Pregled bibliografske jedinice broj: 42296
Cottage sir sa vrhnjem obogaćen s Lactobacillus GG
Cottage sir sa vrhnjem obogaćen s Lactobacillus GG // Milk and dairy products / Rogelj, Irena (ur.).
Ljubljana, 1999. str. 1-122 (poster, nije recenziran, sažetak, znanstveni)
CROSBI ID: 42296 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Cottage sir sa vrhnjem obogaćen s Lactobacillus GG
(Cream cottage cheese enriched with Lactobacillus GG)
Autori
Tratnik, Ljubica ; Šušković, Jagoda ; Kos, Blaženka ; Božanić, Rajka
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Milk and dairy products
/ Rogelj, Irena - Ljubljana, 1999, 1-122
Skup
2nd Slovenian Congress with International Participation
Mjesto i datum
Portorož, Slovenija, 14.11.1999. - 16.11.1999
Vrsta sudjelovanja
Poster
Vrsta recenzije
Nije recenziran
Ključne riječi
cottage sir; Lactobacillus GG
(cottage cheese; Lactobacillus GG)
Sažetak
Cottage cheese was produced from reconstituted skimmed milk powder. Fermentation of milk samples (11-13% of total solids) is performed at 22C with o.5% mesophilic starter culture, "O" type (DVS, Chr. Hansen's Lab) without rennet addition. Drained Cottage cheese samples contained an average 21.32% total solids; 17.85% proteins; 0.75% ash, trace quantity of fat and 90.33 mg Ca/100g. The dressing for preparation of salted or sweet Cream Cottage cheese was made from sour cream (12% fat) with addition of salt (3%) or sucrose (25%). Both types of dressing were inoculated with probiotic bacterium Lactobacillus casei subsp. rhamnosus GG (LGG). The mix ratio of cheese grains and dressing was 1:1. During 14 days of storage at +8 C, the sensory properties of Cream Cottage cheese samples were not changed significantly. The viable count number (CFU/g) of LGG approximately doubled during 14 days storage in both types of Cream Cottage cheese.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
