By: Gelareh Shafiee, Amir Mohammad Mortazavian*, Mohammad Amin Mohammadifar, Mohammad Reza Koushki, Abdorreza Mohammadi and Reza Mohammadi
Abstract: Combined effects of milk non-fat dry matter content (4, 8 or 12%), incubation temperature (37, 40 or 44°C) and final pH of fermentation (4.2 or 4.5) on biochemical and microbiological characteristics of probiotic fermented milk (Lactobacillus acidophilus LA-5, Bifidobacterium lactis BB-12, and yogurt bacteria) during and immediately after fermentation were investigated. Treatments containing higher dry matter contents had slower pH and redox potential decline rates, faster acidity increase rate, longer incubation t…
Keywords: Bifidobacteria; fermented milk; Lactobacillus acidophilus; probiotic; viability.
AJMR 2017, 16(1), 1-6;