Optimization of lactic acid bacterial starter culture to improve the quality and flavor characteristics of traditional Hurood
ABSTRACT: Hurood is a traditional fermented milk product prepared by traditional Mongolian techniques of fermenting raw milk, partial degreasing, heating, whey drainage, emulsification of curd, and molding. Currently, Hurood available in the market is generally prepared by small-scale enterprises at...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-01-01
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| Series: | Journal of Dairy Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030223006355 |
| _version_ | 1797356167058423808 |
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| author | Yang Yang Yanan Xia Yu Rong Wang Li Shan Sun Quan Shuang Feng Mei Zhang |
| author_facet | Yang Yang Yanan Xia Yu Rong Wang Li Shan Sun Quan Shuang Feng Mei Zhang |
| author_sort | Yang Yang |
| collection | DOAJ |
| description | ABSTRACT: Hurood is a traditional fermented milk product prepared by traditional Mongolian techniques of fermenting raw milk, partial degreasing, heating, whey drainage, emulsification of curd, and molding. Currently, Hurood available in the market is generally prepared by small-scale enterprises at home or in open air. Therefore, lack of standardization of bacterial starter culture leads to variation in the flavor and sensory properties of Hurood from batch to batch. In this study, we aimed to assess the best starter culture combination obtained from 37 lactic acid bacterial strains isolated from traditional Hurood. The solidification state and sensory quality were used as indexes for determining the fermentation efficiency of the bacterial starter culture combinations. The yield and texture characteristics were used to determine the optimal ratio of bacterial strains in a combination and the processing conditions for traditional Hurood production. The most optimal bacterial culture combination was observed to be NF 9–3:NF 10–4:CH 3–1 in 5:4:1 ratio and in 3% amount. The most optimal whey temperature and heating–stirring temperature were observed to be 55°C to 60°C and 85°C to 90°C, respectively. Hurood prepared with the optimal combination of bacterial strains exhibited significantly enhanced sensory quality, flavor, and contents of AA and fatty acids. Therefore, the use of optimal starter culture of lactic acid bacteria could produce Hurood with significantly superior sensory qualities, making the product more acceptable to consumers. |
| first_indexed | 2024-03-08T14:22:46Z |
| format | Article |
| id | doaj.art-f36d26b336e04b6486479ae177677057 |
| institution | Directory Open Access Journal |
| issn | 0022-0302 |
| language | English |
| last_indexed | 2024-03-08T14:22:46Z |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Dairy Science |
| spelling | doaj.art-f36d26b336e04b6486479ae1776770572024-01-14T05:34:49ZengElsevierJournal of Dairy Science0022-03022024-01-011071105122Optimization of lactic acid bacterial starter culture to improve the quality and flavor characteristics of traditional HuroodYang Yang0Yanan Xia1Yu Rong Wang2Li Shan Sun3Quan Shuang4Feng Mei Zhang5Department of College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of ChinaDepartment of College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of ChinaXiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Institute Hubei University of Arts and Science, Xiangyang, 441100, People's Republic of ChinaZhenglan Banner Changhong Dairy Factory, Hohhot, Inner Mongolia, 027200, People's Republic of ChinaDepartment of College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China; Corresponding authorsDepartment of College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China; Corresponding authorsABSTRACT: Hurood is a traditional fermented milk product prepared by traditional Mongolian techniques of fermenting raw milk, partial degreasing, heating, whey drainage, emulsification of curd, and molding. Currently, Hurood available in the market is generally prepared by small-scale enterprises at home or in open air. Therefore, lack of standardization of bacterial starter culture leads to variation in the flavor and sensory properties of Hurood from batch to batch. In this study, we aimed to assess the best starter culture combination obtained from 37 lactic acid bacterial strains isolated from traditional Hurood. The solidification state and sensory quality were used as indexes for determining the fermentation efficiency of the bacterial starter culture combinations. The yield and texture characteristics were used to determine the optimal ratio of bacterial strains in a combination and the processing conditions for traditional Hurood production. The most optimal bacterial culture combination was observed to be NF 9–3:NF 10–4:CH 3–1 in 5:4:1 ratio and in 3% amount. The most optimal whey temperature and heating–stirring temperature were observed to be 55°C to 60°C and 85°C to 90°C, respectively. Hurood prepared with the optimal combination of bacterial strains exhibited significantly enhanced sensory quality, flavor, and contents of AA and fatty acids. Therefore, the use of optimal starter culture of lactic acid bacteria could produce Hurood with significantly superior sensory qualities, making the product more acceptable to consumers.http://www.sciencedirect.com/science/article/pii/S0022030223006355flavor characteristicslactic acid bacterial starter cultureprocess optimizationtraditional Hurood |
| spellingShingle | Yang Yang Yanan Xia Yu Rong Wang Li Shan Sun Quan Shuang Feng Mei Zhang Optimization of lactic acid bacterial starter culture to improve the quality and flavor characteristics of traditional Hurood Journal of Dairy Science flavor characteristics lactic acid bacterial starter culture process optimization traditional Hurood |
| title | Optimization of lactic acid bacterial starter culture to improve the quality and flavor characteristics of traditional Hurood |
| title_full | Optimization of lactic acid bacterial starter culture to improve the quality and flavor characteristics of traditional Hurood |
| title_fullStr | Optimization of lactic acid bacterial starter culture to improve the quality and flavor characteristics of traditional Hurood |
| title_full_unstemmed | Optimization of lactic acid bacterial starter culture to improve the quality and flavor characteristics of traditional Hurood |
| title_short | Optimization of lactic acid bacterial starter culture to improve the quality and flavor characteristics of traditional Hurood |
| title_sort | optimization of lactic acid bacterial starter culture to improve the quality and flavor characteristics of traditional hurood |
| topic | flavor characteristics lactic acid bacterial starter culture process optimization traditional Hurood |
| url | http://www.sciencedirect.com/science/article/pii/S0022030223006355 |
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