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Change of lactose content after milk fermentation using various microbial cultures

Ivana Vinko
Rajka Božanić   ORCID icon orcid.org/0000-0002-3387-0315 ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Pierottijeva 6, Zagreb, Hrvatska
Željka Golem
Inga Kesner-Koren
Stjepan Mahnet

Puni tekst: hrvatski, pdf (646 KB) str. 161-167 preuzimanja: 1.314* citiraj
APA 6th Edition
Vinko, I., Božanić, R., Golem, Ž., Kesner-Koren, I. i Mahnet, S. (2011). Promjena udjela laktoze nakon fermentacije mlijeka različitim mikrobnim kulturama. Mljekarstvo, 61 (2), 161-167. Preuzeto s https://hrcak.srce.hr/69099
MLA 8th Edition
Vinko, Ivana, et al. "Promjena udjela laktoze nakon fermentacije mlijeka različitim mikrobnim kulturama." Mljekarstvo, vol. 61, br. 2, 2011, str. 161-167. https://hrcak.srce.hr/69099. Citirano 14.11.2019.
Chicago 17th Edition
Vinko, Ivana, Rajka Božanić, Željka Golem, Inga Kesner-Koren i Stjepan Mahnet. "Promjena udjela laktoze nakon fermentacije mlijeka različitim mikrobnim kulturama." Mljekarstvo 61, br. 2 (2011): 161-167. https://hrcak.srce.hr/69099
Harvard
Vinko, I., et al. (2011). 'Promjena udjela laktoze nakon fermentacije mlijeka različitim mikrobnim kulturama', Mljekarstvo, 61(2), str. 161-167. Preuzeto s: https://hrcak.srce.hr/69099 (Datum pristupa: 14.11.2019.)
Vancouver
Vinko I, Božanić R, Golem Ž, Kesner-Koren I, Mahnet S. Promjena udjela laktoze nakon fermentacije mlijeka različitim mikrobnim kulturama. Mljekarstvo [Internet]. 2011 [pristupljeno 14.11.2019.];61(2):161-167. Dostupno na: https://hrcak.srce.hr/69099
IEEE
I. Vinko, R. Božanić, Ž. Golem, I. Kesner-Koren i S. Mahnet, "Promjena udjela laktoze nakon fermentacije mlijeka različitim mikrobnim kulturama", Mljekarstvo, vol.61, br. 2, str. 161-167, 2011. [Online]. Dostupno na: https://hrcak.srce.hr/69099. [Citirano: 14.11.2019.]

Sažetak
The purpose of this study was to determine lactose and lactic acid content and acidity changes in typified milk prior to fermentation and in dairy products on 1st and 28th day of their storage at 8 °C in cold environment. In this study 5 different dairy products were observed: yogurt, extra lactose yogurt, bifido milk, sour cream and sour milk. The enzymatic method for determination of lactose has been used. The biggest change in lactose and lactic acid content, according to study results, has happened in the process of fermentation, as expected. About 16-20 % of lactose has been converted by mesophilus, while significantly bigger part (round 30 %) of lactose to lactic acid has been converted by thermophilus. The smallest part of lactose conversion was performed by Bifidobacterium therapy culture (just 15 % after the first day and 19 % on 28th day of cold storage) which is due to the greater adjustment period of Bifidobacterium in milk for lactose fermentation.

Ključne riječi
lactose; fermentation; enzymatic method; lactic acid; fermented milk products

Hrčak ID: 69099

URI
https://hrcak.srce.hr/69099

[hrvatski]

Posjeta: 1.837 *