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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 …