Production of probiotic milk drink containing Lactobacillus acidophilus, Bifidobacterium animalis subsp lactis and Lactobacillus casei

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dc.contributor.authorYerlikaya, Oktay
dc.contributor.authorEnder, Gulsah
dc.contributor.authorTorunoglu, F. Artemis
dc.contributor.authorAkbulut, Necati
dc.date.accessioned2019-10-27T21:52:46Z
dc.date.available2019-10-27T21:52:46Z
dc.date.issued2013
dc.departmentEge Üniversitesien_US
dc.description.abstractIn this study, new fermented milk drinks containing combined three probiotic cultures (Lactobacillus acidophilus, Bifidobacterium animalis subsp. lactis and Lactobacillus casei) were developed and characterized. Fermented milk drinks were evaluated for their physical, chemical, rheological, microbiological and sensory properties. Determinations of these parameters were investigated at 1, 10, 20 and 30 days of storage. Addition of fruit pulp did not significantly affect the chemical properties, but contributed to an increase in apparent viscosity of fermented milk drinks. However, they were accepted in terms of sensory properties by panellists. All the drinks contained the recommended levels of (7 Log cfu/mL) probiotic bacteria at the end of 30 day shelf life. Milk fermented with these combined three probiotic bacteria could be manufactured as an alternative probiotic dairy product.en_US
dc.description.sponsorshipEge University Scientific Research Fund Research Fund CouncilEge University [2007-ZRF-009]en_US
dc.description.sponsorshipThe authors thank the Ege University Scientific Research Fund Research Fund (2007-ZRF-009) Council for financial support to this study.en_US
dc.identifier.endpage52en_US
dc.identifier.issn1722-6996
dc.identifier.issn1722-6996en_US
dc.identifier.issue2en_US
dc.identifier.startpage49en_US
dc.identifier.urihttps://hdl.handle.net/11454/47729
dc.identifier.volume24en_US
dc.identifier.wosWOS:000319082200013en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherTeknoscienze Publen_US
dc.relation.ispartofAgro Food Industry Hi-Techen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLactobacillus acidophilusen_US
dc.subjectBifidobacterium animalis subsp lactisen_US
dc.subjectLactobacillus caseien_US
dc.subjectprobiotic drinksen_US
dc.subjectfermented milksen_US
dc.titleProduction of probiotic milk drink containing Lactobacillus acidophilus, Bifidobacterium animalis subsp lactis and Lactobacillus caseien_US
dc.typeArticleen_US

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