Investigation of the lactic acid fermentation of yougurt with an additive of jam

Karaivanova, E.

Investigation of the lactic acid fermentation of yougurt with an additive of jam

1998

Karaivanova, E. (Vissh Institut po Khranitelno-Vkusova Promishlenost, Plovdiv (Bulgaria))

It has been studied the influence of the additive of fruit jam "assorty" in consentrations of 10 and 12% on the lactic acid fermentation accomplished by Lactobacilus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus on the quality of the obtained lactic dairy product during storage.The investigation has been carried out by two types of starter cultures : symbiotic and mixed.It has been established that the additive does not lead to a change in the term of coagulation of the product in comparison with the control and on the morphology of the lactic acid bacteria.

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AGROVOC Keywords

acetic fermentation lactobacillus delbrueckii streptococcus thermophilus yaourt yoghurt yogur

Bibliographic information

Published in

Mlyako (Bulgaria) | Milk

Volume 5 Issue 6 ISSN 1310-4217

Pagination

pp. 13-14

Other Subjects

Fermentation acetique; Fermentacion acetica

Language

Bulgarian

Note

Summary (En)

4 tables; 3 ref.

Translated Title

Izsledvane mlechnokiselata fermentatsiya na kiselo mlyako s dobavka na dzhem

Type

Summary

Corporate Author

SD VION, Plovdiv (Bulgaria)

In AGRIS since: 2000-08-15

Format: AGRIS AP

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Investigation of the lactic acid fermentation of yougurt with an additive of jam

1998

AGROVOC Keywords

Bibliographic information