@article{(Open Science Index):https://publications.waset.org/pdf/14430, title = {The Study of Synbiotic Dairy Products Rheological Properties during Shelf-Life}, author = {Ilze Beitane and Inga Ciprovica}, country = {}, institution = {}, abstract = {The influence of lactulose and inulin on rheological properties of fermented milk during storage was studied.Pasteurized milk, freeze-dried starter culture Bb-12 (Bifidobacterium lactis, Chr. Hansen, Denmark), inulin – RAFTILINE®HP (ORAFI, Belgium) and syrup of lactulose (Duphalac®, the Netherlands) were used for experiments. The fermentation process was realized at 37 oC for 16 hours and the storage of products was provided at 4 oC for 7 days. Measurements were carried out by BROOKFIELD standard methods and the flow curves were described by Herschel-Bulkley model. The results of dispersion analysis have shown that both the concentration of prebiotics (p=0.04}, journal = {International Journal of Nutrition and Food Engineering}, volume = {6}, number = {7}, year = {2012}, pages = {1889 - 1891}, ee = {https://publications.waset.org/pdf/14430}, url = {https://publications.waset.org/vol/67}, bibsource = {https://publications.waset.org/}, issn = {eISSN: 1307-6892}, publisher = {World Academy of Science, Engineering and Technology}, index = {Open Science Index 67, 2012}, }