Ilze Beitane and Inga Ciprovica
The Study of Synbiotic Dairy Products Rheological Properties during ShelfLife
1889 - 1891
2012
6
7
International Journal of Nutrition and Food Engineering
https://publications.waset.org/pdf/14430
https://publications.waset.org/vol/67
World Academy of Science, Engineering and Technology
The influence of lactulose and inulin on rheological
properties of fermented milk during storage was studied.Pasteurized
milk, freezedried starter culture Bb12 (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 HerschelBulkley model.
The results of dispersion analysis have shown that both the
concentration of prebiotics (p0.04
Open Science Index 67, 2012