%0 Journal Article
	%A Ilze Beitane and  Inga Ciprovica
	%D 2012
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 67, 2012
	%T The Study of Synbiotic Dairy Products Rheological Properties during Shelf-Life
	%U https://publications.waset.org/pdf/14430
	%V 67
	%X 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
	%P 1889 - 1891