Effect of using different probiotic cultures on properties of Torba (strained) yoghurt

被引：0
|
作者：
Kesenkas, Harun [1 ]
机构：
[1] Ege Univ, Fac Agr, Dept Dairy Technol, TR-35100 Izmir, Turkey
来源：
MLJEKARSTVO | 2010年 / 60卷 / 01期
关键词：
Torba yoghurt; probiotic bacteria; viability; proteolytic activity; texture; LACTOBACILLUS-ACIDOPHILUS LA-5; FERMENTED DAIRY-PRODUCTS; SENSORY PROPERTIES; BIFIDOBACTERIUM-BIFIDUM; RHEOLOGICAL PROPERTIES; SET YOGURT; VIABILITY; SURVIVAL; MILK; RHAMNOSUS;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
The viability of Lactobacillus casei LAFTI (R) L26, Bifidobacterium animalis subsp. lactis LAFTI (R) B94 and Lactobacillus acidophilus LAFTI (R) L10, their proteolytic activities and effects on chemical, textural and sensory properties of Torba yoghurts were assessed during 14 days of storage at 4 degrees C. These probiotic cultures were separately added after the fermentation of milk with yoghurt culture but prior to packaging of the product. Probiotic bacteria reached the recommended level of 6 log cfu/g in Torba yoghurt except B. animalis subsp. lactis B94. The addition of probiotic bacteria resulted in an appreciable proteolytic activity but also textural defects due to the lower total solid content in the final product.
引用
收藏
页码：19 / 29
页数：11
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