CHARACTERISTICS OF LACTOBACILLUS HELVETICUS FERMENTATION OF CAMEL AND BOVINE MILKS
Chelladhurai, Kobika
In this study, the fermentation of low-fat camel milk (CM) and bovine milk (BM) with Lactobacillus helveticus was compared to fermentation with L. delbrueckii subsp. bulgaricus, and S. thermophilus at 28°C, 35°C, and 42°C. The fermentation activities were followed by measuring bacterial counts, titratable acidity, pH, and changes in lactose, organic acids, and proteolysis for 96 hours. Although bacterial growth was comparable in CM and BM, the fermented milks showed differences in acidification and proteolysis. Negative correlations between TA (%) and pH were consistent in both CM and BM suggesting similar buffering capacities. In both milks, L. helveticus behavior was more comparable to S. thermophilus than L. delbrueckii subsp. bulgaricus. These findings provide valuable insights into the dynamics of L. helveticus offering possibilities for alternative fermentation processes in dairy product production.
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