@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},
	}