Compositional characteristics of commercial yoghurt based on quantitative determination of viable lactic acid bacteria

Yoghurt quality is particularly difficult to standardize because of the many forms, varieties, manufacturing methods, ingredients and consumer preferences that exist. Since these factors will always play an important role, it is unlikely that a uniform yoghurt quality concept will ever emerge, such...

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Main Authors: Niketić Gordana B., Pešić-Mikulec Dragana
Format: Article
Language:English
Published: Faculty of Technology, Novi Sad 2009-01-01
Series:Acta Periodica Technologica
Subjects:
LAB
Online Access:http://www.doiserbia.nb.rs/img/doi/1450-7188/2009/1450-71880940087P.pdf
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spelling doaj-1881acdb5736471a8a77b53b4200eca42020-11-24T22:39:38ZengFaculty of Technology, Novi SadActa Periodica Technologica1450-71882009-01-01200940879410.2298/APT0940087PCompositional characteristics of commercial yoghurt based on quantitative determination of viable lactic acid bacteriaNiketić Gordana B.Pešić-Mikulec DraganaYoghurt quality is particularly difficult to standardize because of the many forms, varieties, manufacturing methods, ingredients and consumer preferences that exist. Since these factors will always play an important role, it is unlikely that a uniform yoghurt quality concept will ever emerge, such as has been developed for other dairy products. There are a number of common denominators, however that have bearing on yoghurt quality. Since a number of producers are recognized within the broad category entitled yoghurt. This situation makes yoghurt an interesting, challenging, but also a confusing area to work in. The present investigation was undertaken to isolate from commercial yoghurt the strains involved in its manufacture and determine the characteristics of Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus. This study is concerned with the lactic acid bacteria (L.delbrueckii subsp. bulgaricus and S. thermophilus) growth in yoghurt from involving different procedures and with the determination of the number of lactic acid bacteria in dependence of the temperature and acidity in the period of storage. Predominant samples of yoghurt were with 11-107/ml lactic acid lactococci (44.28%). http://www.doiserbia.nb.rs/img/doi/1450-7188/2009/1450-71880940087P.pdfLAByoghurtviable lactic acid bacteriaprobiotics
collection DOAJ
language English
format Article
sources DOAJ
author Niketić Gordana B.
Pešić-Mikulec Dragana
spellingShingle Niketić Gordana B.
Pešić-Mikulec Dragana
Compositional characteristics of commercial yoghurt based on quantitative determination of viable lactic acid bacteria
Acta Periodica Technologica
LAB
yoghurt
viable lactic acid bacteria
probiotics
author_facet Niketić Gordana B.
Pešić-Mikulec Dragana
author_sort Niketić Gordana B.
title Compositional characteristics of commercial yoghurt based on quantitative determination of viable lactic acid bacteria
title_short Compositional characteristics of commercial yoghurt based on quantitative determination of viable lactic acid bacteria
title_full Compositional characteristics of commercial yoghurt based on quantitative determination of viable lactic acid bacteria
title_fullStr Compositional characteristics of commercial yoghurt based on quantitative determination of viable lactic acid bacteria
title_full_unstemmed Compositional characteristics of commercial yoghurt based on quantitative determination of viable lactic acid bacteria
title_sort compositional characteristics of commercial yoghurt based on quantitative determination of viable lactic acid bacteria
publisher Faculty of Technology, Novi Sad
series Acta Periodica Technologica
issn 1450-7188
publishDate 2009-01-01
description Yoghurt quality is particularly difficult to standardize because of the many forms, varieties, manufacturing methods, ingredients and consumer preferences that exist. Since these factors will always play an important role, it is unlikely that a uniform yoghurt quality concept will ever emerge, such as has been developed for other dairy products. There are a number of common denominators, however that have bearing on yoghurt quality. Since a number of producers are recognized within the broad category entitled yoghurt. This situation makes yoghurt an interesting, challenging, but also a confusing area to work in. The present investigation was undertaken to isolate from commercial yoghurt the strains involved in its manufacture and determine the characteristics of Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus. This study is concerned with the lactic acid bacteria (L.delbrueckii subsp. bulgaricus and S. thermophilus) growth in yoghurt from involving different procedures and with the determination of the number of lactic acid bacteria in dependence of the temperature and acidity in the period of storage. Predominant samples of yoghurt were with 11-107/ml lactic acid lactococci (44.28%).
topic LAB
yoghurt
viable lactic acid bacteria
probiotics
url http://www.doiserbia.nb.rs/img/doi/1450-7188/2009/1450-71880940087P.pdf
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