We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro-organisms in freshly made yogurt.
- Authors
Mortazavian, A. M.; Ehsani, M. R.; Mousavi, S. M.; Reinheimer, J. A.; Emamdojomeh, Z.; Sohrabvandi, S.; Rezaei, K.
- Abstract
The combined effects of heat treatment and incubation temperature were studied on the viability and fermentation time of probiotics in ABY 1 probiotic yogurt (Lactobacillus acidophilus , Bifidobacterium spp. and yogurt bacteria). Three levels of heat treatment (85°C for 30 min, 95°C for 5 min and 95°C for 15 min) and three levels of incubation temperature (37, 40 and 44°C) were selected. At the end of fermentation, the maximum viability of probiotics (for both L. acidophilus and Bifidobacterium spp. ) was observed when the milk was heated at 95°C for 15 min and incubated at 37°C. Incubation time was only affected by the incubation temperature and, at 37°C, the longest incubation time of about 6 h was needed to achieve the highest viable counts of L. acidophilus and Bifidobacterium spp.
- Subjects
YOGURT; CULTURED milk; FERMENTATION; LACTOBACILLUS acidophilus; BIFIDOBACTERIUM
- Publication
International Journal of Dairy Technology, 2006, Vol 59, Issue 1, p8
- ISSN
1364-727X
- Publication type
Article
- DOI
10.1111/j.1471-0307.2006.00216.x