| 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.
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Cite:
APA: Copy
MOHSENI, M., & EHSANI, M., & MOHAMMADI SANI, A. (2010). EFFECT OF SOME PREBIOTICS ON SURVIVAL OF BB12 AND LA5 IN NONFERMENTED PASTEURIZED MILK. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 2(1 (4)), 29-34. https://www.sid.ir/en/journal/ViewPaper.aspx?id=192928
Vancouver: Copy
MOHSENI M., EHSANI M.R., MOHAMMADI SANI A.. EFFECT OF SOME PREBIOTICS ON SURVIVAL OF BB12 AND LA5 IN NONFERMENTED PASTEURIZED MILK. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY). 2010 [cited 2021April12];2(1 (4)):29-34. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=192928
IEEE: Copy
MOHSENI, M., EHSANI, M., MOHAMMADI SANI, A., 2010. EFFECT OF SOME PREBIOTICS ON SURVIVAL OF BB12 AND LA5 IN NONFERMENTED PASTEURIZED MILK. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), [online] 2(1 (4)), pp.29-34. Available at: <https://www.sid.ir/en/journal/ViewPaper.aspx?id=192928>.
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