Producción de leche fermentada utilizando bacterias probióticas (Lactobacillus acidophilus, Bifidobacterium lactís y Streptococcus thermophilus) con leche de cabra y de vaca
In the present study was added a culture (composed by Lactobacillus acidophilus, Bifidobacterium lactis and Streptococcus thermophilus) to goat and cow milk and a mix of goat and cow milk (1:1). It was gotten whole fermented milk with good acidity, fat percentage, and enough probiotic bacteria'...
| Autores: | , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2006 |
| País: | Perú |
| Institución: | Universidad Nacional Mayor de San Marcos |
| Repositorio: | Revistas - Universidad Nacional Mayor de San Marcos |
| Idioma: | español |
| OAI Identifier: | oai:revistasinvestigacion.unmsm.edu.pe:article/4973 |
| Acceso en línea: | https://revistasinvestigacion.unmsm.edu.pe/index.php/farma/article/view/4973 |
| Access Level: | acceso abierto |
| Palabra clave: | goat and cow milk process fermented milk probiotics leche de cabra y de vaca proceso leche fermentada probióticos |
| Sumario: | In the present study was added a culture (composed by Lactobacillus acidophilus, Bifidobacterium lactis and Streptococcus thermophilus) to goat and cow milk and a mix of goat and cow milk (1:1). It was gotten whole fermented milk with good acidity, fat percentage, and enough probiotic bacteria's growth (Lactobacillus acidophilus 107cfu/ml, Bifidobacterium lactis 106cfu/ml), besides Streptococcus thermophilus 109cfu/ml. All of the fennented milks agreed with the food safety norms. The parameters of the process were: added culture (1% in goat and in cow and goat mix milk, fermentation temperature 42°C; 2% in cow milk and fermentation temperature 39°C); final pH of 4,5. The time of process with cow, goat, and cow and goat rnix milk was: 4 hours, 7 hours and 4 hours respectively. |
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