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Supplementation Of Adjuvants To Improve The Stability And Viability Of Probiotic Lactic Acid Bacteria In Curd

Shini, Mathew (2005) Supplementation Of Adjuvants To Improve The Stability And Viability Of Probiotic Lactic Acid Bacteria In Curd. [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: <p align="justify">Fermented dairy products have been a major part of the people around the world. There is an increasing commercial interest in the addition of probiotic bacteria in fermented dairy products. Since recent discoveries in several aspects of biosciences, support the hypothesis that beyond nutrition, diet may modulate various functions in the body. Over the past decade, considerable interest has developed in the use of probiotic organism (Lactobacillus acidophilus and Bifidobacterium spp.) in food, pharmaceuticals, and feed products of probiotic bacteria, towards improving the health benefits.The present work was undertaken in order to enhance the shelf life and viability of the probiotic Lactic acid bacteria. These bacteria can be supplemented in the food to be used as functional foods.</p>
Uncontrolled Keywords: Lactic Acid Bacteria Probiotics Curd
Subjects: 600 Technology > 08 Food technology > 10 Food Microorganisms
600 Technology > 08 Food technology > 27 Dairy products
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Aug 2005
Last Modified: 28 Dec 2011 09:25
URI: http://ir.cftri.com/id/eprint/157

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