%0 Journal Article
%T Elaboraci車n de yogurt con probi車ticos (Bifidobacterium spp. y Lactobacillus acidophilus) e inulina Yogurt making by using probiotics (Bifidobacterium spp. and Lactobacillus acidophilus) and Inulin
%A J.A Ruiz Rivera
%A A.O Ram赤rez Matheus
%J Revista de la Facultad de Agronom赤a
%D 2009
%I Universidad del Zulia
%X El prop車sito de esta investigaci車n fue la elaboraci車n de yogurt firme con incorporaci車n de cepas probi車ticas (Bifidobacterium spp. y Lactobacillus acidophilus) e inulina. Se utiliz車 leche cruda proveniente de la estaci車n experimental "Santa Mar赤a" UCV y leche en polvo comercial, para obtener leche pasteurizada, inulina (Raftiline  HP), cultivos l芍cticos de Lactobacillus delbrueckii subsp bulgaricus y Streptococcus salivarus subsp thermophilus y cepas probi車ticas de Bifidobacterium spp. y Lactobacillus acidophilus. Se hicieron tres formulaciones de yogurt: F1 = Leche pasteurizada + Cultivo L芍ctico + Cepas Probi車ticas, F2 = Leche pasteurizada + Cultivo L芍ctico + Cepas Probi車ticas + Inulina, F3 = Leche pasteurizada + Cultivo L芍ctico (Control). La leche cruda cumpli車 con los requisitos establecidos en la norma COVENIN (903:93). Los yogures cumplieron con los requisitos microbiol車gicos exigidos en la norma COVENIN (2392:01). La formulaci車n 2 (probi車ticos e inulina), mostr車 mayor estabilidad fisicoqu赤mica durante el tiempo de almacenamiento y adem芍s no present車 el fen車meno de sin谷resis. 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 inulina
%K estabilidad
%K leche cruda
%K Yogurt
%K Bifidobacterium spp
%K Lactobacillus acidophilus
%K inulin
%K stability
%K raw milk
%U http://wwww.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0378-78182009000200006