Mohammed Sabah, Anang Legowo, Yoyok Pramono

The Effects of Using Bifidobacterium longum on Yogurt Product

The Effects of Using Bifidobacterium longum on the Characteristics Yogurt Product at Different Storage Period

• Broschiertes Buch

Produktbeschreibung

Fermentation is one of the oldest methods practiced by human beings for the transformation of milk into products with an extended shelf-life. The research today focuses on methods of increasing viability of the live cultures, particularly the probiotics, as they are responsible for conferring the health benefits of yogurt. One of the way to improve yogurt both in terms of its potential as a healthy food and as an appetizing product by using Bifidobacterium longum ATCC 15707 this probiotics bacteria effected to reducing symptoms of lactose intolerance, improvement the taste of yogurt and effected on the physical of final product. In this study the measurement the influence of the different ratio between yogurt bacteria and B.longum on the microbial, chemical, physical and sensory characteristics of yogurt product during different storage period. 1% of yogurt starter and 3% of B.longum ATCC15707 decrease significantly yogurt lactose during storage period.

Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Seitenzahl: 112
• Erscheinungstermin: 16. Juni 2014
• Englisch
• Abmessung: 220mm x 150mm x 7mm
• Gewicht: 185g
• ISBN-13: 9783659560477
• ISBN-10: 3659560472
• Artikelnr.: 41141572

Autorenporträt

Mr. Mohammed Sabah, was born in Qafeen- Palestine at 1987. Working as Instructor in An-Najah National University, Department of Nutrition and Food Technology. M.Sc obtained from Diponegoro University Indonesia.