Izvorni znanstveni članak
Growth and activity of Propionibacterium shermanii bacterial culture in skim milk, skim milk retentate and skim milk retentate mixtures and demineralized whey retentate
Ljerka Kršev
; Dukat d.d. Mljekara Zagreb, M. Čavića 9, 10000 Zagreb
Branka Magdalenić
; Prehrambena Industrija VINDIJA d.d., Međimurska 6, 42000 Varaždin
Ljubica Tratnik
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Sažetak
Growth and activity of Propionbacterium shermanii in skim milk, skim milk retentate thickened to 1/2 and 1/3 of initial volume and In mixture of skim milk retentate and demineralized whey retentate (ratios 80 : 20, 70 : 30 and 50 : 50) were studied. P. shermanii culture fermenting milk attained pH 4,6 after 24 hours. The maximum number of cells/ml is reached In milk In the vicinity of 10^7 (ml^-1), and corresponding count in milk retentate is 10^9 (ml^-1) ceels. The addition of demineralized whey retentate (30 to 50 %) to milk retentate (thickened to 1/3 of Initial volume) delayed the achievement of maximum cells' number (10^9/ml) to over 26 hours of fermentation.
Ključne riječi
Propionbacterium shermanii culture; , growth activity in different media (skim milk, skim milk retentate, mixtures of skim milk retentate and demineralized whey retentate)
Hrčak ID:
95154
URI
Datum izdavanja:
7.6.1994.
Posjeta: 1.548 *