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Veterinary Research Forum، جلد ۸، شماره ۴، صفحات ۳۱۳-۳۱۷
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عنوان انگلیسی Microbiological, biochemical and organoleptic properties of fermented-probiotic drink produced from camel milk
چکیده انگلیسی مقاله The microbiological and biochemical changes occurred during the fermentation of camel milk inoculated by three selected bacterial starter, were investigated as well as the sensory evaluation of the product. Milk samples were collected from camel herds of southeastern of Iran. Chr. Hansen ABT-10 starter including Lactobacillus acidophillus, Biphidobacterum biphidum and Sterptococcus thermophilusin ratio of 0.50 g per 100 mL of camel milk was added. This fermented product was examined at the 0, 3rd, 6th and 9th days for microbiological, biochemical and sensory evaluations. The results showed the number of starter bacteria was maintained at least 106 CFU mL-1 during nine test days. It was shown that it could be used as fermented-probiotic drink. The product did not show any microbial contamination. The acidity and protein amount of produced drink showed a significant (p < 0.05) increase in different test days. Fat, solids-not-fat and ash amount of the product showed significant differences at the ninths' test day compared to the zero test day (p < 0.05). Organoleptic properties of product including flavor, color, odor, consistency, mouth feel and overall acceptance were significantly improved (p < 0.05). Therefore, the produced fermented–probiotic drink, in addition to keep maintenance and increased nutritional quantity value, was accepted by consumers in terms of organoleptic properties and it could be used as a healthy and functional drink.
کلیدواژه‌های انگلیسی مقاله
نویسندگان مقاله سعیده سلجوقی |
graduated student, faculty of veterinary medicine, shahid bahonar university of kerman, kerman, iran
سازمان اصلی تایید شده: دانشگاه شهید باهنر (Shahid bahonar university)

لادن منصوری نژند | mansouri najand
department of food hygiene and public health, faculty of veterinary medicine, shahid bahonar university of kerman, kerman, iran
سازمان اصلی تایید شده: دانشگاه شهید باهنر (Shahid bahonar university)

هادی ابراهیم نژاد |
department of food hygiene and public health, faculty of veterinary medicine, shahid bahonar university of kerman, kerman, iran
سازمان اصلی تایید شده: دانشگاه شهید باهنر (Shahid bahonar university)

فریده دوستان |
department of nutrition, faculty of health, kerman university of medical sciences, kerman, iran
سازمان اصلی تایید شده: دانشگاه علوم پزشکی کرمان (Kerman university of medical sciences)

نسرین عسکری |
department of pathobiology, faculty of veterinary medicine, shahid bahonar university of kerman, kerman, iran
سازمان اصلی تایید شده: دانشگاه شهید باهنر (Shahid bahonar university)

نشانی اینترنتی http://vrf.iranjournals.ir/article_28482_3b5d480145d02e22724833e9caf24a04.pdf
فایل مقاله اشکال در دسترسی به فایل - ./files/site1/rds_journals/544/article-544-529698.pdf
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زبان مقاله منتشر شده en
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