본 연구에서는 우유에 탈지분유 또는 난백분말을 각각 첨가하고 젖산균(Lactobacillus 3종)으로 발효하여 호상의 요구르트를 만든 후, 난백분말의 첨가가 젖산균의 생육과 산생성 및 요구르트의 품질(점도, 관능성, 휘발성 향기 성분)에 미치는 영향을 조사하였다. 난백분말의 첨가로 젖산균의 산생성이 대조군(우유로만 만든 요구르트)보다 현저하게 촉진되었으며, 산생성 촉진 효과는 난백분말 첨가량에 비례하여 증가하였다. 난백분말이 첨가된 호상요구르트의 점도는 대조군보다 대체로 높았으며, L. acidophilus로 발효시켜 만든 호상요구르트는 thixotropic flow의 특성을 나타냈다. 관능검사의 결과를 보면 표준 시료보다 난백분말 첨가 시료가 우수하였고, 난백분말 첨가 시료 중에서는 2% 첨가 시료가 가장 우수하였다. GC에 의한 휘발 성분 분석에서는 호상요구르트로부터 acetone, ethanol, diacetyl, butanol 및 acetoin의 5가지 성분이 확인되었다.
A curd yogurt was prepared from milk added with skim milk powder or egg white powder(EWP). The effects of EWP addition on growth and acid production by lactic acid bacteria in milk were studied. The effects of EWP addition on quality of curd yogurt in point of apparent viscosity, sensory property and volatile aroma compounds were also investigated. Addition of PAT markedly stimulated acid production by lactic acid bacteria and stimulating effect of EWP on acid production was proportional to the amount of addition. Apparent viscosity of curd yogurt added with EWP was generally higher than that of control. Curd yogurt fermented with L. acidophilus showed thixotropic characteristics. Sensory property of curd yogurt added with EWP was evaluated as better than reference sample and sample added with EWP at 2% level was evaluated as better than other samples. Acetone, ethanol, diacetyl, butanol and acetoin were detected by gas chromatographic analysis.
