production of probiotic analogue uf white cheese cotaining walnut powder
نویسندگان
چکیده
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منابع مشابه
the effect of walnut powder on physicochemical and microbial characteristics of probiotic-uf white cheese
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متن کاملproduction of synbiotic uf iranian white cheese using lactobacillus acidophilus and inulin
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متن کاملIsolation and study on the technological and probiotic characterization of Lactobacilli in traditional white Lighvan cheese
Background: Probiotics and especially Lactobacilli are among the most important components widely used in food technology. Isolation and characterization of indigenous probiotics should be performed in native populations. OBJECTIVES: In order to isolate lactobacillus spp. from Iranian traditional Lighvan cheese to be used as starters, 15 cheese samples were randomly selected and tested for tech...
متن کاملproduction of yoghurt fordified with walnut powder
milk and dairy products are in diet almost every day. milk fat contains 70% of saturated fatty acids which can cause an increase in total and low-density lipoprotein cholesterol, and the risk of cardiovascular diseases. therefor, modification of fat composition at dairy products such as yoghurt seems necessary. walnut has high amount of essential fatty acids, anti oxidants and other beneficial ...
متن کاملInfluence of Some Hydrocolloids on Textural Properties of UF Cheese
In this study the rheological and textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan gum each in the range of 0-0.1%, and basil seed and linseed mucilages each in the range of 0-0.2% were evaluated. According to the results obtained, values of Elastic (G/) and viscous (G//) moduli increased with increasing frequency sweep in a...
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عنوان ژورنال:
پژوهش های صنایع غذاییجلد ۲۵، شماره ۲، صفحات ۳۱۵-۳۲۴
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