J. Glušac

[ 1 ] - Growth and viability of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in traditional yoghurt enriched by honey and whey protein concentrate

The ability of whey protein concentrate (WPC) (1% w/v) and/or honey (2% and 4% w⁄v) to improve lactic acid bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) growth and viability in yoghurt during a 21 day period of storage was investigated. Another focus of this study was to examine fermentation kinetics and post-acidification rates through pH and lactic acid...