id: 27185
Title: Rationale of the composition and development of dessert enzymed products technologies of functional purpose with the use of plant fillers
Authors: Solomon A., Semko T., Nozhechkina-Eroshenko H.
Keywords: bifidobacteria, lactobacilli, growth promoters, stabilizers, plant fillers, biological value
Date of publication: 2020-12-03 13:00:50
Last changes: 2020-12-03 13:00:50
Year of publication: 2020
Summary: The article investigates and substantiates the composition of pro- and prebiotics, the influence of the bifidostimulant component and the stabilizing system on the quality indices of fermented dessert products, and the technologies of dairy desserts based on the consortium of bifidobacteria and lactobacilli. Since milk is an unfavorable environment for the development of most microorganisms - representatives of the normal bacterial flora of the gastrointestinal tract of man and does not contain the low molecular weight compounds required for the development of microorganisms, and most bacteria of the genus Lactobacillus, Lactococcus and Bifidobacterium are related to in milk oxygen, they develop very slowly in milk.
URI: http://repository.vsau.org/repository/getfile.php/27185.pdf
Publication type: Статті у наукових фахових виданнях України (Copernicus та інші)
Publication: Харчова промисловість. Київ : НУХТ, 2020. № 27. C. 69 - 79
In the collections :
Published by: Адміністратор
File : 27185.pdf Size : 2077069 byte Format : Adobe PDF Access : For all
| |
|
|
