ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
The fermentation of liquid egg white by lactic acid bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus, to develop a new yogurt-type product has been studied. Egg white was prepared by pasteurization, blending, and neutralization to minimize antimicrobial activity, and by combining additives to make the media more suitable for growth of lactic acid bacteria. Skim milk, gums (guar gum, CMC, xanthan gum), soymilk, and glucose were studied. Optimum results were obtained when 47.4% egg white was combined with 28.4% alkali treated soymilk. 19.0% skim milk. 1.9% glucose, 2.8% sucrose, 0.5% xanthan gum, and 0.01% vanilla extract. The composition per 100 gram of the final product included 7.52% protein, 0.57% fat, and 62 calories. Microbiological and sensory tests showed the product to be free of pathogens and to have an extended shelf life at refrigeration temperature.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1984.tb12817.x
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