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URN etd-0810107-120154 Statistics This thesis had been viewed 5614 times. Download 4009 times. Author I-Ming Chang Author's Email Address No Public. Department Bioengineering Year 2006 Semester 2 Degree Master Type of Document Master's Thesis Language zh-TW.Big5 Chinese Page Count 156 Title A Research of Alcohol Ferment Using Milk And Development of the Cool Lactic Acid Milk Wine Beverage Keyword Milk liquor Milk Kluyveromyces marxianus var.marxianus Alcoholic beverage Alcoholic beverage Kluyveromyces marxianus var.marxianus Milk Milk liquor Abstract Kluyveromyces marxianus var.marxianus, which can metabolize lactose, was employed to brew fresh skim milk to alcoholic beverage in the present study. We try to re-produce an alcoholic beverage of traditional Mongolian ranchers using a so-called six-distilling and six-brewing technology. The concentrations of lactose, organic acids (lactic acid and acetic acid), and alcohol in the milk were analyzed by HPLC during the fermentation. The concentration of lactose decreased from 5.18% to 3.5%. Among the outputs of organic acid, lactic acid was 1.1%, acetic acid was 0.073%, and ethanol was 2.7%. The final pH of the fermented milk was 3.91. The concentration of free α-amino nitrogen (FAN) decreased from 391 mg/L to 180 mg/L by UV-VIS spectrophotometer. The flavors were analyzed by gas chromatography (GC). Eight aroma ingredients were found. Most of them was ethyl acetate, and isobutyl alcohol had the lowest percentage. Other detected substances include isobutyl acetate, n-butyl acetate, isoamyl acetate, isoamyl alcohol, ethyl lactate, and ethyl octanoate. Among 6 alcoholic beverages, ester accounts for 88-90% of the total aroma, and alcohols other than ethanol account for 10-12%. Sensory evaluation of these products indicated that alcoholic beverages made by six-distilling and six-brewing technology ranked the best. Integrated with the distilled alcoholic beverage, we developed a set of ingredients for mixing alcoholic beverage (cocktail like) with lactic acid and dairy-alcohols. The ratio of sugar and milk was determined by stability test. The mixture turns out to be the most stable when the sugar is 170%-150%（w/v）of the milk. Even if some stabilizer was added, the ratio should still be kept above 90%. Advisor Committee Kow-Jen Duan - advisor
Dey-Chyi Sheu - co-chair
Nan-Wei Su - co-chair
Files Date of Defense 2007-07-19 Date of Submission 2007-08-10