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Chemical , physical and sensory properties of some dairy products enriched with conjugated linoleic acid / Hagar Fathy Saad Abdellatif ; Supervised Monier Mahmoud Ibrahim Elabd , Esam Mohamed Hamad , Wafaa Badie Elsabie

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Hagar Fathy Saad Abdellatif , 2015Description: 127 P. : charts ; 25cmOther title:
  • الصفات الكيميائية و الطبيعية و الحسيه لبعض المنتجات اللبنية المدعمه بحمض اللينوليك المرتبط [Added title page title]
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  • Issued also as CD
Dissertation note: Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy Summary: This study was performed to evaluate the ability of active Bifidobacteria strains, Spirulina and avocado producing conjugated linoleic acid (CLA). Using bifidobacteria as Bifidobacterium breve, Bifidobacterium bifidum and Bifidobacterium lactis showed an increase in CLA due to conversion of linoleic acid to conjugated linoleic acid (CLA) by biohydrogenation. Firstly set yogurt was manufactured using buffalo milk 6% fat, with adding Bifidobacterium breve, Bifidobacterium bifidum and Bifidobacterium lactis. Each of the prepared yoghurt assessed for chemical, microbiological and organoleptic properties when fresh and during refrigerated storage at 6± 1{u02DA}C for 14 days. Results indicated that using probiotic bacteria (Bifidobacterium breve, Bifidobacterium bifidum and Bifidobacterium lactis) effective in producing conjugated linoleic acid (CLA) in yoghurt treatments during fermentation as compared with the control yoghurt. Counts of probiotic bacteria (Bifidobacterium breve, Bifidobacterium bifidum and Bifidobacterium lactis) decreased in yoghurt treatments during storage, firmness, synersiss and pH values also decreased while T.S, fat and acidity increased.
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Item type Current library Home library Call number Copy number Status Date due Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.07.M.Sc.2015.Ha.C (Browse shelf(Opens below)) Not for loan 01010110068048000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.07.M.Sc.2015.Ha.C (Browse shelf(Opens below)) 68048.CD Not for loan 01020110068048000

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

This study was performed to evaluate the ability of active Bifidobacteria strains, Spirulina and avocado producing conjugated linoleic acid (CLA). Using bifidobacteria as Bifidobacterium breve, Bifidobacterium bifidum and Bifidobacterium lactis showed an increase in CLA due to conversion of linoleic acid to conjugated linoleic acid (CLA) by biohydrogenation. Firstly set yogurt was manufactured using buffalo milk 6% fat, with adding Bifidobacterium breve, Bifidobacterium bifidum and Bifidobacterium lactis. Each of the prepared yoghurt assessed for chemical, microbiological and organoleptic properties when fresh and during refrigerated storage at 6± 1{u02DA}C for 14 days. Results indicated that using probiotic bacteria (Bifidobacterium breve, Bifidobacterium bifidum and Bifidobacterium lactis) effective in producing conjugated linoleic acid (CLA) in yoghurt treatments during fermentation as compared with the control yoghurt. Counts of probiotic bacteria (Bifidobacterium breve, Bifidobacterium bifidum and Bifidobacterium lactis) decreased in yoghurt treatments during storage, firmness, synersiss and pH values also decreased while T.S, fat and acidity increased.

Issued also as CD

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