این سایت در حال حاضر پشتیبانی نمی شود و امکان دارد داده های نشریات بروز نباشند
Iranian Journal of Chemistry and Chemical Engineering، جلد ۴۳، شماره ۵، صفحات ۲۱۲۰-۲۱۲۹
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Optimal Temperature and Time for Lactic Coagulation of Milk Containing Antibiotic: Evaluation of Yogurt Fermentation Parameters
چکیده انگلیسی مقاله The presence of antibiotics in milk is one of the problems of dairy production units, especially yogurt and cheese, which leads to a decrease in lactic coagulation. Here, to assess the incubation conditions for fermentation of milk containing the antibiotic, concentrations of 50,75,100, and 200 parts-per-billion(ppb) of tetracycline were added to each liter of milk. The inoculation process with starter culture was performed at three temperatures (35,45,50°C). Afterward, pH, acidity, oxidation-reduction potential, and lactic coagulation of yogurt were evaluated. The results showed the existence of antibiotics in milk affects the quality and physicochemical properties of yogurt. However, antibiotic concentration and change in incubation temperature play a crucial role in the lactic coagulation of yogurt, such that the best lactic coagulation was observed at 50°C and a concentration of 50 ppb. Hence, in tetracycline concentrations less than 75ppb, a process temperature of 50°C and incubation time of ~10h is recommended for the fermentation of milk containing antibiotics.
کلیدواژه‌های انگلیسی مقاله Antibiotics residues,Yogurt,Fermentation parameters,incubation temperature
نویسندگان مقاله Adonis Pishdadian |
Department of Food Science, Shahrood Branch, Islamic Azad University, I.R. IRAN

Arezoo Ghadi |
Department of Chemical Engineering, Ayatollah Amoli Branch, Islamic Azad University, Amol, I.R. IRAN

Ehsan Zahedi |
Department of Chemical Engineering-Food Industry, Shahrood Branch, Islamic Azad University, I.R. IRAN

Vahideh Rashedi |
Department of Food Science, Ayatollah Amoli Branch, Islamic Azad University, Amol, I.R. IRAN

Mozhgan Mohammadi |
Department of Chemical Engineering, Ayatollah Amoli Branch, Islamic Azad University, Amol, I.R. IRAN

نشانی اینترنتی https://ijcce.ac.ir/article_709290_0c14657ebd3109a3dfe2f393e31ed226.pdf
فایل مقاله فایلی برای مقاله ذخیره نشده است
کد مقاله (doi)
زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده
نوع مقاله منتشر شده
برگشت به: صفحه اول پایگاه   |   نسخه مرتبط   |   نشریه مرتبط   |   فهرست نشریات