VIABILITY OF LACTOBACILLUS ACIDOPHILUS AND ITS EFFECT ON CHARACTERISTICS OF JUG CHEESE (TECHNICAL NOTE)

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

DEHNAVI F.; KHOSROWSHAHI ASL A.; ZOMORODI SH.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH Year:2013 | Volume:14 | Issue:3 Page(s): 113-120

Download Full-Text

Persian Verion

View:

672

Download:

Cites:

Information Journal Paper

Title

VIABILITY OF LACTOBACILLUS ACIDOPHILUS AND ITS EFFECT ON CHARACTERISTICS OF JUG CHEESE (TECHNICAL NOTE)

Author(s)

DEHNAVI F. | KHOSROWSHAHI ASL A. | ZOMORODI SH. | Issue Writer Certificate

Keywords

JUG CHEESEQ3

LACTOBACILLUS ACIDOPHILUSQ2

SENSORY EVALUATIONQ2

Abstract

This study investigated the survival of a probiotic strain of LACTOBACILLUS ACIDOPHILUS (LA-5) in JUG CHEESE during storage (120 days at 6-8oC). The JUG CHEESE treatments were: C (control), containing commercial starter FRC-65; LA, containing LACTOBACILLUS ACIDOPHILUS; and LAS, containing commercial starter and LACTOBACILLUS ACIDOPHILUS. The results showed that the amount of LACTOBACILLUS ACIDOPHILUS in the LA and LAS samples decreased 2 and 1 log cycles, respectively, during storage. The final amount of LACTOBACILLUS ACIDOPHILUS in LAS was greater than the minimum recommended for a therapeutic product (106-107 cfu/g). The use of commercial starter with the probiotic was more effective for maintenance of the probiotics than probiotics without commercial starter. The SENSORY EVALUATION showed that LAS had the highest significant flavor and texture ratings (p<0.05). It was concluded that probiotic LACTOBACILLUS ACIDOPHILUS can be used successfully in JUG CHEESE without adversely affecting the cheese quality during ripening.

Cites

No record.

References

No record.

Cite

APA: Copy

DEHNAVI, F., KHOSROWSHAHI ASL, A., & ZOMORODI, SH.. (2013). VIABILITY OF LACTOBACILLUS ACIDOPHILUS AND ITS EFFECT ON CHARACTERISTICS OF JUG CHEESE (TECHNICAL NOTE). JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH, 14(3), 113-120. SID. https://sid.ir/paper/28239/en

Vancouver: Copy

DEHNAVI F., KHOSROWSHAHI ASL A., ZOMORODI SH.. VIABILITY OF LACTOBACILLUS ACIDOPHILUS AND ITS EFFECT ON CHARACTERISTICS OF JUG CHEESE (TECHNICAL NOTE). JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH[Internet]. 2013;14(3):113-120. Available from: https://sid.ir/paper/28239/en

IEEE: Copy

F. DEHNAVI, A. KHOSROWSHAHI ASL, and SH. ZOMORODI, “VIABILITY OF LACTOBACILLUS ACIDOPHILUS AND ITS EFFECT ON CHARACTERISTICS OF JUG CHEESE (TECHNICAL NOTE),” JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH, vol. 14, no. 3, pp. 113–120, 2013, [Online]. Available: https://sid.ir/paper/28239/en

Related Journal Papers