The Effects of Using Bifidobacterium longum on Yogurt Product: The Effects of Using Bifidobacterium longum on the Characteristics Yogurt Product at Different Storage Period - Couverture souple

Sabah, Mohammed; Legowo, Anang; Pramono, Yoyok

 
9783659560477: The Effects of Using Bifidobacterium longum on Yogurt Product: The Effects of Using Bifidobacterium longum on the Characteristics Yogurt Product at Different Storage Period
Couverture souple
ISBN 10 : 3659560472 ISBN 13 : 9783659560477
Editeur : LAP LAMBERT Academic Publishing, 2014

Synopsis

Fermentation is one of the oldest methods practiced by human beings for the transformation of milk into products with an extended shelf-life. The research today focuses on methods of increasing viability of the live cultures, particularly the probiotics, as they are responsible for conferring the health benefits of yogurt. One of the way to improve yogurt both in terms of its potential as a healthy food and as an appetizing product by using Bifidobacterium longum ATCC 15707 this probiotics bacteria effected to reducing symptoms of lactose intolerance, improvement the taste of yogurt and effected on the physical of final product. In this study the measurement the influence of the different ratio between yogurt bacteria and B.longum on the microbial, chemical, physical and sensory characteristics of yogurt product during different storage period. 1% of yogurt starter and 3% of B.longum ATCC15707 decrease significantly yogurt lactose during storage period.

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Présentation de l'éditeur

Fermentation is one of the oldest methods practiced by human beings for the transformation of milk into products with an extended shelf-life. The research today focuses on methods of increasing viability of the live cultures, particularly the probiotics, as they are responsible for conferring the health benefits of yogurt. One of the way to improve yogurt both in terms of its potential as a healthy food and as an appetizing product by using Bifidobacterium longum ATCC 15707 this probiotics bacteria effected to reducing symptoms of lactose intolerance, improvement the taste of yogurt and effected on the physical of final product. In this study the measurement the influence of the different ratio between yogurt bacteria and B.longum on the microbial, chemical, physical and sensory characteristics of yogurt product during different storage period. 1% of yogurt starter and 3% of B.longum ATCC15707 decrease significantly yogurt lactose during storage period.

Biographie de l'auteur

Mr. Mohammed Sabah, was born in Qafeen- Palestine at 1987. Working as Instructor in An-Najah National University, Department of Nutrition and Food Technology. M.Sc obtained from Diponegoro University Indonesia.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2014
Langue
anglais
ISBN 10 
3659560472
ISBN 13 
9783659560477
Reliure
Broché
Nombre de pages
112
Coordonnées du fabricant
non disponible
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