Yogurt Kering Sebagai Starter pada Pembuatan Yogurt
نویسندگان
چکیده
منابع مشابه
Hybrid Modeling and Optimization of Yogurt Starter Culture Continuous Fermentation
Abstract: The present paper presents a hybrid model of yogurt starter mixed culture fermentation. The main nonlinearities within a classical structure of continuous process model are replaced by neural networks. The new hybrid model accounts for the dependence of the two microorganisms’ kinetics from the on-line measured characteristics of the culture medium – pH. Then the model was used furthe...
متن کاملEffect of Process Variables on the Probiotic and Starter Culter Growth in Sinbiotic Yogurt Beet
During the past twenty years, the trend of dairy food manufacturers has been to incorporate probiotic bacteria into some fermented and non fermented dairy products. This is primarily due to potential health benefits attributed to their consumption [1]. Lactobacillus acidophilus is involved in the production of many fermented milk products with claimed probiotic value such as reduction of lactos...
متن کاملBioengineered yogurt: ‘open source’ medicine
Genetically modified bacteria have a long history of use as gene delivery vectors primarily by intravenous administration, some progressing to clinical trials. Several molecules have been bioengineered into lactobacilli including cyanovirin, interleukin-10, betacarotene, cytosine deaminase and the extracellular domain of TRAIL (tumor necrosis factor related apoptosis inducing ligand). The disco...
متن کاملEffects of yogurt starter cultures on the survival of Lactobacillus acidophilus.
Recognized to confer health benefits to consumers, probiotics such as Lactobacillus acidophilus are commonly incorporated into fermented dairy products worldwide; among which yogurt is a popular delivery vehicle. To materialize most of the putative health benefits associated with probiotics, an adequate amount of viable cells must be delivered at the time of consumption. However, the loss in th...
متن کاملThe effect of proteolytic activity of starter cultures on technologically important properties of yogurt
In this study, the effects of proteolytic activity of yogurt starter bacteria on physicochemical and technological properties of yogurt were investigated. Moreover, impact of proteolytic activity and production of exopolysaccharide (EPS) on the performance of each strain were screened. In order to compare the textural properties of yogurt samples, four parameters were evaluated: syneresis, wate...
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: Buletin Peternakan
سال: 2013
ISSN: 2407-876X,0126-4400
DOI: 10.21059/buletinpeternak.v20i1.1692