Studies on the Optimum Models of the Dairy Product Kou Woan Lao Using Response Surface Methodology

Weng, Wei-Lien; Liu, Yi-Chung; Lin, Chin-Wen

doi:2001.14.10.1470

Article

Animal Products

Asian-Australasian Journal of Animal Sciences 2001;14(10): 1470-1476.
https://doi.org/10.5713/ajas.2001.1470 Published online October 1, 2001.

Studies on the Optimum Models of the Dairy Product Kou Woan Lao Using Response Surface Methodology

Wei-Lien Weng, Yi-Chung Liu, Chin-Wen Lin

Abstract

Kou Woan Lao is an oriental-style dairy product, which is coagulated by milk-clotting enzyme from the culture filtrate of lao-chao. The product appears smooth, sweet, slightly wine flavour, and the flavour differs from yogurt. The aim of this study was to search for the optimum model to shorten the period of manufacture, and to improve the quality of Kou Woan Lao. A response surface design was used for studying the effects of addition of carrageenan, locust bean gum, and culture filtrate from lao-chao on the curd firmness, viscosity, and syneresis. Results indicated that the best rheological property, preservative quality and acceptability of Kou Woan Lao could be obtained by the combination of 0.22% carrageenan, 0.21% locust bean gum and 12% culture filtrate from lao-chao. The curd firmness, viscosity and syneresis of resultant product were 29.3 g, 21,347.7 cps, and 8.92%, respectively and the microstructure of the curd revealed a relatively complete three-dimensional spider web-like structure.

Keywords: Kou Woan Lao; Lao-chao; Curd Firmness; Viscosity; Syneresis; Response Surface Methodology