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Chuluunbat T. , School of Food Engineering and Biotechnology, the Mongolian University of Science and Technology (MUST) , Ulaanbaatar, Mongolia , tsend@must.edu.mn; chu_tsend@yahoo.com

Yoh-Chang Y. , Department of Food Science and Biotechnology of Animal Resources, College of Animal Bioscience and Technology, Konkuk University , Seoul, Korea

Год 2013 Номер журнала 2 DOI 637.12’6.04/.07
Аннотация The aim of this study was to develop probiotic fermented goat milk. Goat milk was inoculated with single ( Bifidobacterium longum and Lactobacillus acidophilus ) and mixed cultures containing Bifidobacterium longum and Lactobacillus acidophilus . Goat milk was pasteurized at 95°С for 5 min, cooled to 37В±1°С, and inoculated with the required culture before incubation. The combined culture B. longum : L. acidophilus (8 : 1) was used when it had attained a pH 4.5В±2 and a titratable acidity 65-70. Goat milk for fermented milk was sterilized at 120°С for 10 min, cooled to 37°С, and inoculated with 8-10% of the bifidobacterium culture, and goat milk was pasteurized at 95°С for 20 min, cooled to 42°С, and inoculated with 3% of the L. acidophilus culture. The cultures were used when they attained pH 4.3 and 4.5 and titratable acidity between 56 and 800T. The developed technology of fermented milks and the characteristics of fermented goat milk were studied. According to the findings, we concluded that fermented goat milk was balanced by the amino acid content and products of high biological value. Fermented goat milk with the expected beneficial health effect is based on a high concentration of probiotic bacteria.
Ключевые слова probiotics, Bifidobacterium longum, Lactobacillus acidophilus, amino acids, biological value
Информация о статье Дата поступления 30 ноября -0001 года
Дата принятия в печать 30 ноября -0001 года
Дата онлайн-размещения 30 ноября -0001 года
Выходные данные статьи Chuluunbat T. DEVELOPING FERMENTED GOAT MILK CONTAINING PROBIOTIC BACTERIA / Chuluunbat T., Yoh-Chang Y. // Food and Raw Materials. - 2013. - №2. - С. 30-32
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