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dc.creatorMirković, Milica
dc.creatorMirković, Nemanja
dc.creatorMiočinović, Jelena
dc.creatorRadulović, Ana
dc.creatorPaunović, Dušanka
dc.creatorIlić, Mila
dc.creatorRadulović, Zorica
dc.date.accessioned2021-09-22T14:38:09Z
dc.date.available2021-09-22T14:38:09Z
dc.date.issued2021
dc.identifier.issn0145-8892
dc.identifier.urihttps://cer.ihtm.bg.ac.rs/handle/123456789/4757
dc.description.abstractThe effect of free-living and spray-dried probiotic bacteria, Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v, on sensory characteristics of yogurt and cheese made from ultrafiltered (UF) milk, as well as their viability during storage, was investigated. Bacterial counts of free-living and spray-dried probiotic cells in yogurt remained above 7.43 log cfu/ml after 21 days, whereas in UF cheese, cell count was 8.84 log cfu/g after 56 days of storage. Starter bacteria count maintained above 7.6 log cfu/ml for yogurt and 8.5 log cfu/g for UF cheese during storage, while pH values did not significantly differ from control (without probiotic) and probiotic variants. Sensory evaluation showed that probiotic yogurt and UF cheese were evaluated with very high marks. The long-term viability of spray-dried probiotic L. plantarum 564 and L. plantarum 299v in UF cheeses indicates that these products could be successfully used as probiotic carriers. Novelty impact statement: Spray drying probiotic cells showed significantly higher viability compare to free-living cells in yogurt. Potential probiotic bacteria Lactiplantibacillus plantarum 564 maintained at high level in ultrafiltered (UF) cheese. Probiotic yogurts and UF cheeses were evaluated with excellent sensory quality.sr
dc.language.isoensr
dc.publisherJohn Wiley and Sons Incsr
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200116/RS//sr
dc.rightsrestrictedAccesssr
dc.sourceJournal of Food Processing and Preservationsr
dc.subjectBacteriasr
dc.subjectCellssr
dc.subjectCytologysr
dc.subjectDairiessr
dc.subjectDairy productssr
dc.subjectFood storagesr
dc.subjectQuality controlsr
dc.subjectSpray dryingsr
dc.titleProbiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299vsr
dc.typearticlesr
dc.rights.licenseARRsr
dcterms.abstractРадуловић, Зорица; Мирковић, Милица; Мирковић, Немања; Миочиновић, Јелена; Радуловић, Aна; Пауновић, Душанка; Илић, Мила;
dc.citation.volume45
dc.citation.issue9
dc.citation.spagee15713
dc.citation.rankM23~
dc.identifier.doi10.1111/jfpp.15713
dc.identifier.scopus2-s2.0-85109196865
dc.identifier.wos000669813500001
dc.type.versionpublishedVersionsr


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