Publisher of Iranian Journals and Conference Proceedings

Please waite ..
Publisher of Iranian Journals and Conference Proceedings
Login |Register |Help |عضویت کتابخانه ها
Paper
Title

Physiochemical and microbiological properties of probiotic set yoghurt affected by Milk somatic cell levels

Year: 1394
COI: ICDAT01_225
Language: EnglishView: 373
This Paper With 12 Page And PDF Format Ready To Download

Buy and Download

با استفاده از پرداخت اینترنتی بسیار سریع و ساده می توانید اصل این Paper را که دارای 12 صفحه است به صورت فایل PDF در اختیار داشته باشید.
آدرس ایمیل خود را در کادر زیر وارد نمایید:

Authors

A Bavarian - M.Sc Graduate Student in Food Science & Technology, Islamic Azad University-Science and Research Branch,Tehran
H Ezzatpanah - Department of Food Science and Technology, Faculty of Agriculture and Natural Resources,Islamic Azad University-Science and Research Branch,Tehran
M Aminafshar - Department of Animal Science,Faculty of Agriculture andNatural Resources,Islamic Azad University-Science and Research Branch,Tehran
M. A Mohammadifar - Department of Food Science, Faculty of Food Science and Nutrition, Shahid Beheshti University(M.C),Tehran

Abstract:

The objective of this study was to evaluate probable effects of somatic cell (SC) level of yoghurt milk on viability of Lactobacillus acidophilus LA_5 and Bifidobacterium BB-12 in probiotic yoghurt. Yoghurt samples were produced using milk with different levels of SC (Low: <200000, Medium: 200000-800000 and High: >800000 cells ml-1). Chemical composition of yoghurt milk with different SC levels, included lactose, fat, total solids (TS), crude protein (CP), pH and titratable acidity (TA) were analysed. Physicochemical characteristics, growth rate during incubation and viability of probiotic bacteria were also determined 1,7,14 and 21 days after production. Increased level of SC reduced growth rate of L.acidophillus La-5 to the higher extent. Yoghurt samples prepared from low SC milk attained viable probiotic count above 6 log cfu/ml during storage time. At the end of the storage time, the counts of L. acidophilus LA-5 were 1.6 and 1.76 log cfu/ml lower for yoghurt samples with medium and high SCC. However, as the SC level increased in yoghurt a marked reduction of 2.39 log cfu/ml was in the viability of Bifidobacterium BB-12 during shelf life. It was assumed that reduction of milk composition, as well as higher TA and proteolysis due to the activity of proteases such as plasmin, in medium and especially high SC yoghurt samples result in lower viability of probiotic bacteria which declines the opportunity of functional dairy product production as well.

Keywords:

Paper COI Code

This Paper COI Code is ICDAT01_225. Also You can use the following address to link to this article. This link is permanent and is used as an article registration confirmation in the Civilica reference:

https://civilica.com/doc/468418/

How to Cite to This Paper:

If you want to refer to this Paper in your research work, you can simply use the following phrase in the resources section:
Bavarian, A and Ezzatpanah, H and Aminafshar, M and Mohammadifar, M. A,1394,Physiochemical and microbiological properties of probiotic set yoghurt affected by Milk somatic cell levels,International Conference on Sustainable Development With a focus on Agriculture, Environment and Tourism,Tabriz,https://civilica.com/doc/468418

مراجع و منابع این Paper:

لیست زیر مراجع و منابع استفاده شده در این Paper را نمایش می دهد. این مراجع به صورت کاملا ماشینی و بر اساس هوش مصنوعی استخراج شده اند و لذا ممکن است دارای اشکالاتی باشند که به مرور زمان دقت استخراج این محتوا افزایش می یابد. مراجعی که مقالات مربوط به آنها در سیویلیکا نمایه شده و پیدا شده اند، به خود Paper لینک شده اند :

