The effect of Lactobacillus acidophilus on the changes in the acidity of probiotic milk during storage
| dc.date.accessioned | 2022-12-14T11:04:21Z | |
| dc.date.available | 2022-12-14T11:04:21Z | |
| dc.date.issued | 2022-09-20 | |
| dc.identifier | doi:10.17170/kobra-202204136019 | ger |
| dc.identifier.uri | http://hdl.handle.net/123456789/14290 | |
| dc.language.iso | eng | ger |
| dc.rights | Namensnennung 4.0 International | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
| dc.subject | probiotic products | ger |
| dc.subject | Bifidobacteria | ger |
| dc.subject | fermentation process | ger |
| dc.subject | health promotion | ger |
| dc.subject | dairy products | ger |
| dc.subject.ddc | 570 | ger |
| dc.subject.ddc | 580 | ger |
| dc.title | The effect of Lactobacillus acidophilus on the changes in the acidity of probiotic milk during storage | ger |
| dc.type | Aufsatz | ger |
| dcterms.abstract | 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. | eng |
| dcterms.accessRights | open access | ger |
| dcterms.creator | Kooshesh, Iman | |
| dcterms.creator | Kooshesh, Afsaneh | |
| dcterms.creator | Marhamatizadeh, Mohammad Hossein | |
| dcterms.extent | 8 Seiten | |
| dc.subject.swd | Bifidobacterium | ger |
| dc.subject.swd | Fermentation | ger |
| dc.subject.swd | Gesundheitsförderung | ger |
| dc.subject.swd | Milchprodukt | ger |
| dc.subject.swd | Lactobacillus acidophilus | ger |
| dc.subject.swd | Milchsäure | ger |
| dc.type.version | publishedVersion | ger |
| dcterms.source.identifier | eissn:2197-411X | ger |
| dcterms.source.issue | No. 5 | ger |
| dcterms.source.journal | Future of Food: Journal on Food, Agriculture & Society | ger |
| dcterms.source.volume | Vol. 10 | ger |
| kup.iskup | false | ger |
| dcterms.source.articlenumber | 565 |
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Except where otherwise noted, this item's license is described as Namensnennung 4.0 International