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Lactobacillus Bulgaricus Streptococcus Thermophilus

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Lactobacillus Bulgaricus Streptococcus Thermophilus ¦µ¥µ´­¤¼¦r µ¦¡´µ¨·£´r¤Á¦¸Ê¥ª¡¦o°¤ºÉ¤µ¤ oµªÃ¡­¤­¤»Å¡¦ Development of Corn Milk Drinking Yoghurt Mixed with Herbs ¦°«µ­¦µµ¦¥r ¦.šær ª·¦·¥µ¦¸ µ¥·¦µ¦ ¦³Á­¦·¸ª³ ³°»­µ®¦¦¤Á¬¦ ¤®µª·¥µ¨´¥Á¸¥Ä®¤n ··¦¦¤¦³µ« 浦ª·´¥µ¦¡´µ¨·£´r¤Á¦¸Ê¥ª¡¦o°¤ºÉ¤µ¤ oµªÃ¡­¤­¤»Å¡¦ Åo¦´ µ¦­´­»µ¦ª·´¥ Ã¥¤¼¨··Ã¦µ¦®¨ª ¹ÉÅo¦´µ¦­´­»n°ÁºÉ°Á}Áª¨µ 2 e º° e¦³¤µ 2546 – 2547 ³¼oª·´¥ ° °¡¦³»¤¼¨··Ã¦µ¦®¨ª¸ÉÄ®oµ¦­´­» µ¦ª·´¥Åªo ðµ­¸Êoª¥ °µ¸Ê³¼oª·´¥ ° °¡¦³»Áoµ®oµ¸É Ä®nª¥µnµÇ ¸É¤¸­nªÄ®oªµ¤nª¥ Á®¨º° ¨³­´­»Ã¦µ¦ª·´¥¸Ê¤µÃ¥¨°´¸Ê - £µª·µª·¥µ«µ­¦r¨³ÁÃ襸µ¦°µ®µ¦ ³°»­µ®¦¦¤Á¬¦ ¤®µª·¥µ¨´¥Á¸¥Ä®¤n £µª·µÁÃ襸µ¦¡´µ¨·£´r ³°»­µ®¦¦¤Á¬¦ ¤®µª·¥µ¨´¥Á¸¥Ä®¤n - £µª·µª·«ª¦¦¤°µ®µ¦ ³°»­µ®¦¦¤Á¬¦ ¤®µª·¥µ¨´¥Á¸¥Ä®¤n - 浦°µ®µ¦­» £µ¡°¥Îµ¤¼¨··Ã¦µ¦®¨ª oµ¥¸É­»¸Ê ³¼oª·´¥o° ° °¡¦³»¼o¦»ª»·®¨µ¥nµ¸ÉÄ®oε¦¹¬µ ¨³ o° Á­°Â³nµÇ ¨°´Ê浦 ¹ÉεĮo浦εÁ·µ¦ÅÅooª¥ªµ¤Á¦¸¥¦o°¥ ¨³¤¸ ¦³Ã¥rĵ¦ÎµµÄ°µ °rªµ¤¦¼o¸ÉÁ·µÃ¦µ¦ª·´¥¸Ê °Ä®oÁ·¦³Ã¥rn° ¦³Á«µ·Ã¥¦ª¤n°Å ³¼oª·´¥ ´¥n° Ã¥Á·¦r¤ oµªÃ¡Á}¨·£´r¸É¡´µ ¹Êoª¥µ¦Äo®´ªÁºÊ°»¨·¦¸¥rÁ¦·É¤o¸É·¥¤Äo ĵµ¦oµ (Lactobacillus bulgaricus ¨³ Streptococcus thermophilus; YC-380 Freeze-dried: CHR Hansen; Denmark) Á}ÁºÊ°Á¦·É¤oĵ¦®¤´Êε¤ oµªÃ¡¸ÉÅoµµ¦­´ oµªÃ¡®ªµ ­µ¥¡´»r­°­¸ ¸É¤¸ªµ¤ÎµÁ¡µ³n°µ¦­´Êε¤ oµªÃ¡ µ¦«¹¬µ­¼¦Â¨³¦³ªµ¦¨·¨·£´rÃ¥Á·¦r¤ oµªÃ¡ ¡ªnµ­¼¦µ¦¨· ¨·£´rÃ¥Á·¦r¤ oµªÃ¡¸ÉÅo¦´µ¦¡´µÂ¨oª ¦³°oª¥­nª­¤®¨´ÅoÂn Êε¤ oµªÃ¡ 82.40% ¤ µ¤´Á¥ 7.50% Ê嵨¼Ã¦­ 7.00% Á¨µ· 0.10% ¨³ ®´ªÁºÊ°»¨·¦¸¥rÁ¦·É¤o 3.00% Ã¥Êε®´­Îµ®¦´¦³ªµ¦¨·¸ÉÁ®¤µ³­¤ º°Îµµ¦®¤´ ¸É°»®£¼¤· 37 °«µÁ¨Á¸¥­ Á}Áª¨µ 10 ´ÉªÃ¤ ¨·£´rÃ¥Á·¦r¤ oµªÃ¡¸É¨·µ­¼¦Â¨³¦³ªµ¦¨·¸ÉÁ®¤µ³­¤´Ê¤¸nµ­¸ Ħ³±´Á°¦r º°nµ­¸ L Ánµ´ 91.33 nµ­¸ a Ánµ´ -7.47 ¨³nµ­¸ b Ánµ´ 30.14 Ã¥¤¸nµ ªµ¤®ºÁnµ´ 17,500 Á·¡°¥­r ¦·¤µ °Â È´Ê®¤ 20.56% ¦·¤µÊ嵨¼Ã¦­ 3.73% ¦·¤µÊ嵨¦¸·ªr 4.06% (Ħ¼ °Ê嵨°·Áª·°¦r) ¦·¤µÊ嵨´Ê®¤ 7.79% ¦·¤µ¦´Ê®¤¸É­µ¤µ¦ÅÁ¦Åo (Ħ¼¦Â¨·) 1.11% Ã¥Êε®´nµªµ¤Á}¦ Á}nµ Ánµ´ 3.97 Ã¥¤¸¦·¤µÁºÊ°Á¦·É¤o¦ª¤ 7.10u109 cfu/g ¦·¤µÃ¨·¢°¦r¤Â¸Á¦¸¥ o°¥ªnµ 3 MPN/g ¨³¦·¤µ¥¸­r¨³¦µ o°¥ªnµ 10 cfu/g ¼o­°·¤Ä®oµ¦¥°¤¦´¨·£´r Ã¥Á·¦r¤ oµªÃ¡Ä»¨´¬³oµ ­¸ ªµ¤Á¦¸¥Á¸¥ µ¦Â¥´ª °ÊεÁª¥r ªµ¤¨ºÉ° ªµ¤ o®º¨·É¤ ¨·É oµªÃ¡ ¨·É¦ ¦­Á¦¸Ê¥ª ¦­®ªµ ¨³µ¦¥°¤¦´ Ã¥¦ª¤ ¹É¤¸nµ Mean ideal ratio scores °¨´¬³´¨nµª Ánµ´ 1.01, 0.99, 0.97, 1.01, 1.01, 0.97, 0.98, 1.00, 0.97, 1.00 ¨³ 0.90 µ¤¨Îµ´ µ¦«¹¬µ°µ¥»µ¦ÁȦ´¬µ °¨·£´rÃ¥Á·¦r¤ oµªÃ¡ ¡ªnµ°µ¥»µ¦ÁȦ´¬µ Ã¥Á·¦r¤ oµªÃ¡­µ¤µ¦ÁȦ´¬µÅoµ 2 ­´µ®r ¸É°»®£¼¤· 10 °«µÁ¨Á¸¥­ Ã¥¸ÉŤnε Ä®o»£µ¡ÄoµnµÇ (µ¥£µ¡ Á¤¸ »¨¸ªª·¥µ ¨³µoµ¦³­µ­´¤´­) ¤¸µ¦Á¨¸É¥Â¨ °¥nµ¤¸´¥­Îµ´µ­·· (P>0.05) ¨³¡ªnµoµÎµµ¦ÁȦ´¬µ¨·£´r¤µªnµ 2 ­´µ®r ³ÎµÄ®onµªµ¤®ºÂ¨³ÎµªÁºÊ°Á¦·É¤o¤¸Îµª¨¨Éεªnµ 1.0u104 Á·¡°¥­r ¨³ 1.0u108 cfu/g µ¤¨Îµ´¹É­n¨Ä®o»£µ¡ °¨·£´rÃ¥Á·¦r¤ oµªÃ¡¨¨°¥nµ¤¸ ´¥­Îµ´µ­·· (Pd0.05) µ¦¨°«¹¬µµ¦¦³¥»rÄo¨·£´rÃ¥Á·¦r¤ oµªÃ¡ Á¡ºÉ°¡´µÁ}¨·£´r ¤Á¦¸Ê¥ª¡¦o°¤ºÉ¤µ¤ oµªÃ¡­¤­¤»Å¡¦´Ê¡ªnµ°´¦µ­nª­¤Êε­¤»Å¡¦ÄÊεÁºÉ°¤ (24 °«µ¦·r) ¸ÉÁ®¤µ³­¤ ÅoÂn Êε¤·rÄÊεÁºÉ°¤ 50.51% ÊεµÃ¤¤µ¥ÄÊεÁºÉ°¤ 31.04% ¨³Êεµ¥r¤ÄÊεÁºÉ°¤ 18.45% Ã¥Êε®´Îµ¤µ­¤¦ª¤´Á}Êε­¤»Å¡¦­¤ ¨³¦³ªµ¦¨· ¸ÉÁ®¤µ³­¤­Îµ®¦´¨·£´r¤Á¦¸Ê¥ª¡¦o°¤ºÉ¤­¤­¤»Å¡¦ º°°´¦µ­nª ¦³®ªnµÃ¥Á·¦r¤ oµªÃ¡n°Êε­¤»Å¡¦­¤ÄÊεÁºÉ°¤ (24 °«µ¦·r) Ánµ´ 50 : 50 Ã¥Êε®´ ¨³Á¤ºÉ°Îµµ¦Á¦¸¥Á¸¥»£µ¡oµnµÇ °¨·£´r¤Á¦¸Ê¥ª¡¦o°¤ºÉ¤µ ¤ oµªÃ¡­¤­¤»Å¡¦ ¡ªnµÅ¤n¤¸ªµ¤Ânµ°¥nµ¤¸´¥­Îµ´µ­·· (P>0.05) ´ ¨·£´r¸ÉªµÎµ®nµ¥Äo°¨µÃ¥´ÉªÅ Abstract Corn milk yoghurt was developed using commercial (traditional) yoghurt starter cultures (Lactobacillus bulgaricus and Streptococcus thermophilus; YC-380 Freeze-dried: CHR Hansen; Denmark). Fermentation of corn milk extracted from sweet corn with two coloured type which was specific type for making corn milk. The optimized process and formulation of corn milk yoghurt product developed on this research contained main ingredients of 82.40% w/w corn milk, 7.50% w/w skimmed milk powder, 7.00% w/w sucrose, 0.10% w/w gelatin and 3.00% w/w starter cultures and optimum processing time for fermentation was at 37ÑC for 10 hours. The corn milk yoghurt had the colourness in Hunter system : L (91.33), a (-7.47) and b (30.14). The viscosity was 17,500 centipoises. The product contained 20.56% w/w total solid content, 3.73% w/w sucrose, 4.06% w/w reducing sugar, 7.79% w/w total sugar (as invert sugars), 1.11% w/w total titratable acidity (as lactic acid), pH 3.97, 7.10u109 cfu/g total starter culture count, with less than 3 MPN/g of coliforms bacteria count and yeasts and moulds count were less than 10 cfu/g. Panelists accepted the final product with mean ideal ratio scores of colour, smoothness, whey off, mouthfeel, viscous, milk powder flavour, corn flavour, acidic