Datum
2022-09-20Schlagwort
570 Biowissenschaften, Biologie 580 Pflanzen (Botanik) BifidobacteriumFermentationGesundheitsförderungMilchproduktLactobacillus acidophilusMilchsäureMetadata
Zur Langanzeige
Aufsatz
The effect of Lactobacillus acidophilus on the changes in the acidity of probiotic milk during storage
Zusammenfassung
The probiotic products are functional products for human health. To study the changes in the acidity of milk containing probiotic bacterium Lactobacillus acidophilus, three containers containing 3 liters of sterilized low-fat milk with 1.5% fat prepared from Mihan Company were considered three groups. The results showed that the resulting changes in milk containing Lactobacillus acidophilus bacteria due to acidity index were recorded in a two-hour period to reach the acidity of 42 °C in (milk) in the incubator at 38 °C and during storage in the refrigerator. An increase in the acidity of probiotic milk compared to the control sample was observed on the first day after production. The acidification rate increased during the fermentation under the influence of L. acidophilus bacterium, and the final acidity after the end of the fermentation period in the probiotic milk was higher than the control sample.
Zitierform
In: Future of Food: Journal on Food, Agriculture & Society Vol. 10 / No. 5 (2022-09-20) eissn:2197-411XSammlung(en)
Vol 10, No 5 (2022) (Future of Food: Journal on Food, Agriculture & Society // The Future of Food Journal: Journal on Food, Agriculture & Society)Zitieren
@article{doi:10.17170/kobra-202204136019,
author={Kooshesh, Iman and Kooshesh, Afsaneh and Marhamatizadeh, Mohammad Hossein},
title={The effect of Lactobacillus acidophilus on the changes in the acidity of probiotic milk during storage},
journal={Future of Food: Journal on Food, Agriculture & Society},
year={2022}
}
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2022-12-14T11:04:21Z 2022-12-14T11:04:21Z 2022-09-20 doi:10.17170/kobra-202204136019 http://hdl.handle.net/123456789/14290 eng Namensnennung 4.0 International http://creativecommons.org/licenses/by/4.0/ probiotic products Bifidobacteria fermentation process health promotion dairy products 570 580 The effect of Lactobacillus acidophilus on the changes in the acidity of probiotic milk during storage Aufsatz The probiotic products are functional products for human health. To study the changes in the acidity of milk containing probiotic bacterium Lactobacillus acidophilus, three containers containing 3 liters of sterilized low-fat milk with 1.5% fat prepared from Mihan Company were considered three groups. The results showed that the resulting changes in milk containing Lactobacillus acidophilus bacteria due to acidity index were recorded in a two-hour period to reach the acidity of 42 °C in (milk) in the incubator at 38 °C and during storage in the refrigerator. An increase in the acidity of probiotic milk compared to the control sample was observed on the first day after production. The acidification rate increased during the fermentation under the influence of L. acidophilus bacterium, and the final acidity after the end of the fermentation period in the probiotic milk was higher than the control sample. open access Kooshesh, Iman Kooshesh, Afsaneh Marhamatizadeh, Mohammad Hossein 8 Seiten Bifidobacterium Fermentation Gesundheitsförderung Milchprodukt Lactobacillus acidophilus Milchsäure publishedVersion eissn:2197-411X No. 5 Future of Food: Journal on Food, Agriculture & Society Vol. 10 false 565
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