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Pregled bibliografske jedinice broj: 1048128

Fermentation of Cow’s Milk and Soy Milk Mixture with L. acidophilus Probiotic Bacteria with Yoghurt Culture

Šertović, Edina; Sarić, Zlatan; Božanić, Rajka; Barać, Miroljub; Barukčić, Irena; Kostić, Aleksandar
Fermentation of Cow’s Milk and Soy Milk Mixture with L. acidophilus Probiotic Bacteria with Yoghurt Culture // IFMBE Proceedings - 30th Scientific-Experts Conference of Agriculture and Food Industry / Brka, Muhamed, Omanović-Mikličanin, Enisa, Karić, Lutvija, Falan, Vedad, Toroman, Almir (ur.)., 2020. str. 251-259 doi:10.1007/978-3-030-40049-1_32

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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, Aleksandar

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, ostalo

Knjiga
IFMBE Proceedings - 30th Scientific-Experts Conference of Agriculture and Food Industry

Urednik/ci
Brka, Muhamed, Omanović-Mikličanin, Enisa, Karić, Lutvija, Falan, Vedad, Toroman, Almir

Izdavač
Springer

Godina
2020

Raspon stranica
251-259

ISBN
978-3-030-40048-4

ISSN
1680-0737

Ključne riječi
cow milk, soy milk, probiotics, Lactobacillus acidophillus

Sažetak
The aim of the paper was to produce a functional product and to determine the physico - chemical, microbiological and sensory properties of probiotic beverages produced from different mixtures 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 fer- mentation 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 od 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 still above the −1 6 probiotic minimum (CFU 10 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 milk.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

Profili:

Avatar Url Aleksandar Kostić (autor)

Avatar Url Irena Barukčić Jurina (autor)

Avatar Url Rajka Božanić (autor)

Poveznice na cjeloviti tekst rada:

doi

Citiraj ovu publikaciju:

Šertović, Edina; Sarić, Zlatan; Božanić, Rajka; Barać, Miroljub; Barukčić, Irena; Kostić, Aleksandar
Fermentation of Cow’s Milk and Soy Milk Mixture with L. acidophilus Probiotic Bacteria with Yoghurt Culture // IFMBE Proceedings - 30th Scientific-Experts Conference of Agriculture and Food Industry / Brka, Muhamed, Omanović-Mikličanin, Enisa, Karić, Lutvija, Falan, Vedad, Toroman, Almir (ur.)., 2020. str. 251-259 doi:10.1007/978-3-030-40049-1_32
Šertović, E., Sarić, Z., Božanić, R., Barać, M., Barukčić, I. & Kostić, A. (2020) Fermentation of Cow’s Milk and Soy Milk Mixture with L. acidophilus Probiotic Bacteria with Yoghurt Culture. U: Brka, Muhamed, Omanović-Mikličanin, Enisa, Karić, Lutvija, Falan, Vedad, Toroman, Almir (ur.) IFMBE Proceedings - 30th Scientific-Experts Conference of Agriculture and Food Industry., Springer, str. 251-259 doi:10.1007/978-3-030-40049-1_32.
@inbook{inbook, author = {\v{S}ertovi\'{c}, Edina and Sari\'{c}, Zlatan and Bo\v{z}ani\'{c}, Rajka and Bara\'{c}, Miroljub and Baruk\v{c}i\'{c}, Irena and Kosti\'{c}, Aleksandar}, year = {2020}, pages = {251-259}, DOI = {10.1007/978-3-030-40049-1\_32}, keywords = {cow milk, soy milk, probiotics, Lactobacillus acidophillus}, doi = {10.1007/978-3-030-40049-1\_32}, isbn = {978-3-030-40048-4}, issn = {1680-0737}, title = {Fermentation of Cow’s Milk and Soy Milk Mixture with L. acidophilus Probiotic Bacteria with Yoghurt Culture}, keyword = {cow milk, soy milk, probiotics, Lactobacillus acidophillus}, publisher = {Springer} }
@inbook{inbook, author = {\v{S}ertovi\'{c}, Edina and Sari\'{c}, Zlatan and Bo\v{z}ani\'{c}, Rajka and Bara\'{c}, Miroljub and Baruk\v{c}i\'{c}, Irena and Kosti\'{c}, Aleksandar}, year = {2020}, pages = {251-259}, DOI = {10.1007/978-3-030-40049-1\_32}, keywords = {cow milk, soy milk, probiotics, Lactobacillus acidophillus}, doi = {10.1007/978-3-030-40049-1\_32}, isbn = {978-3-030-40048-4}, issn = {1680-0737}, title = {Fermentation of Cow’s Milk and Soy Milk Mixture with L. acidophilus Probiotic Bacteria with Yoghurt Culture}, keyword = {cow milk, soy milk, probiotics, Lactobacillus acidophillus}, publisher = {Springer} }

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