Technological and dietetic characteristics of probiotic acidophilus milk.

摘要: Purpose – Prophylactic characteristics of plain acidophilus milk could be further enhanced with the incorporation certain probiotic or beneficial organisms. This research undertakes to evaluate technological and dietetic containing Bifidobacterium bifidum Propionibacterium freudenreichii subsp. shermanii during storage. Design/methodology/approach The effects NDRI MTCC 1371 as microbial additives manufacture storage made from skimmed at 8±1 °C for seven days were evaluated. Probiotic was evaluated on basis various (titratable acidity, volatile diacetyl acetoin production extent proteolysis) (lactic acid content, lactose hydrolyzing activity, antibacterial viable population lactobacilli, propionibacteria, bifidobacteria) character...