Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/15035
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Djurić M. | en |
dc.contributor.author | Iličić M. | en |
dc.contributor.author | Milanović S. | en |
dc.contributor.author | Carić M. | en |
dc.contributor.author | Tekić M. | en |
dc.date.accessioned | 2020-03-03T14:58:18Z | - |
dc.date.available | 2020-03-03T14:58:18Z | - |
dc.date.issued | 2007-12-01 | en |
dc.identifier.issn | 14507188 | en |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/15035 | - |
dc.description.abstract | Quarg was manufactured, under laboratory conditions, by standard batch process, from two types of milk: I) partially skimmed, with 1.6% of fat and II) whole milk, with 3.5% of fat. As starters, two probiotic cultures were applied: I) DVS-Probio-Tec™ ABT-1, Lactobacillus acidophilus-5, Bifldobacterium-12, S. thermophilus and II) DVS-ProbioTec™ ABT-2, Lactobacillus acidophilus-5, Bifidobacterium-12 & thermophilus. Also, the traditional cheese culture (CH-N22) was used. The obtained Quarg samples were tested by standard methods in order to determine their nutritive characteristics. The results have shown that probiotic starter ABT-1 ensured the highest level of utilization of fat, proteins, lactose and phosphorus from partially skimmed milk. Probiotic culture ABT-2 was less effective, but combined with the traditional starter and applied to a whole milk could give Quarg with acceptable nutritive characteristics. When sensory characteristics of products were tested, it has been proven that the application of ABT-2 culture and combination of probiotic starters ABT-2 and traditional culture gave good products with typical mild flavour. On the contrary, inoculation with ABT-1 robiotic starter resulted in lower- quality products in case of both kinds of milk applied. | en |
dc.relation.ispartof | Acta Periodica Technologica | en |
dc.title | Nutritive characteristics of probiotic Quarg as influenced by type of starter | en |
dc.type | Journal/Magazine Article | en |
dc.identifier.doi | 10.2298/APT0738011D | en |
dc.identifier.scopus | 2-s2.0-38149009479 | en |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/38149009479 | en |
dc.relation.lastpage | 19 | en |
dc.relation.firstpage | 11 | en |
dc.relation.volume | 38 | en |
item.grantfulltext | none | - |
item.fulltext | No Fulltext | - |
Appears in Collections: | TF Publikacije/Publications |
SCOPUSTM
Citations
6
checked on May 3, 2024
Page view(s)
13
Last Week
6
6
Last month
0
0
checked on May 10, 2024
Google ScholarTM
Check
Altmetric
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.