Pregled bibliografske jedinice broj: 1028431
Fermentation of cow's milk and soy milk mixture with L. acidophilus probiotic bacteria with yoghurt culture.
Fermentation of cow's milk and soy milk mixture with L. acidophilus probiotic bacteria with yoghurt culture. // Book of Abstracts, 30th INTERNATIONAL SCIENTIFIC- EXPERT CONFERENCE OF AGRICULTURE AND FOOD INDUSTRY
Sarajevo, 2019. str. 88-88 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 1028431 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Fermentation of cow's milk and soy milk mixture with L. acidophilus probiotic bacteria with yoghurt culture.
Autori
Šertović, Edina ; Sarić, Zlatan ; Božanić, Rajka ; Barać, Miroljub ; Barukčić, Irena ; Kostić, Aelksandar
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Book of Abstracts, 30th INTERNATIONAL SCIENTIFIC- EXPERT CONFERENCE OF AGRICULTURE AND FOOD INDUSTRY
/ - Sarajevo, 2019, 88-88
Skup
30 th International scientific-expert conference of agriculture and food industry.
Mjesto i datum
Sarajevo, Bosna i Hercegovina, 25.09.2019. - 27.09.2019
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
cow's milk, soy beverage, probiotics, Lactobacillus acidophilus
Sažetak
The aim of the paper was to produce a functional product and to determine the physicochemical, microbiological and sensory properties of probiotic beverages produced from different ratios of cow's milk and soy milk. The ratios of cow's milk and soy milk were 100: 0%, 25: 75%, 50: 50%, 75: 25% and 0:100%. The samples were fermented with probiotic bacteria Lactobacillus acidophilus (La5) with the addition of yogurt culture. The fermentation of samples was performed at + 43 °C until coagulation and pH value of 4.6. Characteristics of the obtained beverages were monitored during storage at 1st, 7th, 14th and 21st day of storage at +4 ͦ C. Produced probiotic beverages were observed and change in active acidity, titration acidity, change in the number of probiotic bacteria, and sensory properties and acceptability of products were tracked. After fermentation, the number of lactobacilli in the samples produced gradually decreased during 21 days, but was -1 still above the probiotic minimum (CFU 106 mL ) so the samples had probiotic properties. Samples of fermented beverages got the best score of their sensory properties on the seventh day of preservation. The sensory properties of the samples were mainly influenced by the type and ratio of the used milk. Mixing cow's milk with soy milk significantly improved the sensory properties of the product. The acceptance test showed good acceptance of fermented beverages samples by potential consumers, apart from the sample that was 100% soy beverage.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb
