Paper Information

Journal:   INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)   SPRING 2010 , Volume 2 , Number 1 (4); Page(s) 29 To 34.
 
Paper: 

EFFECT OF SOME PREBIOTICS ON SURVIVAL OF BB12 AND LA5 IN NONFERMENTED PASTEURIZED MILK

 
 
Author(s):  MOHSENI M., EHSANI M.R., MOHAMMADI SANI A.*
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, ISLAMIC AZAD UNIVERSITY, QUCHAN BRANCH
 
Abstract: 
Probiotics are microorganisms with useful effects on human health especially in digestive system. Prebiotics are defined as non-digestible food ingredients that beneficially affect the growth of probiotics. The ability of prebiotic to increase the growth of good bacteria is well established. In the current experience, the probiotic growth in large colon has been stimulated and consequently increased, by an increase in growth and number of probiotics in the product.
The aim of this study was to produce non-fermented symbiotic milk with natural taste and to evaluate the effect of prebiotics including Inulin, lactolose and galactooligosaccharides (respectively in 0.6, 0.4 and 1.6%) on probiotics count of La5 and Bb12 in cooled pasteurized milk. The probiotic cultures (count: 109 CFU/mL, dosage: 0.01% v/v) and prebiotics were added to 2,5% fat milk in Pegah pasteurized milk processing line. The chemical properties of milk and the survival of La5 andBb12 were studied at 4 degrees centigrades during 10 days in. Because of the non-fermentative nature of the product, no increase in probiotics count was observed.
 
Keyword(s): PROBIOTIC, PREBIOTIC, SYMBIOTIC, MILK, LA5, BB12
 
References: 
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