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Impact of using some mutant starains of streptococcus thermophilus and lactobacillus delbruekii subsp. bulgaricus for production of yoghurt with mild taste
Other Title(s)
تأثير استخدام سلالات بكتيريا Streptococcus thermophilus-Lactobacillus delbreukii subsp bulgaricus التي بها بعض الطفرات في إنتاج زبادي معتدل الحموضة
Joint Authors
Source
Annals of Agricultural Science, Moshtohor
Issue
Vol. 54, Issue 2 (30 Jun. 2016), pp.323-330, 8 p.
Publisher
Banha University Faculty of Agriculture
Publication Date
2016-06-30
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Abstract EN
The mutant strains of Streptococcus thermophilus and Lactobacillus delbruekii subsp.
bulgaricus were used to improve of yoghurt quality.
The produced yoghurts were kept refrigerated and analyzed when fresh, 7, 14, 21 and 28 days for chemical, microbiological and sensory characteristics.
The obtained results revealed that the prolonging of the coagulation time of some treatments to be with a maximum of 7.20 and 6.20 hr for T3 and T6, respectively.
No pronounced differences were observed all over the storage period in the chemical composition of yoghurt including T.S, Fat and protein content, T2 and T5 recorded the highest content of acetaldehyde.
Moreover, using of the mutant of starter cultures of Streptococcus thermophilus and Lactobacillus delbruekii Subsp.
bulgaricus improved the organoleptic properties, mild taste and the shelf life of the produced yoghurt compared with the control.
American Psychological Association (APA)
Abd al-Ati A. M.& Helle, K. J.. 2016. Impact of using some mutant starains of streptococcus thermophilus and lactobacillus delbruekii subsp. bulgaricus for production of yoghurt with mild taste. Annals of Agricultural Science, Moshtohor،Vol. 54, no. 2, pp.323-330.
https://search.emarefa.net/detail/BIM-819744
Modern Language Association (MLA)
Abd al-Ati A. M.& Helle, K. J.. Impact of using some mutant starains of streptococcus thermophilus and lactobacillus delbruekii subsp. bulgaricus for production of yoghurt with mild taste. Annals of Agricultural Science, Moshtohor Vol. 54, no. 2 (2016), pp.323-330.
https://search.emarefa.net/detail/BIM-819744
American Medical Association (AMA)
Abd al-Ati A. M.& Helle, K. J.. Impact of using some mutant starains of streptococcus thermophilus and lactobacillus delbruekii subsp. bulgaricus for production of yoghurt with mild taste. Annals of Agricultural Science, Moshtohor. 2016. Vol. 54, no. 2, pp.323-330.
https://search.emarefa.net/detail/BIM-819744
Data Type
Journal Articles
Language
English
Notes
Record ID
BIM-819744