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Production of carbonated probiotic stirred yoghurt [electronic resource].

By:

Ibrahim, Eman M

Contributor(s):

El-Hendy, Wafaa M

Language: English Summary language: Arabic Description: p.10007-10013Other title:

أنتاج اليوغورت المقلب الداعم للحيوية والمعامل بثاني أكسيد الكربون [Added title page title]

Uniform titles:

Mansoura university journal of agricultural sciences, 2009 v. 34 (10) [electronic resource].

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Full Text Article.

In: Mansoura University Journal of Agricultural Sciences 2009.v.34(10)Summary: In the present study, a carbonated probiotic stirred yoghurt was made using buffaloes' milk and starter containing S. thermophilus, L. delbruki subsp. bulgaricus and B. infantis. The product was injected with CO₂, to give 10, 20 and 30 g CO₂,/kg. The treated and untreated samples were analysed during cold storage. The attained results revealed more acidity and acetaldehyde with lower pH values in fresh carbonated stirred yoghurt. The differences in TVFA were insignificant. Adding CO₂, significantiy increased counts of lactobaciilus and B. infantis in fresh or stored samples with improving the organoleptic properties of the treated product comparing to the control one.

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In the present study, a carbonated probiotic stirred yoghurt was made using buffaloes' milk and starter containing S. thermophilus, L. delbruki subsp. bulgaricus and B. infantis. The product was injected with CO₂, to give 10, 20 and 30 g CO₂,/kg. The treated and untreated samples were analysed during cold storage. The attained results revealed more acidity and acetaldehyde with lower pH values in fresh carbonated stirred yoghurt. The differences in TVFA were insignificant. Adding CO₂, significantiy increased counts of lactobaciilus and B. infantis in fresh or stored samples with improving the organoleptic properties of the treated product comparing to the control one.

Summary in Arabic.

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