Effect of lactulose and the extracted native inulin on the viability of some probiotic bacteria and their uses in the manufacture of set type Yoghurt / Ghada Abady Ahmed Ibrahim ; Supervised Elham Moustafa Elsayed , Sanaa Mohamed Badran , Ahmed Mohamed Abdelsalam

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Ghada Abady Ahmed Ibrahim

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Material type: Text

TextLanguage: English Publication details: Cairo : Ghada Abady Ahmed Ibrahim , 2011Description: 160 P. : charts ; 25cmOther title:

تأثير اللاكتيولوز و مستخلص الأنيولين الخام على حيوية بعض أنواع البكتريا الداعمة للحيوية و استخدامها في صناعة الزبادي [Added title page title]

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Dissertation note: Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy Summary: The present study aimed to investigate the effect of prebioties (inulin and lactulose) on the growth and activity of three probiotic bacteria (L. plantarum B - 531, L. casei B - 444 and L. rhamnosus B - 445) as well as yoghurt culture inoculated sparetly or mixed in skim milk. Also to study the effect of incorporating the three tested cultures and the selected prebiotics on the properties and overall acceptability of probiotic and symbiotic yoghurts as well as lactobacll viability during cold storage

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Item type	Current library	Home library	Call number	Copy number	Status	Date due	Barcode
Thesis	قاعة الرسائل الجامعية - الدور الاول	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.07.07.M.Sc.2011.Gh.E (Browse shelf(Opens below))		Not for loan		01010110056447000
CD - Rom	مخـــزن الرســائل الجـــامعية - البدروم	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.07.07.M.Sc.2011.Gh.E (Browse shelf(Opens below))	56447.CD	Not for loan		01020110056447000

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Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy

The present study aimed to investigate the effect of prebioties (inulin and lactulose) on the growth and activity of three probiotic bacteria (L. plantarum B - 531, L. casei B - 444 and L. rhamnosus B - 445) as well as yoghurt culture inoculated sparetly or mixed in skim milk. Also to study the effect of incorporating the three tested cultures and the selected prebiotics on the properties and overall acceptability of probiotic and symbiotic yoghurts as well as lactobacll viability during cold storage

Issued also as CD

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