TY  - JOUR
T1  - Probiotic Survival in Yogurt Made from Ultrafiltered Skim Milk During Refrigeration Storage
AU - , Alizadeh Ainaz AU - , Mohammad Reza Ehsani 
JO  - Research Journal of Biological Sciences
VL  - 3
IS  - 10
SP  - 1163
EP  - 1165
PY  - 2008
DA  - 2001/08/19
SN  - 1815-8846
DO  - rjbsci.2008.1163.1165
UR  - https://makhillpublications.co/view-article.php?doi=rjbsci.2008.1163.1165
KW  - Probiotic
KW  -survival
KW  -ultrafiltration
KW  -yoghurt
AB  - Chemical composition, growth and survival of <I>Lactobacillus acidophilus</I> and <I>Bifidobacterium Lactis</I> as probiotic bacteria in yoghurt made from ultrafiltered milk were studied and compared with control yoghurt with 2% (w/v) skim milk powder in triplicate. The results showed that, increasing the protein content and total solid concentration of milk by ultrafiltration, increased buffering capacity, acidity and the survival of probiotics. However, the survival of probiotics decreased throughout the storage period at 2°C. This study indicates the importance of protein content on survival of probiotic strains because of more available peptides and amino acids and also its effect on buffering capacity that reduce the lethal effect of lactic acid on yoghurt bacteria.
ER  -