flavour, sourness, sweetness and overall acceptability by the scores of 1.01, 0.99, 0.97, 1.01, 1.01, 0.97, 0.98, 1.00, 0.97, 1.00 and 0.90 respectively. For the study on shelf life of corn milk yoghurt, it was found that the physical, chemical, microbiological and sensory evaluation properties were not significantly changed (P>0.05) after 2 weeks storage at 10ÑC. However, when product had been stored for more than 2 weeks, its viscosity and amount of starter cultures decreased to lower than 1.0u104centipoises and 1.0u108 cfu/g respectively. These made the product qualities decrease with significantly changed (Pd0.05). The application using corn milk yoghurt to make corn milk drinking yoghurt mixed with herbs (USA. mint, chamomile and thyme) was found that the suitable proportion of 24ÑBrix syrup of herbs which contained 50.51% w/w mint syrup, 31.04% w/w chamomile syrup and 18.45% w/w thyme syrup. The formulation of corn milk drinking yoghurt mixed with herbs’s syrup composed 50% w/w corn milk yoghurt and 50% w/w herbs’s syrup. Physical, chemical and microbiological properties including sensory evaluation of corn milk drinking yoghurt had been studied comparing to that of the commercial drinking yoghurt, it was found that all properties were not significantly different (P>0.05). ­µ¦µ ®oµ ··¦¦¤¦³µ« ´¥n°£µ¬µÅ¥ ´¥n°£µ¬µ°´§¬ ­µ¦µµ¦µ ­µ¦µ£µ¡ ¸É 1 ε 1 ¸É 2 ¦ªÁ°­µ¦ 3 ¸É 3 »¤»n®¤µ¥Äµ¦ª·´¥ 53 ¸É 4 µ¦ªµÂµ¦¨° 54 ¸É 5 ¨µ¦¨°Â¨³°£·¦µ¥¨ 73 ¸É 6 ­¦»¨µ¦¨°Â¨³ o°Á­°Â³ - ­¦»¨µ¦¨° 166 - o°Á­°Â³ 168 Á°­µ¦°oµ°· 170 £µª £µª . ¦¼£µ¡ 175 £µª . ­°µ¤ 180 £µª . ª·¸ª·Á¦µ³®r»£µ¡nµ Ç 187 £µª . ´ª°¥nµµ¦Îµª 202 £µª . o°Îµ®µ®¤µ¥ 207 ­µ¦µµ¦µ µ¦µ ®oµ 2.1 ¦³ªµ¦®¤´Â¨³»¨·¦¸¥r¸ÉÄoĨ·£´r¤®¤´·nµÇ 6 2.2 ¨·£´r¤®¤´Â®¨nεÁ·Â¨³· °ÁºÊ°Á¦·É¤o 20 2.3 ¨·£´r¤¸ÉÁ}ª´»·Ä°»­µ®¦¦¤µ¦¨·Ã¥Á·¦r 24 2.4 ¨·£´r¤®¤´¸É¤¸Îµ®nµ¥Ä¦³Á«Å¥ 26 2.5 · ¨³®oµ¸É °´¤·nµÇ ¸ÉÄoĵ¦¨·Ã¥Á·¦r 28 2.6 Áª¨µÂ¨³°»®£¼¤·¸ÉÄoĵ¦Ä®oªµ¤¦o°Â¤n ¸ÉÄoÁ¦¸¥¤Ã¥Á·¦r 36 2.7 ¦·¤µ °­µ¦¦³°µ¦r°·¨(¡¸¡¸Á°È¤)¸É­¦oµ ¹Êµ®´ªÁºÊ°Ã¥Á·¦r 46 3.1 εª{´¥Â¨³¦³´ °µ¦Äo{´¥nµÇ ĵ¦¨° Plackett and 60 Burman 3.2 µ¦¨°Â Plackett and Burman Design; N=12 61 3.3 ¦³´µ¦Äo¤ µ¤´Á¥ ®´ªÁºÊ°»¨·¦¸¥rÁ¦·É¤oÊ嵨¼Ã¦­ ¨³¦³¥³ 63 Áª¨µÄµ¦®¤´Ã¥Á·¦r¤ oµªÃ¡ 3.4 ­¼¦ ¨³­nª­¤ °µ¦«¹¬µ¦³´µ¦Äo®´ªÁºÊ°»¨·¦¸¥rÁ¦·É¤o ¨³¦³¥³Áª¨µ 63 ĵ¦®¤´Ã¥Á·¦r¤ oµªÃ¡ 3.5 µ¦¨° 22 factorial desing with 2 centerpoints °µ¦«¹¬µ¦³´µ¦Äo 64 ®´ªÁºÊ°»¨·¦¸¥rÁ¦·É¤o ¨³¦³¥³Áª¨µÄµ¦®¤´Ã¥Á·¦r¤ oµªÃ¡ 3.6 ­¼¦ ¨³­nª­¤ °µ¦«¹¬µ¦³´ °¤ µ¤´Á¥ ¨³Ê嵨¼Ã¦­ 66 3.7 µ¦¨° 22 factorial desing with 2 centerpoints °µ¦«¹¬µ¦³´µ¦Äo 66 ¤ µ¤´Á¥ ¨³Ê嵨¼Ã¦­ 3.8 ­¼¦µ¦¨·¸ÉÁ®¤µ³­¤­Îµ®¦´µ¦¨·¨·£´rÃ¥Á·¦r¤ oµªÃ¡ 68 3.9 µ¦Îµ®¦³´µ¦Äo­¤»Å¡¦Ä­¼¦Êε­¤»Å¡¦­¤ 71 3.10 µ¦¨°Â Mixture Design 72 5.1 nµ Ideal ratio score °¨·£´ro 75 µ¦µ ®oµ 5.2 µ¦ª·Á¦µ³®r»£µ¡µoµµ¥£µ¡ ¨³µÁ¤¸ °¨·£´ro 76 5.3 ¨´¬³µ¦³­µ­´¤´­ °¨·£´rÃ¥Á·¦r¤ oµªÃ¡µµ¦- 78 ¨° P&B Ã¥ª·¸ Ideal ratio profile technique Ħ¼ ° Mean ideal ratio score 5.4 µ¦ª·Á¦µ³®r»£µ¡µoµÁ¤¸ ¨³µµ¥£µ¡ °¨·£´rÃ¥Á·¦r 80 ¤ oµªÃ¡Äµ¦¨°Â Plackett and Burman 5.5 nµ t ¸Éª·Á¦µ³®rÅoµ¨µ¦¨° P&B ¨³¦³´´¥­Îµ´µ­·· 81 °­nª­¤n°»£µ¡ °¨·£´rÃ¥Á·¦r¤ oµªÃ¡ 5.6 ¨´¬³µ¦³­µ­´¤´­ °¨·£´rÃ¥Á·¦r¤ oµªÃ¡µµ¦«¹¬µ- 85 ¦³´µ¦Äo®´ªÁºÊ°»¨·¦¸¥rÁ¦·É¤o ¨³¦³¥³Áª¨µÄµ¦®¤´ 5.7 µ¦ª·Á¦µ³®r»£µ¡µoµÁ¤¸ ¨³µµ¥£µ¡ °¨·£´rÃ¥Á·¦r¤ oµªÃ¡ 86 µµ¦«¹¬µ¦³´µ¦Äo®´ªÁºÊ°»¨·¦¸¥rÁ¦·É¤o ¨³¦³¥³Áª¨µÄµ¦®¤´ 5.8 ¨´¬³µ¦³­µ­´¤´­ °¨·£´rÃ¥Á·¦r¤ oµªÃ¡µµ¦«¹¬µ- 106 ¦³´µ¦Äo¤ µ¤´Á¥ ¨³Ê嵨¼Ã¦­ 5.9 µ¦ª·Á¦µ³®r»£µ¡µoµÁ¤¸ ¨³ µµ¥£µ¡ °¨·£´rÃ¥Á·¦r 107 ¤ oµªÃ¡µµ¦«¹¬µ¦³´µ¦Äo¤ µ¤´Á¥ ¨³Ê嵨¼Ã¦­ 5.10 »£µ¡µµ¥£µ¡ °¨·£´rÃ¥Á·¦r¤ oµªÃ¡¸É¨·Ã¥Äo­¼¦ 130 ¨³¦³ªµ¦¨·¸ÉÁ®¤µ³­¤ 5.11 »£µ¡µÁ¤¸ °¨·£´rÃ¥Á·¦r¤ oµªÃ¡¸É¨·Ã¥Äo­¼¦ 130 ¨³¦³ªµ¦¨·¸ÉÁ®¤µ³­¤ 5.12 »£µ¡µ»¨¸ªª·¥µ °¨·£´rÃ¥Á·¦r¤ oµªÃ¡¸É¨·Ã¥Äo­¼¦ 131 ¨³¦³ªµ¦¨·¸ÉÁ®¤µ³­¤ 5.13 nµ Mean ideal ratio score °¨·£´rÃ¥Á·¦r¤ oµªÃ¡ ¸É¨·Ã¥Äo 131 ­¼¦Â¨³¦³ªµ¦¨·¸ÉÁ®¤µ³­¤ 5.14 嵦Á¦¸¥Á¸¥¦·¤µ¦¸É­µ¤µ¦ÅÁ¦Åo´Ê®¤ nµªµ¤Á}- 134 ¦Á}nµ Ê嵨¼Ã¦­ Ê嵨¦¸·ªr Êεµ¨Ê®¤´ nµ­¸ L nµ­¸ a nµ­¸ b ªµ¤®º ¨³¦·¤µÁºÊ°»¨·¦¸¥rÁ¦·É¤o Änª¦³¥³Áª¨µµ¦®¤´ µ¦µ ®oµ 5.15 µ¦Á¦¸¥Á¸¥ ¦·¤µ¦´Ê®¤ nµªµ¤Á}¦Á}nµ Ê嵨- 140 ¼Ã¦­ Ê嵨¦¸·ªr Ê嵨´Ê®¤ ¨³¦·¤µÁºÊ°»¨·¦¸¥rÁ¦·É¤o °¨·£´rÃ¥Á·¦r¤ oµªÃ¡ ¸ÉÁȦ´¬µ¸É 10 °«µÁ¨Á¸¥­ Á} Áª¨µ 4 ­´µ®r 5.16 µ¦Á¦¸¥Á¸¥ nµªµ¤®ºÂ¨³nµ­¸ Hunter °¨·£´rÃ¥Á·¦r- 142 ¤ oµªÃ¡ÁȦ´¬µ¸É°»®£¼¤· 10 °«µÁ¨Á¸¥­ Á}Áª¨µ 4 ­´µ®r 5.17 µ¦Á¦¸¥Á¸¥nµ Mean ideal ratio score °¨´¬³µ¦³­µ­´¤´­nµÇ 146 °¨·£´rÃ¥Á·¦r¤ oµªÃ¡¸ÉÁȦ´¬µ¸É°»®£¼¤· 10 °«µÁ¨Á¸¥­ Á}Áª¨µ 4 ­´µ®r 5.18 ¨µ¦ª·Á¦µ³®rµµ¥£µ¡ ¨³µÁ¤¸ °¨·£´r¤Á¦¸Ê¥ª¡¦o°¤ºÉ¤ 149 µ¤ oµªÃ¡­¤­¤»Å¡¦ ¸ÉÅoµÂµ¦¨°Â Mixture Design 5.19 ¨µ¦ª·Á¦µ³®r»£µ¡µ¦³­µ­´¤´­ °¤Á¦¸Ê¥ª¡¦o°¤ºÉ¤µ 154 ¤ oµªÃ¡­¤­¤»Å¡¦ ¸ÉÅoµ Mixture Design 5.20 °´¦µ­nª¸ÉÁ®¤µ³­¤ °­nª­¤Êε­¤»Å¡¦¸ÉÅoµµ¦ª·Á¦µ³®roª¥Ã¦Â¦¤ 160 Á·Á­o (Linear Programming; POM) 5.21 ­¼¦Êε­¤»Å¡¦­¤¸ÉÁ®¤µ³­¤­Îµ®¦´µ¦¨·¤Á¦¸Ê¥ª¡¦o°¤ºÉ¤ 161 µ¤ oµªÃ¡­¤­¤»Å¡¦ 5.22 »£µ¡µµ¥£µ¡ °¨·£´r¤Á¦¸Ê¥ª¡¦o°¤ºÉ¤µ¤ oµªÃ¡- 161 ­¤­¤»Å¡¦¸É¨·Ã¥Äo­¼¦ ¨³¦³ªµ¦¨·¸ÉÁ®¤µ³­¤ 5.23 »£µ¡µÁ¤¸ °¨·£´r¤Á¦¸Ê¥ª¡¦o°¤ºÉ¤µ¤ oµªÃ¡- 162 ­¤­¤»Å¡¦¸É¨·Ã¥Äo­¼¦ ¨³¦³ªµ¦¨·¸ÉÁ®¤µ³­¤ 5.24 »£µ¡µ»¨¸ªª·¥µ °¨·£´r¤Á¦¸Ê¥ª¡¦o°¤ºÉ¤µ¤ oµªÃ¡- 162 ­¤­¤»Å¡¦¸É¨·Ã¥Äo­¼¦ ¨³¦³ªµ¦¨·¸ÉÁ®¤µ³­¤ 5.25 nµ Mean ideal ratio score °¨·£´r¤Á¦¸Ê¥ª¡¦o°¤ºÉ¤µ 163 ¤ oµªÃ¡­¤­¤»Å¡¦¸É¨·Ã¥Äo­¼¦ ¨³¦³ªµ¦¨·¸ÉÁ®¤µ³­¤ ­µ¦µ£µ¡ £µ¡ ®oµ 2.1 µ¦Á·¦Â¨·Â¨³­µ¦Ä®o¨·É¨³­µ¦Ä®o¨·É¦­¸ÉÅoµµ¦ 9 Á¨¸É¥Â¨ °ÁºÊ°Â¨·Ä¤ 2.2 ´Ê°µ¦¨· set ¨³ stirred yoghurt ¦³Á£¸É¤¸Å ¤´Éε 17 2.3 ´Ê°¦¦¤ª·¸µ¦¨·Ã¥Á·¦r·Å ¤´Éε¸É¤¸µ¦Á·¤¨·É ¨³¨Å¤o 18 2.4 ¦³ªµ¦nµÇ ¸ÉÄoĵ¦¨·Ã¥Á·¦r·nµÇ 19 2.5 ¦³ªµ¦¨·Ã¥Á·¦r´ÊÁ·¤ ¨³¦³ªµ¦¨·Ä{»´ 22 2.6 ··¦·¥µ °Á¸´¦Â¨·Äµ¦³° 25 2.7 ´¦¦¤ª·¸µ¦¨Ã¥Á· ·¦r· set ¨³/®¦º° stirred 32 2.8 ®´ªÁºÊ°Ã¥Á·¦r¦³°oª¥ Streptococcus thermophilus ¨³ Lactobacillus 39 Bulgaricus 2.9 °´¦µµ¦­¦oµ¦ °ÁºÊ°Ã¥Á·¦r­µ¥¡´»rÁ¸É¥ª ¨³­µ¥¡´»r­¤Á¤ºÉ°n¤ 41 ¸É °»®£¼¤· 40 °«µÁ¨Á¸¥­ Ĥ µ¤´Á¥(10%TS) ¨³Äo®´ªÁºÊ° 2% 2.10 °´¦µµ¦¨·¦Â¨· °®´ªÁºÊ°­µ¥¡´»rÁ¸É¥ª ¨³­µ¥¡´»r­¤¸É 42 °»®£¼¤·µ¦®¤´nµÇ ´ 2.11 ªµµ¦Á¨¸É¥Â¨µ¦ÄoÊεµ¨Â¨Ã­ °®´ªÁºÊ° Streptococcus 45 thermophilus ¨³ Lactobacillus bulgaricus 2.12 £¼¤· °··¦·¥µ¸ÉÁ¸É¥ª o°Äµ¦­¦oµ­µ¦ acetaldehyde 46 2.13 ªµµ¦Á¨¸É¥ methionins ÅÁ} acetaldehyde °ÁºÊ° Streptococcus 47 Thermophilus 2.14 oµªÃ¡®ªµ¡´»r­°­¸ 48 2.15 o ¨³°µÃ¤¤µ¥ (Chamomile) 50 2.16 oµ¥r¤ (Thyme) 51 £µ¡ ®oµ 2.17 o¥¼Á°­Á°¤·r (USA.
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