林慶文2006-07-262018-06-292006-07-262018-06-292001http://ntur.lib.ntu.edu.tw//handle/246246/16438This objective was to combine the physiological functionality of probiotics and the unique flavor and milk-clotting activity of culture filtrate from lao-chao for the development of a new dairy product so different from the commercial yogurt. Two probiotic strains, Lactobacillus acidophilus and Bifidobacterium longum were applied to skim milk before acid-curd formation, and then culture filtrates were added for the formation of milk curd. The higher percentage of SNF, the stronger curd firmness (P<0.05). The percentage of syneresis decreases significantly when the level of SNF rising (P<0.05). As the SNF increasing from 10% to 18%, the percentage of syneresis decreases from 12.9% to 4.3%. The pH value and probiotic counts of 1% L. acidophilus group did not significantly decrease during 14 days storage at 4 ℃. The counts of probiotics decrease about 1 log CFU/ml after spray-drying process at 50℃ outlet temperature. The final total probiotic counts are about 6.58 log CFU/ml. Regarding resuspension methods, it is found that there are no significant difference of using stomacher or vortex to release probiotics (P>0.05). The counts of probiotics significantly decrease when the outlet temperature getting higher. Therefore, when the spray-drying outlet temperature cools down, the survival percentage of probiotics increases. In order to increase the probiotic counts of Kou Woan Lao, it is suggested to choose the lower temperature of microencapsulation. In the same time, the product quality and storage period could be effected due to the spray-drying process. It will be a challengeable task to adjust different production procedure in order to meet market needs.application/pdf67879 bytesapplication/pdfzh-TW國立臺灣大學動物科學技術學系暨研究所probioticslao-chaoKou Woan Laomicroencapsulation spray-dryingreporthttp://ntur.lib.ntu.edu.tw/bitstream/246246/16438/1/892313B002142.pdf