pH, Titratable Acidity, Glucose Content, Viable Cell Counting and Sensory Evaluation of Bifidobacterium longum ATCC 15707 Containing Milk and Soymilk During Cold Storage

냉장 유통시 Bifidobacterium longum ATCC 15707을 함유한 우유와 두유에서 pH, 적정산도, glucose 함량, 생균수 변화 및 관능검사

  • Choi, So-Young (Department of Food and Nutrition, Yonsei University) ;
  • Yoon, Sun (Department of Food and Nutrition, Yonsei University)
  • 최소영 (연세대학교 식품영양학과) ;
  • 윤선 (연세대학교 식품영양학과)
  • Published : 1997.02.01


The chemical and microbial properties and acceptability of milk and soymilk inoculated with Bifidobacterium were studied at each storage time (0, 5, 10, 15, 20, 25, and 30 days). Soymilk, milk, low-heat milk, low-fat milk, non-fat dry milk with Bifidobacterium longum ATCC 15707 were incubated in a nitrogen-carbon dioxide atmosphere at $4^{\circ}C$ for 30 days. pH and acidity of all the samples were in the range of $pH\;6.6{\sim}pH\;6.9$ and $0.4%{\sim}0.55%$ for 30 days, respectively. The viable cell numbers in non-fat dry milk reached above $8.4{\times}10^9\;CFU/mL$ after 15 days. The glucose content in soymilk was $4.5{\times}10^{-2}{\sim}5.5{\times}10^{-2}\;mM$ at 10 days of storage. Milk and soymilk containing B. longum at $4^{\circ}C$ were found to be different in taste, odor, off-flavor at each storage time (0, 2, 4, 6, 8, and 10 days). Sensory scores indicated that milk containing bifidobacteria was poorly affected by the storage time, but milk at 4 days of storage was quite close in odor and off-flavor to milk with storage time 0. Soymilk containing bifidobacteria at 2 and 4 days of storage had significantly higher acceptability of taste than soymilk with storage time 0.