Ghada Abady Ahmed Ibrahim <br/><br/>
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 /  
 تأثير اللاكتيولوز و مستخلص الأنيولين الخام على حيوية بعض أنواع البكتريا الداعمة للحيوية و استخدامها في صناعة الزبادي 
Ghada Abady Ahmed Ibrahim ; Supervised Elham Moustafa Elsayed , Sanaa Mohamed Badran , Ahmed Mohamed Abdelsalam 
 - Cairo :   Ghada Abady Ahmed Ibrahim ,   2011 
 - 160 P. :   charts ;   25cm 
<br/><br/>Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy 
<br/><br/> 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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<br/><br/><label>Subjects--Index Terms: </label>Inulin Lactulose Probiotic