investigating viability of starter bacteria in yogurt enriched with oil and flavonoid extracted from orange peel
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Effect of milk supplementation on growth and viability of starter and probiotic bacteria in yogurt during refrigerated storage
In the present study, the effects of milk supplementation on growth and viability of yogurt (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and bifidobacteria) were studied during yogurt production and 33 days of refrigerated storage. The incubation time to reach pH = 4.5 was greatly affected by the addition of milk ...
متن کاملThe Effect of Milk Supplementation on the Growth and Viability of Starter and Probiotic Bacteria in Yogurt during Refrigerated Storage
In the present work, the effect of milk supplementation on viability of yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and Bifidobacteria) was studied during yogurt manufacture and thirty three days storage. Incubation time to reach pH value of 4.5 was greatly affected by the addition of casein fract...
متن کاملDetermination of bactericidal efficacy of essential oil extracted from orange peel on the food contact surfaces
Essential oil was extracted from peels of sweet orange fruits by supercritical technique and the resulting compounds were analyzed by gas chromatography. After emulsifying with tween-20 in sterile water, the antibacterial efficacy against Vibrio parahaemolyticus, Salmonella typhimurium, Escherichia coli, and Staphylococcus aureus, which were inoculated on the surfaces of samples of stainless st...
متن کاملRheological Characteristics of Yogurt Enriched with Microencapsulated Fish Oil
This study was aimed at evaluating the flow behavior characteristics of yogurt enriched with fish oil (FO) microcapsules prepared by complex coacervation method. FO was microencapsulated in gelatin-acacia gum coacervates. Then, the microcapsules were dried, and yogurt was produced from the milk enriched with microcapsules powder. Rheological characteristics (as measured using a rotational visco...
متن کاملthe effect of milk supplementation on the growth and viability of starter and probiotic bacteria in yogurt during refrigerated storage
in the present work, the effect of milk supplementation on viability of yogurt bacteria (streptococcus thermophilus and lactobacillus delbrueckii subsp. bulgaricus) and probiotic bacteria (lactobacillus acidophilus and bifidobacteria) was studied during yogurt manufacture and thirty three days storage. incubation time to reach ph value of 4.5 was greatly affected by the addition of casein fract...
متن کاملeffect of milk supplementation on growth and viability of starter and probiotic bacteria in yogurt during refrigerated storage
in the present study, the effects of milk supplementation on growth and viability of yogurt (streptococcus thermophilus and lactobacillus delbrueckii subsp. bulgaricus) and probiotic bacteria (lactobacillus acidophilus and bifidobacteria) were studied during yogurt production and 33 days of refrigerated storage. the incubation time to reach ph = 4.5 was greatly affected by the addition of milk ...
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عنوان ژورنال:
فرآوری و نگهداری مواد غذاییجلد ۶، شماره ۲، صفحات ۹۹-۱۱۶
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