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Article: Effect of acid casein hydrolysate and cysteine on the viability of yogurt and probiotic bacteria in fermented frozen dairy desserts

TitleEffect of acid casein hydrolysate and cysteine on the viability of yogurt and probiotic bacteria in fermented frozen dairy desserts
Authors
Issue Date1998
Citation
Australian Journal Of Dairy Technology, 1998, v. 53 n. 3, p. 175-179 How to Cite?
AbstractThe effect of acid casein hydrolysate and cysteine on the viability of yogurt bacteria (Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and bifidobacteria) during a storage period of 12 weeks was assessed in fermented frozen dairy desserts. Three batches of fermented frozen dairy desserts were made with milk supplemented with acid casein hydrolysate or cysteine. The control batch was made with milk supplemented with 2% skim milk powder. Viable counts of yogurt bacteria and probiotic bacteria were enumerated and pH, titratable acidity and β-D-galactosidase activity measured at fortnightly intervals for 12 weeks. S. salivarius ssp. thermophilus was most stable in all the samples of fermented frozen dairy desserts with counts ≥107 cfu/g throughout the storage period. The counts of L. delbrueckii ssp. bulgaricus was reduced by 2 log cycles in the control sample, whereas in those supplemented with acid casein hydrolysate and cysteine, the counts decreased by 1 and 2 log cycles respectively. The counts of L. acidophilus and bifidobacteria decreased to <102 cfu/g in the control samples, whereas the counts were >105 cfu/g in the samples supplemented with acid casein hydrolysate or cysteine. The β-D-galactosidase activity decreased rapidly in the control sample during 12-weeks storage at -18°C, as compared with those prepared with acid casein hydrolysate and cysteine.
Persistent Identifierhttp://hdl.handle.net/10722/144355
ISSN
2012 Impact Factor: 0.415
2013 SCImago Journal Rankings: 0.203
References

 

DC FieldValueLanguage
dc.contributor.authorRavula, RRen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:36Z-
dc.date.available2012-01-20T09:01:36Z-
dc.date.issued1998en_HK
dc.identifier.citationAustralian Journal Of Dairy Technology, 1998, v. 53 n. 3, p. 175-179en_HK
dc.identifier.issn0004-9433en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144355-
dc.description.abstractThe effect of acid casein hydrolysate and cysteine on the viability of yogurt bacteria (Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and bifidobacteria) during a storage period of 12 weeks was assessed in fermented frozen dairy desserts. Three batches of fermented frozen dairy desserts were made with milk supplemented with acid casein hydrolysate or cysteine. The control batch was made with milk supplemented with 2% skim milk powder. Viable counts of yogurt bacteria and probiotic bacteria were enumerated and pH, titratable acidity and β-D-galactosidase activity measured at fortnightly intervals for 12 weeks. S. salivarius ssp. thermophilus was most stable in all the samples of fermented frozen dairy desserts with counts ≥107 cfu/g throughout the storage period. The counts of L. delbrueckii ssp. bulgaricus was reduced by 2 log cycles in the control sample, whereas in those supplemented with acid casein hydrolysate and cysteine, the counts decreased by 1 and 2 log cycles respectively. The counts of L. acidophilus and bifidobacteria decreased to <102 cfu/g in the control samples, whereas the counts were >105 cfu/g in the samples supplemented with acid casein hydrolysate or cysteine. The β-D-galactosidase activity decreased rapidly in the control sample during 12-weeks storage at -18°C, as compared with those prepared with acid casein hydrolysate and cysteine.en_HK
dc.languageengen_US
dc.relation.ispartofAustralian Journal of Dairy Technologyen_HK
dc.titleEffect of acid casein hydrolysate and cysteine on the viability of yogurt and probiotic bacteria in fermented frozen dairy dessertsen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-0032336462en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0032336462&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume53en_HK
dc.identifier.issue3en_HK
dc.identifier.spage175en_HK
dc.identifier.epage179en_HK
dc.identifier.scopusauthoridRavula, RR=6603010413en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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