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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 icon orcid.org/0000-0002-3387-0315 ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb

Puni tekst: hrvatski, pdf (2 MB) str. 169-181 preuzimanja: 390* citiraj
APA 6th Edition
Tratnik, Lj. i Božanić, R. (1996). Utjecaj dodanog koncentrata proteina sirutke na rast i aktivnost laktobacila i streptokoka tijekom fermentacije i čuvanja jogurta i acidofila. Mljekarstvo, 46 (3), 169-181. Preuzeto s https://hrcak.srce.hr/94999
MLA 8th Edition
Tratnik, Ljubica i Rajka Božanić. "Utjecaj dodanog koncentrata proteina sirutke na rast i aktivnost laktobacila i streptokoka tijekom fermentacije i čuvanja jogurta i acidofila." Mljekarstvo, vol. 46, br. 3, 1996, str. 169-181. https://hrcak.srce.hr/94999. Citirano 17.05.2021.
Chicago 17th Edition
Tratnik, Ljubica i Rajka Božanić. "Utjecaj dodanog koncentrata proteina sirutke na rast i aktivnost laktobacila i streptokoka tijekom fermentacije i čuvanja jogurta i acidofila." Mljekarstvo 46, br. 3 (1996): 169-181. https://hrcak.srce.hr/94999
Harvard
Tratnik, Lj., i Božanić, R. (1996). 'Utjecaj dodanog koncentrata proteina sirutke na rast i aktivnost laktobacila i streptokoka tijekom fermentacije i čuvanja jogurta i acidofila', Mljekarstvo, 46(3), str. 169-181. Preuzeto s: https://hrcak.srce.hr/94999 (Datum pristupa: 17.05.2021.)
Vancouver
Tratnik Lj, Božanić R. Utjecaj dodanog koncentrata proteina sirutke na rast i aktivnost laktobacila i streptokoka tijekom fermentacije i čuvanja jogurta i acidofila. Mljekarstvo [Internet]. 1996 [pristupljeno 17.05.2021.];46(3):169-181. Dostupno na: https://hrcak.srce.hr/94999
IEEE
Lj. Tratnik i R. Božanić, "Utjecaj dodanog koncentrata proteina sirutke na rast i aktivnost laktobacila i streptokoka tijekom fermentacije i čuvanja jogurta i acidofila", Mljekarstvo, vol.46, br. 3, str. 169-181, 1996. [Online]. Dostupno na: https://hrcak.srce.hr/94999. [Citirano: 17.05.2021.]

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
https://hrcak.srce.hr/94999

[hrvatski]

Posjeta: 647 *