Development of Probiotic Beverage from Whey and Orange Juice
نویسندگان
چکیده
منابع مشابه
Development of Low Cost Nutritional Beverage from Whey
To establish feasibility and superiority of whey based nutritional beverage using established qualitative and quantitative tests for milk proteins and inclusion of cereal based additives. Additionally ensure that whey produced in processing milk; an important source of nutrition; is utilized to its maximum potential. Commercial milk processing recycles whey to extract soluble nutrients, hence w...
متن کاملStudies on the Development of Whey Based Mango Beverage
Whey is a by-product obtained during coagulation of milk by using acid and/or rennet or physico-chemical process for the preparation of cheese, paneer, chhana, chakka and casein. Whey contains about 80-90% of the volume of milk that is used for production these products. It contains about half of the milk solids in which nutritional components such as lactose, protein and minerals are present i...
متن کاملShelf-life study of an orange juice-milk based beverage after PEF and thermal processing.
The effect of thermal and pulsed electric field (PEF) processing on the shelf life of an orange juice-milk beverage (OJMB) was studied. The intensities of the treatments were selected to produce similar inactivation of pectin methyl esterase (PME), an enzyme responsible for the jellification and loss of fresh juice cloudiness. Physical properties (pH, degrees Brix, and color), microbial populat...
متن کاملFormulation of Whey-sweet Orange Based Ready-to-serve Fruit Beverage
Whey is the largest by-product of huge dairy industry and is one of the most troublesome byproduct produced which in Biological Oxygen Demand (BOD) value of waste water making the disposal costly and problematic. Whey based beverages with different concentrations of sweet orange juice and standard ingredients of RTS beverage were prepared. These beverages were analyzed for physic chemical param...
متن کاملProbiotic Characterization of Lactobacilli and Yeast Strains Isolated from Whey Beverage and Therapeutic Potential of Lactobacillus Yoghurt in Murine Giardiasis
In the present study, an attempt has been made to assess the probiotic characteristics of lactobacilli and yeast strains isolated from whey beverage under conditions simulating the in vivo stresses encountered in the gastrointestinal tract i.e. acid, alkaline, proteolytic enzymes and bile stress. The therapeutic potential of probiotics Lactobacillus casei or Lactobacillus yoghurt was assessed i...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Nutrition & Food Sciences
سال: 2017
ISSN: 2155-9600
DOI: 10.4172/2155-9600.1000629