| Autor: |
Songül ÇAKMAKÇI, Emel ÖZ, Kübra ÇAKIROĞLU, Atilla POLAT, İlhami GÜLÇİN, Şaziye ILGAZ, Kimya SEYYEDCHERAGHI, İzzet ÖZHAMAMCI |
| Jazyk: |
angličtina |
| Rok vydání: |
2019 |
| Předmět: |
|
| Zdroj: |
Kafkas Universitesi Veteriner Fakültesi Dergisi, Vol 25, Iss 5, Pp 673-682 (2019) |
| Druh dokumentu: |
article |
| ISSN: |
1309-2251 |
| DOI: |
10.9775/kvfd.2018.21598 |
| Popis: |
The aim of the present study was to determine the effects of the addition of green tea powder (GTP) in the production of yogurt on survival of Lactobacillus acidophilus (P) and the yogurt properties. Four yogurt groups (yogurt without P and GTP, Control, C; yogurt with P and without GTP, PC; P + 1% GTP; and P + 2% GTP) were produced. The yogurt samples were stored at 4°C. The addition of GTP into milk did not affect the viability of yogurt bacteria during fermentation. The highest count of L. acidophilus was detected in P + 2% GTP. The L. acidophilus count was high up to the 7th day (7.54 log cfu/g). Yeast and mold were not counted ( |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
|
