File Download
There are no files associated with this item.
Supplementary
-
Citations:
- Scopus: 0
- Appears in Collections:
Article: Effect of acid casein hydrolysate and cysteine on the viability of yogurt and probiotic bacteria in fermented frozen dairy desserts
Title | Effect of acid casein hydrolysate and cysteine on the viability of yogurt and probiotic bacteria in fermented frozen dairy desserts |
---|---|
Authors | |
Issue Date | 1998 |
Citation | Australian Journal Of Dairy Technology, 1998, v. 53 n. 3, p. 175-179 How to Cite? |
Abstract | The 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 Identifier | http://hdl.handle.net/10722/144355 |
ISSN | 2012 Impact Factor: 0.415 |
References |
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Ravula, RR | en_HK |
dc.contributor.author | Shah, NP | en_HK |
dc.date.accessioned | 2012-01-20T09:01:36Z | - |
dc.date.available | 2012-01-20T09:01:36Z | - |
dc.date.issued | 1998 | en_HK |
dc.identifier.citation | Australian Journal Of Dairy Technology, 1998, v. 53 n. 3, p. 175-179 | en_HK |
dc.identifier.issn | 0004-9433 | en_HK |
dc.identifier.uri | http://hdl.handle.net/10722/144355 | - |
dc.description.abstract | The 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.language | eng | en_US |
dc.relation.ispartof | Australian Journal of Dairy Technology | en_HK |
dc.title | Effect of acid casein hydrolysate and cysteine on the viability of yogurt and probiotic bacteria in fermented frozen dairy desserts | en_HK |
dc.type | Article | en_HK |
dc.identifier.email | Shah, NP: npshah@hku.hk | en_HK |
dc.identifier.authority | Shah, NP=rp01571 | en_HK |
dc.description.nature | link_to_subscribed_fulltext | en_US |
dc.identifier.scopus | eid_2-s2.0-0032336462 | en_HK |
dc.relation.references | http://www.scopus.com/mlt/select.url?eid=2-s2.0-0032336462&selection=ref&src=s&origin=recordpage | en_HK |
dc.identifier.volume | 53 | en_HK |
dc.identifier.issue | 3 | en_HK |
dc.identifier.spage | 175 | en_HK |
dc.identifier.epage | 179 | en_HK |
dc.identifier.scopusauthorid | Ravula, RR=6603010413 | en_HK |
dc.identifier.scopusauthorid | Shah, NP=7401823907 | en_HK |
dc.identifier.issnl | 0004-9433 | - |