Physicochemical analysis of non-fermented probiotic milk with probiotic
Dairy product
Non-fermented probiotic milk
Probiotics
Sensory evaluation
Viability
Journal
Food science and biotechnology
ISSN: 2092-6456
Titre abrégé: Food Sci Biotechnol
Pays: Korea (South)
ID NLM: 9816587
Informations de publication
Date de publication:
Jun 2022
Jun 2022
Historique:
received:
12
01
2022
revised:
07
03
2022
accepted:
23
03
2022
entrez:
1
6
2022
pubmed:
2
6
2022
medline:
2
6
2022
Statut:
epublish
Résumé
The objective of this study was to develop a non-fermented probiotic milk that maintains its physicochemical properties, microbial properties, antioxidant activity, and sensory properties during storage (0, 7, and 14 days). During storage, pH and viable cell counts decreased; however, titratable acidity increased. In addition, the composition and sensory characteristics of the non-fermented probiotic milk showed no significant differences between samples (MLN; milk with
Identifiants
pubmed: 35646416
doi: 10.1007/s10068-022-01076-1
pii: 1076
pmc: PMC9133277
doi:
Types de publication
Journal Article
Langues
eng
Pagination
731-737Informations de copyright
© The Korean Society of Food Science and Technology 2022.
Déclaration de conflit d'intérêts
Conflict of interestAll authors declare no conflict of interest.
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