Effect of bovine lactoferrin addition to milk in yogurt manufacturing
作者： I Franco , E Castillo , MD Pérez , M Calvo , L Sánchez
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摘要: The aim of this work was to study the effect milk supplementation with lactoferrin different iron saturation on manufacturing and characteristics yogurt. Bovine added at concentrations 0.5, 1, 2 mg/mL in holo (iron saturated) apo (without iron) forms. Some physicochemical properties, such as pH, concentration lactic acid, texture supplemented yogurts, were determined throughout shelf-life period storage (28 d) 4°C. We also evaluated stability yogurt time. bovine did not greatly affect physical properties yogurt, though apo-lactoferrin slightly delayed decrease pH. This could be attributed partial inhibition observed growth Streptococcus thermophilus. integrity immunoreactive lactoferrin, by Western blotting noncompetitive ELISA, respectively, remained constant shelf life
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