milks throughout the fermentation process, including rheological properties and flavour profiles. Styrene, linalool, octanoic acid, and 1-nonanol were considered as the key flavour components during fermentation. The quality of the fermented milk tends to be stabilized after 24-h, showing the minimal off-flavour at 48-h and optimal fermented aroma at 72-h. Three prebiot

SUBMITTER: Chi X 

PROVIDER: S-EPMC11338119 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature