Izvorni znanstveni članak
Influence of higher proteins concentration in milk on growth and activity of yoghurt starter cultures
Ljerka Kršev
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Anica Borović
Sažetak
The purpose of present study was to investigate the influence of ultrafiltered milk on growth and activity of yoghurt starter culture. The samples of ultrafiltered milk (having different amounts of proteins) and control sample (milk) have been inoculated with 2% (V/V) yoghurt culture, and incubated (42 °C) until pH: 4.6; 4.45 and 4.35.During the incubation the growth of yoghurt starter cultures and acidity of milk samples were determined. Results of investigations indicate that higher proteins' concentration in ultrafiltered milk prolonged incubation period. The number of cells/ml in ultrafiltered milk was also higher than in control milk. The rate of lactic acid formation in ultrafiltered milk was more intensive. The maximum content of lactic acid (1.5%) was determined in samples of ultrafiltered milk having the higest amount of proteins.
Ključne riječi
increased quantity of proteins in milk; influence of growth and activity of yoghurt starter culture; amount of lactic acid
Hrčak ID:
95437
URI
Datum izdavanja:
20.1.1992.
Posjeta: 1.457 *