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dc.contributor.author
Mortazavian, Amir
dc.contributor.author
Ehsani, Mohammadreza
dc.contributor.author
Mousavi, Mohammad
dc.contributor.author
Reinheimer, Jorge Alberto
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dc.contributor.author
Emamdjomeh, Zahra
dc.contributor.author
Sohrabvandi, Sara
dc.contributor.author
Rezaei, Karamatollah
dc.date.available
2021-02-18T18:15:31Z
dc.date.issued
2006-02
dc.identifier.citation
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
dc.identifier.issn
1364-727X
dc.identifier.uri
http://hdl.handle.net/11336/125986
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
BIFIDOBACTERIUM SPP.
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INCUBATION TIME
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LACTOBACILLUS ACIDOPHILUS
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PROBIOTIC
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VIABILITY
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YOGURT
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro-organisms in freshly made yogurt
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-10-22T18:25:42Z
dc.journal.volume
59
dc.journal.number
1
dc.journal.pagination
8-11
dc.journal.pais
Reino Unido
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dc.journal.ciudad
Londres
dc.description.fil
Fil: Mortazavian, Amir. Islamic Azad University; Irán
dc.description.fil
Fil: Ehsani, Mohammadreza. University Of Tehran; Irán
dc.description.fil
Fil: Mousavi, Mohammad. University Of Tehran; Irán
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Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
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Fil: Emamdjomeh, Zahra. University Of Tehran; Irán
dc.description.fil
Fil: Sohrabvandi, Sara. Islamic Azad University; Irán
dc.description.fil
Fil: Rezaei, Karamatollah. University Of Tehran; Irán
dc.journal.title
International Journal Of Dairy Technology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1471-0307.2006.00216.x
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1111/j.1471-0307.2006.00216.x
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