title

اثرات جایگزینی جزئی یا کامل شیر گاو با شیر سویا و نوع ترکیب کشت آغازگر تجاری روی ویژگیهای میکروبی و بیوشیمیایی دوغ سویای پروبیوتیک

محمدی, رضا and روحی لنگرودی, میلاد and سرلک, زهرا and مرتضویان, سید امیرمحمد (1391) اثرات جایگزینی جزئی یا کامل شیر گاو با شیر سویا و نوع ترکیب کشت آغازگر تجاری روی ویژگیهای میکروبی و بیوشیمیایی دوغ سویای پروبیوتیک. در: The 13th Iranian & The Second International Congress of Microbiology, July 14 – 16, 2012, Ardabil - Iran.

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Title

Effects of Partial or Total Replacement of Cow's Milk with Soy Milk and the Type of Commercial Starter Culture Composition on Biochemical and Microbiological Characteristics of Probiotic Soy-Doogh

English Abstract

Background & Objectives: In this research, the effects of cow's milk to soy milk proportion (100:0, 75:25, 50:50, 25:75 or 0:100) as well as the type of commercial culture composition (ABY-1, MY-720 or YO-Mix-210) on biochemical and microbiological characteristics of probiotic soy-Doogh was investigated. Methods: pH, titrable acidity and redox potential during fermentation, lactic and acetic acids as well as viability of probiotics in final products at the end of fermentation were assessed. Results: The greatest mean of pH drop rate and mean acidity increase rate were observed for treatment with cow's milk to soy milk proportion of 50:50 and culture composition of ABY-1/Chr-Hansen and the lowest amounts of mentioned parameters were related to the treatment with cow's milk to soy milk proportion of 0:100/Danisco. Treatments with cow's milk to soy milk proportion 100:0/Chr-Hansen and 0:100/Danisco showed the highest and lowest percents of lactic and acetic acids, respectively. The highest and lowest viable count of B. bifidum and L. acidophilus during 21 days of refrigerated storage were observed for treatments with cow's milk to soy milk proportion of 25:75/Chr-Hansen and 25:75/DSM, respectively. The lowest viable count for mentioned bacteria was related to the treatment 0:100/Danisco for B. bifidum and 0:100/Chr-Hansen for L. acidophilus. Conclusion: Considering results obtained from this study, the cow's milk: soy-milk of 50:50 regardless of type of culture composition was selected as the best treatments from probiotics’ viability point of view.

Item Type:Conference or Workshop Item (Poster)
زبان سند : انگلیسی
نویسنده مسئول :رضا محمدی
کلیدواژه ها (انگلیسی):Cow’s Milk ; Soy Milk ; Starter Culture ; Probiotic ; Soy Doogh
Subjects:QW Microbiology and Immunology
WD Nutrition Disease and metabolic diseases
Divisions:Vice Chancellor for Research and Technology > Deputy for Research and Technology management and Medical Information > University of Management Conferences and Congresses
ID Code:5175
Deposited By: MS Soghra Golmaghani
Deposited On:15 Oct 1392 10:17
Last Modified:15 Oct 1392 10:17

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