Dynamics of acidity and probiotic population in yogurt with with different types of probiotic | Dinamika kiselosti i probiotske populacije kod kiselog mleka sa različitim vrstama probiotika
2011
Talevski, G., MB Mlekara, Bitola (The Former Yugoslav Republic of Macedonia) | Nikolovski, N., MB Mlekara, Bitola (The Former Yugoslav Republic of Macedonia) | Čobanova-Vasilevska, R., MB Mlekara, Bitola (The Former Yugoslav Republic of Macedonia) | Trombeva, D., Klinička bolnica Dr Trifun Panovski, Bitola (The Former Yugoslav Republic of Macedonia)
The goal of this study was to examine the active and titratable acidity as well as the dynamics of growth of probiotic bacteria in sour milk (set yogurt) produced with a culture ABT-10 and added three types of prebiotics, in separated variants: Equacia HV, Fibregum B, Fibregum P and one control variant without added prebiotics. Titratable acidity in all the variants was in the range of 29 deg SH (1 day) to 36 deg SH (28 days), while the pH ranged from 4.36 (1 day) to 4.11 (28 days) with no significance between the variants. The best growth of microorganisms was found in a variant with Fibregum P: lactic acid 132x10E6 (0 day) to 64x10E18 (28 days), L. acidophilus 59x10E6 (0 day) to 48x10E5 (28 days) and B. bifidus with 62x10E6 (0 day) and 54x10E6 (28 days).
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