Pregled bibliografske jedinice broj: 330028
Effects of transglutaminase enzyme on properties of set probiotic yoghurt
Effects of transglutaminase enzyme on properties of set probiotic yoghurt // Milk and dairy products / Milanović, Spasenija: Obradović, Dragojlo, Gregurek, Ljerka ; Puhan, Zdenko, Tamime, Adnan, Vatai, Gyula (ur.).
Novi Sad: Verzal, 2007. str. 47-47 (poster, nije recenziran, sažetak, znanstveni)
CROSBI ID: 330028 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Effects of transglutaminase enzyme on properties of set probiotic yoghurt
Autori
Šokec, Danijela ; Čorić, Damir ; Tonković, Katarina ; Kos, Blaženka ; Gregurek, Ljerka ; Šušković, Jagoda
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Milk and dairy products
/ Milanović, Spasenija: Obradović, Dragojlo, Gregurek, Ljerka ; Puhan, Zdenko, Tamime, Adnan, Vatai, Gyula - Novi Sad : Verzal, 2007, 47-47
Skup
Savremeni pravci razvoja u tehnologiji mleka
Mjesto i datum
Novi Sad, Srbija, 05.10.2007. - 06.10.2007
Vrsta sudjelovanja
Poster
Vrsta recenzije
Nije recenziran
Ključne riječi
set yoghurt; transglutaminase; probiotic; quality
Sažetak
The aim of this research was to examine the influence of the enzyme transglutaminase – TG (ACTIVA YG) and probiotic culture Lactobacillus acidophilus on the quality of set probiotic yoghurt. The enzyme was inactivated during the process of pasteurization. Although the process time is prolonged by the inactivation step (depending on temperature of enzyme activation), it results with better sensory properties of yoghurt. Yoghurt samples were produced by using milk (average of 3, 31% milk fat), DVS yoghurt culture BT10X (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus), 100F (Streptococcus thermophilus subsp. filant) and L10 (Lactobacillus acidophilus). TG was added according to manufacturer's specification (1U/g of milk proteins). Yoghurt samples were analyzed on physical (gel strength, syneresis), chemical (acidity) and sensory properties as well as on number of live probiotic cells (log CFU/g product). Physical and chemical analyses were monitored during 21 day of storage, and live probiotic cells during 28 day of storage (at temperature of 8 oC). The number of live probiotic cells, during 28 day of storage period of set yoghurt samples, was higher then 107 CFU/g, accordingly to the reference on the number of live probiotic cells per g of product. Result for yoghurts with addition of TG were altogether better then results attained for control samples.
Izvorni jezik
Engleski
Znanstvena područja
Biotehnologija
POVEZANOST RADA
Projekti:
058-0581990-2007 - Probiotici, prebiotici i funkcionalne starter kulture (Šušković, Jagoda, MZOS ) ( CroRIS)
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb
