The effect of different starter cultures on sensory properties of probiotic yogurt

Makarijoski, Borche and Trajchevski, Sasho and Trajkovska, Biljana (2017) The effect of different starter cultures on sensory properties of probiotic yogurt. SCIENTIFIC WORKS OF UNIVERSITY OF FOOD TECHNOLOGIES, 64 (1). pp. 48-52. ISSN 2535-1311

[img] Text
2. The effect of different starter cultures on sensory properties of probiotic yogurt.pdf

Download (298kB)
[img] Text
1-7.pdf

Download (298kB)
Official URL: http://uft-plovdiv.bg/%D0%BD%D0%B0%D1%83%D0%BA%D0%...

Abstract

Fermented dairy products have been an important component of nutritional diet. Probiotic yoghurt is one of the most popular fermented milk product prepared by using probiotic starter cultures and also has а great consumer acceptability due to its health benefits. The aim of this survey was to follow the effect of different probiotic cultures on the sensory properties of the probiotic yogurt which was manufactured from three different starter cultures with the following commercial names: ABT-6, ABT-750 and ABT-10 consisting of Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium bifidus. Key words: probiotic yogurt, culture, sensory properties;

Item Type: Article
Subjects: Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science
Divisions: Faculty of Biotechnical Sciences
Depositing User: Mr Blagojce Najdovski
Date Deposited: 18 Sep 2019 08:03
Last Modified: 17 Apr 2020 15:39
URI: http://eprints.uklo.edu.mk/id/eprint/1815

Actions (login required)

View Item View Item