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Fermented soya milk products with added Bifidobacterium bifidum.

Producto fermentado a partir de leche de soya con adición de Bifidobacterium bifidum.

Author(s) : CARDOSO F., ÍÑIGUEZ C., GONZÁLEZ J., et al.

Type of article: Article

Summary

The influence of initial per cent, (2 to 5%), and of the incubation temperature, between 37 and 45 °C, on firmness, acidity, sensorial evaluation and cellular viability was studied. The addition of Bifidobacterium bifidum (5%), the incubation temperature (37 °C) and the level of orange emulsion (0.30%), were studied. Physicochemical and microbiological analyses and cellular viability were determined on the final product. The results illustrated the possibility of manufacturing a high-quality fermented product.

Details

  • Original title: Producto fermentado a partir de leche de soya con adición de Bifidobacterium bifidum.
  • Record ID : 2003-0317
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 38 - n. 330
  • Publication date: 2002/03
  • Document available for consultation in the library of the IIR headquarters only.

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