Change of lactose content after milk fermentation using various microbial cultures
The purpose of this study was to determine lactose and lactic acid content and acidity changes in typified milk prior to fermentation and in dairy products on 1st and 28th day of their storage at 8 °C in cold environment. In this study 5 different dairy products were observed: yogurt, extra lactose...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2011-06-01
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| Series: | Mljekarstvo |
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| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=103073 |
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| author | Ivana Vinko Rajka Božanić Željka Golem Inga Kesner-Koren Stjepan Mahnet |
| author_facet | Ivana Vinko Rajka Božanić Željka Golem Inga Kesner-Koren Stjepan Mahnet |
| author_sort | Ivana Vinko |
| collection | DOAJ |
| description | The purpose of this study was to determine lactose and lactic acid content and acidity changes in typified milk prior to fermentation and in dairy products on 1st and 28th day of their storage at 8 °C in cold environment. In this study 5 different dairy products were observed: yogurt, extra lactose yogurt, bifido milk, sour cream and sour milk. The enzymatic method for determination of lactose has been used. The biggest change in lactose and lactic acid content, according to study results, has happened in the process of fermentation, as expected. About 16-20 % of lactose has been converted by mesophilus, while significantly bigger part (round 30 %) of lactose to lactic acid has been converted by thermophilus. The smallest part of lactose conversion was performed by Bifidobacterium therapy culture (just 15 % after the first day and 19 % on 28th day of cold storage) which is due to the greater adjustment period of Bifidobacterium in milk for lactose fermentation. |
| format | Article |
| id | doaj-art-1e2bc924f29c4a51a4451231100c9b1c |
| institution | Kabale University |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2011-06-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-1e2bc924f29c4a51a4451231100c9b1c2025-08-20T03:54:33ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252011-06-01612161167Change of lactose content after milk fermentation using various microbial culturesIvana VinkoRajka BožanićŽeljka GolemInga Kesner-KorenStjepan MahnetThe purpose of this study was to determine lactose and lactic acid content and acidity changes in typified milk prior to fermentation and in dairy products on 1st and 28th day of their storage at 8 °C in cold environment. In this study 5 different dairy products were observed: yogurt, extra lactose yogurt, bifido milk, sour cream and sour milk. The enzymatic method for determination of lactose has been used. The biggest change in lactose and lactic acid content, according to study results, has happened in the process of fermentation, as expected. About 16-20 % of lactose has been converted by mesophilus, while significantly bigger part (round 30 %) of lactose to lactic acid has been converted by thermophilus. The smallest part of lactose conversion was performed by Bifidobacterium therapy culture (just 15 % after the first day and 19 % on 28th day of cold storage) which is due to the greater adjustment period of Bifidobacterium in milk for lactose fermentation.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=103073lactosefermentationenzymatic methodlactic acidfermented milk products |
| spellingShingle | Ivana Vinko Rajka Božanić Željka Golem Inga Kesner-Koren Stjepan Mahnet Change of lactose content after milk fermentation using various microbial cultures Mljekarstvo lactose fermentation enzymatic method lactic acid fermented milk products |
| title | Change of lactose content after milk fermentation using various microbial cultures |
| title_full | Change of lactose content after milk fermentation using various microbial cultures |
| title_fullStr | Change of lactose content after milk fermentation using various microbial cultures |
| title_full_unstemmed | Change of lactose content after milk fermentation using various microbial cultures |
| title_short | Change of lactose content after milk fermentation using various microbial cultures |
| title_sort | change of lactose content after milk fermentation using various microbial cultures |
| topic | lactose fermentation enzymatic method lactic acid fermented milk products |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=103073 |
| work_keys_str_mv | AT ivanavinko changeoflactosecontentaftermilkfermentationusingvariousmicrobialcultures AT rajkabozanic changeoflactosecontentaftermilkfermentationusingvariousmicrobialcultures AT zeljkagolem changeoflactosecontentaftermilkfermentationusingvariousmicrobialcultures AT ingakesnerkoren changeoflactosecontentaftermilkfermentationusingvariousmicrobialcultures AT stjepanmahnet changeoflactosecontentaftermilkfermentationusingvariousmicrobialcultures |