Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial properties

摘要: Five mixtures of milk and pea protein (0-40 g protein/100 total protein) were fermented by ten starter cultures lactic acid bacteria (LAB)(2) to select the cocktails that can lead products similar a conventional yoghurt. Generally speaking, an increase in concentration leads with higher acidity, syneresis lower firmness. From sensory perspective, up 30 protein, show either positive or negative effects. A principal component analysis (PCA)(3) hierarchical cluster (HCA)(4) carried out on all variables revealed five groups products. Two 0 10 seemed be most dairy The third group included two starters characteristics such as astringency bitterness. last members made g, 20 40 among them one showing profile. this group, four seem promising for fermentation mixtures.