Production of probiotic Bulgarian yoghurts obtained from an ultrafiltered cow’s milk
نویسندگان
چکیده
Ultrafiltration of skim cow’s milk with a UF10-PAN membrane at volume reduction ratios (VRRs) 2 and 3 was performed. The ultrafiltration retentates obtained were used for production probiotic yoghurts three different starters. A control sample prepared using milk. All analysed according to the following parameters: titratable acidity, dry matter, organoleptic characteristics, number specific microorganisms (Lactobacillus bulgaricus Streptococcus thermophilus) total count viable lactic acid bacteria 28 d storage. results showed that increase in VRR during increased as well matter all yoghurts. concentration led an which improved their functional properties. highest values determined starter 1CM, followed by starters MZ ZD both VRRs. Probiotic evaluation from = 1CM .
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ژورنال
عنوان ژورنال: Irish Journal of Agricultural and Food Research
سال: 2021
ISSN: ['2009-9029', '0791-6833']
DOI: https://doi.org/10.2478/ijafr-2020-0001