Production of new probiotic yogurt
2016
Memiši, Nurgin | Ilić, Nebojša | Jevtić-Mučibabić, Rada | Belović, Miona | Novaković, Aleksandra | Sanz, Yolanda | Brouzes, Jerome
New probiotic yogurt with 1.5 % milk fat is a fermented milk product with probiotic bacteria that has been made from milk and yogurt cultures and probiotic bacteria. Preparation has been started from pasteurized milk that was standardized to 1.0% milk fat. The standardized milk was subjected to pasteurization and homogenization at 95 °C and a pressure of 150 bar. On such prepared milk inoculation was performed with probiotic bacteria: Bifidobacteirum B94 and Lactobacillus HA119 and yogurt cultures Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophiles. After inoculation the fermentation has been done at 42.5 °C for 3 hours and 50 minutes. The pH value of final fermented product at the beginning of cooling was 4.65. Obtained product was subjected to chemical and microbiological analysis.
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