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Titolo:
Lactic acid production by Lactobacillus delbrueckii ssp bulgaricus in camel's and cow's wheys
Autore:
Gassem, MA; Abu-Tarboush, HM;
Indirizzi:
King Saud Univ, Coll Agr, Dept Food Sci & Nutr, Riyadh 11451, Saudi ArabiaKing Saud Univ Riyadh Saudi Arabia 11451 utr, Riyadh 11451, Saudi Arabia
Titolo Testata:
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
fascicolo: 7, volume: 55, anno: 2000,
pagine: 374 - 378
SICI:
0026-3788(2000)55:7<374:LAPBLD>2.0.ZU;2-U
Fonte:
ISI
Lingua:
ENG
Soggetto:
BIOCHEMICAL CHARACTERISTICS; NITROGEN DISTRIBUTION; MILK-COMPOSITION; ULTRAFILTRATE; FERMENTATION; MAJAHEIM; PROTEINS; GROWTH; CHEESE;
Keywords:
camel milk (whey properties);
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
34
Recensione:
Indirizzi per estratti:
Indirizzo: Gassem, MA King Saud Univ, Coll Agr, Dept Food Sci & Nutr, Riyadh 11451, Saudi Arabia King Saud Univ Riyadh Saudi Arabia 11451 11451, Saudi Arabia
Citazione:
M.A. Gassem e H.M. Abu-Tarboush, "Lactic acid production by Lactobacillus delbrueckii ssp bulgaricus in camel's and cow's wheys", MILCHWISSEN, 55(7), 2000, pp. 374-378

Abstract

Camel and cow milks were used for production of sweet and acid whey and lactic acid. Sweet camel whey (SMW), sweet cow whey (SOW) and acid camel whey(AMW) had the highest percentage of protein, lactose, and ash. Acid cow whey (AOW) had the highest moisture content. Lactobacillus delbrueckii ssp. bulgaricus CH2 was used for the fermentation of whey samples to produce lactic acid. At the end of fermentation time (28h) SMW, SOW, and AMW had similar concentrations of lactic acid (14.22, 13.58, and 14.08 g/l, respectively). SOW had the highest productivity (0.36 g/l/h), lactose conversion (57.3%), and yield (0.21) compared to the other samples. Lactose concentration decreased with time and AOW had the lowest lactose utilization (22.7%). The pHof whey samples decreased with increasing fermentation time until 12h, then it remained constant. On the other hand, titratable acidity increased with increasing fermentation time and both SMW and AMW had the highest acidity(1.31% and 1.30%, respectively) compared to the other two samples.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 24/11/20 alle ore 11:11:08