Storage conditions for fermented-milk functional foods ELBY SPORT
Spasova, M.(ElBi Bulgarikum EAD,Sofia (Bulgaria))E-mail:[email protected] | Ivanova, P.(ElBi Bulgarikum EAD,Sofia (Bulgaria)) | Khristova, A.(ElBi Bulgarikum EAD,Sofia (Bulgaria)) | Gronkova, S.(ElBi Bulgarikum EAD,Sofia (Bulgaria)) | Krasteva, Zh.(ElBi Bulgarikum EAD,Sofia (Bulgaria))
The changes in the physico-chemical parameters and viable cell counts of lactic acid bacteria in the fermented milk functional freeze-dried foods ELBY SPORT (energy, active, super, super D) were studied after storage of the products at different temperatures (ambient, 4-6oC and -18oC) for up to 16 months. The values of all parameters remained within the range specified by the Technical documentation. The viable cell counts of Lactobacillus delbrueckii ssp. bulgaricus decreased from 10 of 6 degree cfu/g to 10 of 4 degree cfu/g during 6-month storage at ambient temperature, but remained unchanged in refrigerated 4-6oC or -18oC products. The results from the study show that for the fermented milk freeze-dried functional foods ELBY SPORT it is sufficient to store the products at 4-6oC for the period of their marketing (up to 18 months).
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