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The Effects of Using Bifidobacterium longum on Yogurt Product

 

Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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  • Product Description
 

Fermentation is one of the oldest methods practiced by human beings for the transformation of milk into products with an extended shelf-life. The research today focuses on methods of increasing viability of the live cultures, particularly the probiotics, as they are responsible for conferring the health benefits of yogurt. One of the way to improve yogurt both in terms of its potential as a healthy food and as an appetizing product by using Bifidobacterium longum ATCC 15707 this probiotics bacteria effected to reducing symptoms of lactose intolerance, improvement the taste of yogurt and effected on the physical of final product. In this study the measurement the influence of the different ratio between yogurt bacteria and B.longum on the microbial, chemical, physical and sensory characteristics of yogurt product during different storage period. 1% of yogurt starter and 3% of B.longum ATCC15707 decrease significantly yogurt lactose during storage period.

Product Specifications
SKU :COC78427
AuthorMohammed Sabah,Anang Legowo and Yoyok Pramono
LanguageEnglish
BindingPaperback
Number of Pages112
Publishing Year2014-06-16T00:00:00.000
ISBN9783659560477
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-10-08 00:00:00