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- Title
بررسی ویژگیهای فیزیکوشیمیایی پنیر فراپالودهی سینبیوتیک حاوی پودر آبپنیر فراپاالیش امالحگیری شده و الکتولوز طی مدت نگهداری.
- Authors
غزال نصرتی; حسین جوینده; محمد حجتی; محمد نوشاد
- Abstract
Ultrafiltrated (UF)-white cheese is almost a new generation of whitecheeses that is produced throughout ultrafiltration process. This cheese has a soft and spreadable texture and is distributed in the market after a short storage period. Lactulose is a prebiotic compound that in addition to its positive effect on the growth of probiotic bacteria, its beneficial health effects on human well-being is proved. In the current research, synbiotic cheese samples were produced with the usage of demineralized ultrafiltrated whey powder (DUWP) at 3 levels of 0, 1 and 2%, lactulose at 2 levels of 0 and 1%, and bifidobacterium bifidum as probiotic bacteria. Experimental samples were analyzed and tested for physicochemical analysis including pH, acidity, moisture, syneresis, fat, protein and soluble nitrogen to total nitrogen ratio (TSN/TN) during 60 days of storage at 4 ◦C. Results revealed that addition of DUWP and lactulose, except for protein, had significant effects on the other tested parameters. In addition, the time of storage period had noticeable impact on all the examined physicochemical properties (P<0.01). Based on the results of this study, it was found that the best UF-white synbiotic cheese could be produced with the usage of 1% of each DUWP and lactulose powders.
- Subjects
BIFIDOBACTERIUM bifidum; WELL-being; LACTULOSE; SYNERESIS; SYNBIOTICS; PROBIOTICS; FRUCTOOLIGOSACCHARIDES
- Publication
Journal of Food Science & Technology (2008-8787), 2023, Vol 20, Issue 139, p149
- ISSN
2008-8787
- Publication type
Article
- DOI
10.22034/FSCT.20.139.149