Aminoacids, fatty acids and mineral composition of yoghurt made from cow's and goat's milk added with probiotic bacteria
2007
Bojcheva, S. | Dimitrov, T. | Mikhajlova, G. | Najdenova, N.
Amino acids, fatty acid and mineral compositions of Bulgarian yoghurt, made from cow's and goat's milk with addition of probiotic bacteria were investigated. Addition of lactobacilli and enterococci to the traditional yoghurt increased the quality of essential amino acids. The amount of unsaturated fatty acids in the yoghurt supplemented with probiotic bacteria increased with 20.9% in comparison with pasteurized milk and with 17.6% in comparison with natural yoghurt. The mineral elements potassium, calcium, magnesium, iron and zinc were found in yoghurt with L. acidophilus in higher concentrations then in natural yoghurt. The amount of calcium was increased with 62% in the yoghurt with Lactobacillus reuteri and Enterococcus faecalis and with 37% in the yoghurt with Lactobacillus acidophilus in comparison with natural milk.
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