The effect of processing technol. such as fermentation temperature, Lactobacillus strain, homogenization of fermented milk, stabilizer on the size of casein micelles and stability in fermented yogurt beverage is studied in this paper.It is shown that the strain of MA14, low temperature (35 °C) long time fermentation, homogenization of fermented milk, the stabilizer of high-methyoxy pectin can lower the size of casein micelles and centrifuging precipitation rate of casein micelles in fermented milk beverage, consequently raising the stability of the product.

Shipin Yu Fajiao Gongye

A low-alcohol milk beer fermented by a mixed culture of yeast and lactic bacteria

Author: Xia, Wenshui ; Song, Xiaoqing ; Yang, Kai ; Wang, Wei ; Sheng, Qinghai ; Yin, Yanjun ; Wang, Yuliang

A low-alc. milk beer was produced with milk as primary raw material with added sucrose and nutriments, by a mixed culture of yeast and lactobacillus.The fermentation model of Saccharomyces cerevisiae, Kluyveromyces and lactobacillus, their synergetic effect, the quantity of lactobacillus starter and the amount of nutrients were studied.The fermentation conditions were also optimized with the anal. of the fermentation process and choice of the fermentation end point.The results showed that the optimal inoculation quantity of lactobacillus was 1% when sucrose was 10%.The optimal formula and fermentation conditions of milk beer was as follows: 30% of whole milk, 70 mg/L of nutriment, 8% of yeast, the fermentation temperature 28 °C.In production experiment after fermentation for 28 h, the alcoholicity of milk beer was 2.02% (volume/volume).This product was milky white with well-distributed minute foam and had both milk fragrance and specific alc. aroma.

Yingyang Xuebao

Effect of fiber milk on increasing bone mineral density of ovariectomized rats

Author: Geng, Qian ; Sheng, Qinghai ; Mathias ; Tong, Dedi ; Wang, Zhihua

Effect of fiber milk on increasing bone mineral d. of ovariectomized rats was researched.One hundred and twenty SD rats aged 3 mo with 283 ± 15 g were randomly divided into sham operation group, control group, sample 1 group, sample 2 group, milk group and inulin group according to their body weightAfter feed for 12 w, body weight of 1st group was significantly lower than that of other groups, 2nd group was higher than other groups, and there was no difference in other groups.Bone mineral d. and bone calcium of femur in 2nd group were lower than those in 1st group, and the difference was significant (P < 0.01), which indicated osteoporosis model was successfully established.Bone mineral d. of femur in 3rd and 4th group was higher than that in 2nd, 5th, 6th group, and only 4th group had statistical difference.Bone mineral d. of distal part of femur in 4th group was higher than that in 2nd, 5th, 6th group, 3rd group was higher than 2nd, 6th group, 5th group was higher than 6th group, and the difference was significant.Bone strength in 3rd, 4th, 6th group was higher than 2nd group, and the difference was significant.Bone calcium in 4th, 6th group was higher than that in 2nd, 3rd group, and the difference was significant.Milk and inulin had additive effect on bone mineral d., and mix use is better than single use.Sample 1 and sample 2 could increase bone mineral d. in distal part of femur, and the effect was better than inulin.The effect of milk was poorer than sample 2, but was better than inulin.Sample 1, sample 2 and inulin could increase bone strength, and milk had no effect.Sample 2 and inulin could significantly increase bone calcium, and the effect of inulin on bone calcium had pos. correlation with dose.

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