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Studies on utilization of the fish meat hydrolysate for fermented milk products. V. Effect of preparation method of the fish meat hydrolysate on the growth of lactic acid bacteria and the curd tension of fermented milk products


Studies on utilization of the fish meat hydrolysate for fermented milk products. V. Effect of preparation method of the fish meat hydrolysate on the growth of lactic acid bacteria and the curd tension of fermented milk products



Japanese Journal of Dairy and Food Science 31(1): A35-A41



ISSN/ISBN: 0385-0218

Flesh from bonito, mackerel and pollack fish, and tissues from pollack, were treated with proteinases from Bacillus polymyxa and Aspergillus oryzae, and added at 1% to skim milk with 10% TS, which was then cultured with Streptococcus thermophilus STH415 at 37 deg C. Compared with a skim milk control culture, the addition of fish hydrolysates increased acidity after 17 h from 0.7 to 1.3%; curd tension was decreased from >100 g to 22-46 g.

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Accession: 001129988

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