Development of semi-solid meat and dairy products for leisure life
Fruit yogurt has a similar shelf-life to plain yogurt, a similar smooth creamy texture and a sweet-sour taste with the characteristic flavor and color of the essence or fruit that is added. There is a problem in the dairy factory in Taiwan. If they selected fresh fruit to manufacture fruit yogurt, the naturally micro-organisms and enzymes that would cause changes the color or flavor of the fruit and sometimes with whey separation of the yogurt products. The aim of this study was to find some methods and settle the above-mentioned problems. Also, the study was conducted to develop ice cream with a creative flavor. Fermented meat products were inoculated with Lactobacillus sakei and Leu. mesenteroides, which were isolated from local natural fermented ham, then used for producing the marinated ground pork with a sour and salty flavor. After that step, ice cream, which was made of milk, cream, condensed milk, was added 3 or 5 or 10% marinated ground pork. The results showed that the flavor and acceptability of ice cream contained 3% or 5% of marinated ground pork were better than other treatments.
(C. Y. Kuo and R. J. Tu)
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