%0 Journal Article
%T Elaboraci¨®n de yogurt con probi¨®ticos (Bifidobacterium spp. y Lactobacillus acidophilus) e inulina
%A Ruiz Rivera
%A J.A
%A Ram¨ªrez Matheus
%A A.O
%J Revista de la Facultad de Agronom¨ªa
%D 2009
%I Universidad del Zulia
%X the purpose of this work was developing a solid yogurt with probiotic strains (bifidobacterium spp. and lactobacillus acidophilus) and inulin. raw milk from the experimental station "santa maria" - ucv, commercial powdered milk, to obtain pasteurised milk, inulin (raftiline£¿ hp), lactic culture of lactobacillus delbrueckii subsp bulgaricus and streptococcus salivarus subsp thermophilus and probiotic strains used bifidobacterium spp. and lactobacillus acidophilus were used. there formulations of yogut were made: f1= pasteurized milk + lactic culture + probiotic strains; f2= pasteurized milk + lactic culture + probiotic strains + inulin; f3= pasteurized milk + lactic culture (control). raw milk fulfill with the requirements of covenin rules (903:93). in the same way, yogurts fulfilled with the microbiological standard covenin rules (2392:01). the formulation 2 (probiotics and inulin), showed major physicochemical stability during storage time and did not show the syneresis phenomenon.
%K yogurt
%K bifidobacterium spp
%K lactobacillus acidophilus
%K inulin
%K stability
%K raw milk.
%U http://www.scielo.org.ve/scielo.php?script=sci_abstract&pid=S0378-78182009000200006&lng=en&nrm=iso&tlng=en