Share

Improving survival of culture bacteria in frozen desserts by microentrapment.

Author(s) : SHEU T. Y., MARSHALL R. T., HEYMANN H.

Type of article: Article

Summary

Lactobacillus bulgaricus cells were entrapped in beads of calcium alginate and evaluated for their ability to survive the freezing processes. Cells survived freezing (without agitation) in ice milk mix much better than in distilled water, and more entrapped cells survived than did cells that were not entrapped. Glycerol and mannitol were cryoprotective, but glucose was not, when each was added (6%) separately to the beads. Entrapment protected the lactobacilli in batch frozen and continuously frozen ice milk mixes.

Details

  • Original title: Improving survival of culture bacteria in frozen desserts by microentrapment.
  • Record ID : 1994-1047
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 76 - n. 7
  • Publication date: 1993/07
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing