OPTIMIZATION OF CONDITIONS FOR MILK FERMENTATION IN PRODUCTION OF PROBIOTIC YOGURT BY LACTOBACILLUS ACIDOPHILUS

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RAFIEE MAJD M.; ALAVI S.A.

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Paper Information

Journal: Journal of Food Technology and Nutrition Year:2012 | Volume:9 | Issue:1 (33) Page(s): 15-22

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Title

OPTIMIZATION OF CONDITIONS FOR MILK FERMENTATION IN PRODUCTION OF PROBIOTIC YOGURT BY LACTOBACILLUS ACIDOPHILUS

Author(s)

RAFIEE MAJD M. | ALAVI S.A. | Issue Writer Certificate

Keywords

ASCORBIC ACIDQ3

OPTIMIZATIONQ2

PROBIOTICQ3

SOLID NON FATQ3

TWO STAGE FERMENTATIONQ3

THERMAL CAREQ3

YOGHURTQ3

Abstract

Introduction: The increase in the number of PROBIOTIC microorganisms and their viable activity might be of some concern for producer of PROBIOTIC YOGHURT. On the other hand the flavor of PROBIOTIC YOGHURT is affected by the number and population of PROBIOTIC bacteria. Therefor the following study is concerned with the OPTIMIZATION of conditions for production of PROBIOTIC YOGHURT and factors namely the numbers and the viable activity of PROBIOTIC bacteria and flavor of produced YOGHURT. Materials and Methods: For this reason parameters were investigated at three levels. The numbers of bacteria were counted at first and twentieth days. Sensory evaluations concerned with pH determination were carried out in each stage. OPTIMIZATION was carried out at three different stages consisted of: first day, last day and both days (first day and last day) by Taghuchi method and Qualitec software. Results: The most effective factor for first stage OPTIMIZATION was the primary fermentation and for the second stage was the content of ASCORBIC ACID. Maximum number of PROBIOTIC was 1. 2×108 CFU/ml for the first day. In the third stage the important factors in respective order were ASCORBIC ACID content, temperature, fermentation and dry matter content (14%). Conclusion: Evaluation of the results indicated that the optimum condition for each factor differs in various stages.

Cites

AN EVALUATION OF THE LACTOBACILLUS POPULATION AND PRESENCE OF LACTOBACILLUS ACIDOPHILUS IN PROBIOTIC AND NON-PROBIOTIC DAIRY PRODUCTS MARKETED IN ISFAHAN, IRAN

References

EFFECT OF MILK COMPOSITION, INCUBATION TEMPERATURE, AND PERCENT OF INOCULUM ON GROWTH OF LACTOBACILLUS ACIDOPHILUS LA-5 IN PROBIOTIC YOGURT

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APA: Copy

RAFIEE MAJD, M., & ALAVI, S.A.. (2012). OPTIMIZATION OF CONDITIONS FOR MILK FERMENTATION IN PRODUCTION OF PROBIOTIC YOGURT BY LACTOBACILLUS ACIDOPHILUS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 9(1 (33)), 15-22. SID. https://sid.ir/paper/143348/en

Vancouver: Copy

RAFIEE MAJD M., ALAVI S.A.. OPTIMIZATION OF CONDITIONS FOR MILK FERMENTATION IN PRODUCTION OF PROBIOTIC YOGURT BY LACTOBACILLUS ACIDOPHILUS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2012;9(1 (33)):15-22. Available from: https://sid.ir/paper/143348/en

IEEE: Copy

M. RAFIEE MAJD, and S.A. ALAVI, “OPTIMIZATION OF CONDITIONS FOR MILK FERMENTATION IN PRODUCTION OF PROBIOTIC YOGURT BY LACTOBACILLUS ACIDOPHILUS,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 9, no. 1 (33), pp. 15–22, 2012, [Online]. Available: https://sid.ir/paper/143348/en

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