Artículo
Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro-organisms in freshly made yogurt
Mortazavian, Amir; Ehsani, Mohammadreza; Mousavi, Mohammad; Reinheimer, Jorge Alberto
; Emamdjomeh, Zahra; Sohrabvandi, Sara; Rezaei, Karamatollah
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Fecha de publicación:
02/2006
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
International Journal Of Dairy Technology
ISSN:
1364-727X
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The combined effects of heat treatment and incubation temperature were studied on the viability and fermentation time of probiotics in ABY 1 probiotic yogurt (Lactobacillus acidophilus, Bifidobacterium spp. and yogurt bacteria). Three levels of heat treatment (85°C for 30 min, 95°C for 5 min and 95°C for 15 min) and three levels of incubation temperature (37, 40 and 44°C) were selected. At the end of fermentation, the maximum viability of probiotics (for both L. acidophilus and Bifidobacterium spp.) was observed when the milk was heated at 95°C for 15 min and incubated at 37°C. Incubation time was only affected by the incubation temperature and, at 37°C, the longest incubation time of about 6 h was needed to achieve the highest viable counts of L. acidophilus and Bifidobacterium spp.
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Articulos(INLAIN)
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Citación
Mortazavian, Amir; Ehsani, Mohammadreza; Mousavi, Mohammad; Reinheimer, Jorge Alberto; Emamdjomeh, Zahra; et al.; Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro-organisms in freshly made yogurt; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 59; 1; 2-2006; 8-11
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