Taste Analysis of Fermented Goat Milk during Cold Storage using an Electronic Tongue

미각센서를 이용한 산양발효유의 저온저장 중 풍미분석

  • Yang, A-Reum (Dept. of Animal Life and Environmental Science, Hankyong National University) ;
  • Kim, Woan-Sub (Dept. of Animal Life and Environmental Science, Hankyong National University)
  • 양아름 (한경대학교 동물생명환경과학과) ;
  • 김완섭 (한경대학교 동물생명환경과학과)
  • Received : 2017.02.21
  • Accepted : 2017.03.22
  • Published : 2017.03.31


This study was conducted to investigate the fermentation forms of goat milk, and the changes in the flavor of goat milk fermented using single and mixed strains of commercial Lactobacilli during storage. The mixed strains reached a lower pH more quickly than the single strains. The mixed strains also had higher rates of Lactobacillus proliferation. The tastes detected in sensory tests can differ depending on the skill levels of the panel, making it difficult to obtain reproducible and objective data when numerous samples are analyzed. Therefore, we measured changes in flavor during storage using taste sensors. The taste sensors measured diverse flavor changes in goat milk fermented using single strains and mixed strains. Notably, this study is the first in our country to measure changes in the taste and composition of fermented milk during cold storage using taste sensors. This work could have great value for the maintenance and monitoring of dairy products within their expiration dates.


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