physicochemical properties of honeybee pollen enriched acidophilus milk and probiotic yoghurt
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ID: 131800
2015
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Abstract
The aim of this work was to examine the possibility of preparation of
acidophilus milk and probiotic yoghurt by processing of milk (1%, 2.8% and
3.2% w/w fat) enriched with honeybee pollen (0.6% w/w). The quality of
produced fermented milks was followed by comparing pH value during
fermentation and storage time, as well as of lactic acid content and sensory
properties during 14 days of storage. Fermentation time was influenced more
the type of the starter culture than by honeybee pollen addition or fat
level. The addition of honeybee pollen increased the production of lactic
acid, regardless of the fat level. The effects of different starters (L.
acidophilus LA-5, S. thermophilus and L. Delbrueckii ssp. bulgaricus) on the
production of lactic acid were also different, but not as obvious as that due
to pollen addition. The obtained results revealed that honeybee addition had
positive effects on the physicochemical and sensory properties of produced
acidophilus milk and probiotic yoghurt.
| Reference Key |
r.2015actaphysicochemical
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|---|---|
| Authors | ;Glušac Jovana R.;Stijepić Milka J.;Milanović Spasenija D.;Đurđević-Milošević Dragica M. |
| Journal | chemical papers |
| Year | 2015 |
| DOI |
10.2298/APT1546045G
|
| URL | |
| Keywords |
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