Amount cholesterol in the fermented products of sheep and goat milk
1999
Vujicic, I.F. (Poljoprivredni fakultet, Novi Sad (Yugoslavia)) | Vulic, M. | Konyves, T. | Han, A.
Six different combinations of yogurt cultures and two different strains of Lactobacillus acidophilus were examined on capability of decreasing cholesterol in fermented products of sheep and goat milk. The capability of decreasing cholesterol are established in all examinated cultures. In the sheep's fermented milk the highest decreasing of cholesterol was on the first (31%) and fifth day (55%) at culture A. The lowest decreasing of cholesterol was at culture Z on the first (16%), second (36%) and fifth day (37%). In the goat's fermented milk the highest decreasing of cholesterol was at culture E on the first day (62%), second (84%) and fifth day (85%). The lowest decreasing of cholesterol was at culture La1 at the first (21%), second (26%) and fifth day (36%). The results show that acid environment in both sheep's and goat's milk with pH from 3.84 to 4.55 and low temperature of 5 deg C have no inhibitory effects to microbial decreasing of cholesterol in fermented products.
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