Influence of transglutaminase on activity of some lactic acid bacteria strains and properties of cereal - rich fermented dairy beverage /
Awad Abdelrahman Awad
Influence of transglutaminase on activity of some lactic acid bacteria strains and properties of cereal - rich fermented dairy beverage / تأثير إنزيم الترانس جلوتامينيز على نشاط بعض سلالات بكتريا حمض اللاكتيك وخواص مشروب اللبن المتخمر المدعم بالحبوب Awad Abdelrahman Awad ; Supervised Abdelrahman Abdelatti Ali , Mohamed Ahmed Abdelkhalek Azzam - Cairo : Awad Abdelrahman Awad , 2011 - 180 P. : charts ; 25cm
Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Dairy
The aims of this study were to : a) develop a new fat free probiotic fermented dairy product rich with health barley components, b) improving of its therapeutic, functional, physical, structure and keeping quality properties . Three products were made from cows' skim milk supplemented with 10 % sucrose and 4 - 6 % barley flour then fermented with one of three probiotic cultures tested ( L. acidophilus NCDC - 14, L. casei NCDC - 279 and L. rhammosus NCDC - 18 )
Barley flour mTG Probiotic culture
Influence of transglutaminase on activity of some lactic acid bacteria strains and properties of cereal - rich fermented dairy beverage / تأثير إنزيم الترانس جلوتامينيز على نشاط بعض سلالات بكتريا حمض اللاكتيك وخواص مشروب اللبن المتخمر المدعم بالحبوب Awad Abdelrahman Awad ; Supervised Abdelrahman Abdelatti Ali , Mohamed Ahmed Abdelkhalek Azzam - Cairo : Awad Abdelrahman Awad , 2011 - 180 P. : charts ; 25cm
Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Dairy
The aims of this study were to : a) develop a new fat free probiotic fermented dairy product rich with health barley components, b) improving of its therapeutic, functional, physical, structure and keeping quality properties . Three products were made from cows' skim milk supplemented with 10 % sucrose and 4 - 6 % barley flour then fermented with one of three probiotic cultures tested ( L. acidophilus NCDC - 14, L. casei NCDC - 279 and L. rhammosus NCDC - 18 )
Barley flour mTG Probiotic culture