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Shelf Life Of Probiotic Fermented Milk In Different Packaging Materials

Swetha, S. (2011) Shelf Life Of Probiotic Fermented Milk In Different Packaging Materials. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The study of PLAB (LCR-3) and the activity against four food borne pathogens (EC, EF, SP, PS) were done. Gram staining of the LCR-3 culture was performed. It showed that the PLAB culture was Gram positive bacilli.The growth rate of the culture LCR-3 was also studied. Screening of the cultures was conducted by performing antimicrobial activity of the PLAB culture against all the 4 pathogens and LCR-3 showed good activity against EC hence it was used for this study. In fatty acid LCR-3 produced highly useful compounds. Study with the probiotic fermented milk packed with different packaging materials showed that polypropylene was the best packaging material for storage.
Uncontrolled Keywords: fermented milk, shelf storage, Antimicrobial activity, packaging materials, probiotic bacteria
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 27 Dairy products
600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Jul 2011 07:24
Last Modified: 28 Dec 2011 10:25
URI: http://ir.cftri.com/id/eprint/10231

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