Izvorni znanstveni članak
The influence of added whey proteins concentrate on growth and activity of lactobacilli and streptococci during fermentation and storage of yoghurt and acidophilus milk
Ljubica Tratnik
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Rajka Božanić
orcid.org/0000-0002-3387-0315
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Sažetak
In this work the influence of addition the whey protein concentrate (WPC) in milk (in proportion 20 : 80) on the growth of bacterial culture: (yoghurt culture: Streptococcus salivarius subs. thermophilus and Lactobacillus delbrueckii subs. bulgaricus, and the culture for production of acidophilus milk: Lactobacillus acidophilus) during fermentation, and on characteristics of products during storage, are investigated. By addition of WPC in milk, the quantity of proteins is increased to 4.63%, and total solids to 13.02%. The fermentation of milk to pH-value about 4.6 by addition of WPC is prolonged (at production of yoghurt on average 30 minutes, and at production of acidophilus milk on average 44 minutes). Simultaneously, increase of bacteria number in products with WPC was bigger (in yoghurt on the average 5.84%, and in acidophilus milk on the average 16.50%). The significant differences of sensory properties between fermented milk beverages were not observed although the viscosity of fermented milk beverages with WPC was slightly smaller but pH-value was slightly higher.
Ključne riječi
whey protein concentrates; yoghurt; acidophilus milk; fermentation; storage
Hrčak ID:
94999
URI
Datum izdavanja:
17.9.1996.
Posjeta: 1.470 *