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Influence Of "Added" Whey Protein Isolate On Probiotic Properties Of Yogurt Culture Bacteria And Yogurt Characteristics, Luis Alfonso Vargas Lopez
Influence Of "Added" Whey Protein Isolate On Probiotic Properties Of Yogurt Culture Bacteria And Yogurt Characteristics, Luis Alfonso Vargas Lopez
LSU Master's Theses
Consumers are becoming conscious of their diet, increasing protein intake and avoiding carbohydrates and fats. Whey proteins have branch chain amino acids responsible for muscle building. Whey protein isolate (WPI) contains more than 90% protein. The effect of incremental addition of WPI on probiotic characteristics of pure cultures and cultures in yogurt and yogurt characteristics are not known. The hypothesis was that “added” WPI will influence the characteristics of yogurt culture bacteria in pure form and in yogurt. The objectives were: to determine the influence of added WPI on (1) acid and bile tolerance, growth and protease activity of pure …
Influence Of "Added" Lactose On Probiotic Properties Of Yogurt Culture Bacteria And Yogurt Characteristics, Behannis Jasmin Mena-Chalas
Influence Of "Added" Lactose On Probiotic Properties Of Yogurt Culture Bacteria And Yogurt Characteristics, Behannis Jasmin Mena-Chalas
LSU Master's Theses
Lactose sugar is a source of energy for Lactic Acid Bacteria (LAB) in dairy fermented products. Enrichment of yogurt with lactose addition may increase growth and viability of the yogurt starter culture (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and enhance yogurt physico-chemical and sensory attributes. The objectives of this study were: to determine the influence of added lactose on (1) acid and bile tolerance of yogurt starter culture Streptococcus thermophilus ST-M5 and Lactobacillus bulgaricus LB-12, (2) the final lactose content of yogurt during its shelf life, (3) the physico-chemical characteristics of yogurt during shelf life, (4) the growth of …