| dc.contributor.author |
Maragkoudakis, PA |
en |
| dc.contributor.author |
Miaris, C |
en |
| dc.contributor.author |
Rojez, P |
en |
| dc.contributor.author |
Manalis, N |
en |
| dc.contributor.author |
Magkanari, F |
en |
| dc.contributor.author |
Kalantzopoulos, G |
en |
| dc.contributor.author |
Tsakalidou, E |
en |
| dc.date.accessioned |
2014-06-06T06:47:11Z |
|
| dc.date.available |
2014-06-06T06:47:11Z |
|
| dc.date.issued |
2006 |
en |
| dc.identifier.issn |
09586946 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.idairyj.2004.12.013 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/3445 |
|
| dc.subject |
Adjuncts |
en |
| dc.subject |
Encapsulation |
en |
| dc.subject |
Probiotic |
en |
| dc.subject |
Yoghurt |
en |
| dc.subject.other |
Acidity |
en |
| dc.subject.other |
Cell culture |
en |
| dc.subject.other |
Concentration (process) |
en |
| dc.subject.other |
Encapsulation |
en |
| dc.subject.other |
Fermentation |
en |
| dc.subject.other |
Microbiology |
en |
| dc.subject.other |
Physical chemistry |
en |
| dc.subject.other |
Adjuncts |
en |
| dc.subject.other |
Organoleptic properties |
en |
| dc.subject.other |
Probiotic |
en |
| dc.subject.other |
Yoghurt |
en |
| dc.subject.other |
Dairy products |
en |
| dc.subject.other |
Lactobacillus |
en |
| dc.subject.other |
Lactobacillus paracasei subsp. tolerans |
en |
| dc.subject.other |
Lactobacillus plantarum |
en |
| dc.title |
Production of traditional Greek yoghurt using Lactobacillus strains with probiotic potential as starter adjuncts |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.idairyj.2004.12.013 |
en |
| heal.publicationDate |
2006 |
en |
| heal.abstract |
Lactobacillus plantarum ACA-DC 146 and L. paracasei subsp. tolerans ACA-DC 4037 were examined for their potential application as adjuncts in the production of traditional Greek set-type yoghurt. Both strains displayed low milk acidification activity, while no inhibition was observed towards or from the yoghurt starters used. Yoghurt produced with L. paracasei subsp. tolerans ACA-DC 4037 exhibited the best sensory properties, with a rich traditional smooth taste, and the strain was selected for further trials. Yoghurt produced with this strain as an adjunct had good physicochemical properties. After 2 weeks of refrigerated storage, microbial loads (>7.0 log cfu g-1) were in accordance with international recommendations and guidelines for probiotic and starter cultures in milk products. Increasing the microbial load further, using concentrated and encapsulated inocula (10-11 log cfu g-1), gave yoghurt with long fermentation times and poor organoleptic properties. © 2005 Elsevier Ltd. All rights reserved. |
en |
| heal.journalName |
International Dairy Journal |
en |
| dc.identifier.issue |
1 |
en |
| dc.identifier.volume |
16 |
en |
| dc.identifier.doi |
10.1016/j.idairyj.2004.12.013 |
en |
| dc.identifier.spage |
52 |
en |
| dc.identifier.epage |
60 |
en |