  • Auldist M J, Coats S, Rogers G L, McDowell G ...
  • Bodyfelt F W, Tobias J, Trout G M. The Sensory ...
  • Dello Staffolo M, Bertola N, martino M, Bevilacqua A. Influence ...
  • Donkor O N, Henriksson A, Vasiljevic T, Shah N P. ...
  • Donkor O N, Nilmini S L I, Stolic P, Vasiljevic ...
  • Drake M A. Sensory analysis of dairy foods. J Dairy ...
  • Fernandes A M, Oliveira C A F, Lima C G. ...
  • Fernandes A M, Oliveira C A F, Tavolaro P. Relationship ...
  • Garcia-Risco M R, Recio I, Molina E, Lopez-Fandino R. Plasmin ...
  • Gargouri A, Hamed H, Elfeki A. Total and differential bulk ...
  • Hamann W T, Marth E H. Survival of Streptococcus thermophilus ...
  • ISO 707. Milk and milk products guidance on sampling. International ...
  • Juozaitiene V, Juozaitis A, Micikeviciene R. (2006). Rela-tionship between somatic ...
  • Kelly A L, O'Flaherty F, Fox P F. Indigenous proteolytic ...
  • Larsen L B, Rasmussen N D, Bjerring M, Nielsen J ...
  • Le Roux Y, Laurent F, Moussaoui F Po lymorphonuc lear ...
  • L indmark-Mas son H, Svensson U, Paulsson M, Alden G, ...
  • Lin dmark-Mans son H, Branning C, Alden G. Paulsson M. ...
  • Leitner G, Krifucks O, Merin U, Lavi Y. Silankove N. ...
  • Lucas A, Sodini I, Monnet C, Jolivet P, Corrieu G. ...
  • Maragkoudaki _ P A, Miaris C, Rojez P, Manalis N, ...
  • Moslehishad M, Ezzatpanah H, Aminafshar M. Chemical and electrophoretic properties ...
  • O Brien B, Gallagher B, Joyce P, Meaney W J, ...
  • Official methos of analysis of the AOAC, _ S.Williams). Arlington, ...
  • Oliveria M N, Sodini I, Remeuf F, Corrieu G. Effect ...
  • Ostlie H M, Helland M H, Narvhus J A. Growth ...
  • Rajcevic, M., Potocnik, K., Levstek, J. Correlation between somatic cells ...
  • Richareson D Probiotics and product innovation. Nutrition and Food Science, ...
  • Sanz Y. Ecological and functional implications of the acid-adaptation ability ...
  • Shah N P. Probiotic bacteria: selective enumeration and survival in ...
  • Shihata A, Shah N P. Proteolytic profiles of yoghurt and ...
  • Shihata A, Shah N P. Influence of addition of proteolytic ...
  • Silva S V, Malcata F X Casein as source of ...
  • Summer A, Formaggioni P, Franceschi M, Malacarene M, Mariani P. ...
  • Tamime A Y, Robinson R K Yoghurt science technology. Wood ...
  • Vasiljevic T, Shah N P. Prob iotics-From Metchnikoff o bioactives. ...
  • Vinderola C G, Bailo N, Reinheimer J A. Survival of ...
  • Vinderola C G, Reinheimer J A. Enumeration of lactobacillus casei ...

Research Info Management

Certificate | Report | من نویسنده این مقاله هستم

اطلاعات استنادی این Paper را به نرم افزارهای مدیریت اطلاعات علمی و استنادی ارسال نمایید و در تحقیقات خود از آن استفاده نمایید.

Scientometrics

The specifications of the publisher center of this Paper are as follows:
Type of center: Azad University
Paper count: 38,340
In the scientometrics section of CIVILICA, you can see the scientific ranking of the Iranian academic and research centers based on the statistics of indexed articles.

New Papers

Share this page

More information about COI

COI stands for "CIVILICA Object Identifier". COI is the unique code assigned to articles of Iranian conferences and journals when indexing on the CIVILICA citation database.

The COI is the national code of documents indexed in CIVILICA and is a unique and permanent code. it can always be cited and tracked and assumed as registration confirmation ID.

Support