Coverart for item
The Resource Viability of probitotics in yogurt and kefir : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Oliver Mason

Viability of probitotics in yogurt and kefir : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Oliver Mason

Label
Viability of probitotics in yogurt and kefir : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University
Title
Viability of probitotics in yogurt and kefir
Title remainder
a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University
Statement of responsibility
Oliver Mason
Title variation
Viability of probiotics in yoghurt and kefir
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
A study was carried out to investigate the viability of two probiotic bacteria in yoghurt and kefir: Bifidobacterium animalis subsp. lactis (BB-12) and Lactobaccillus acidophilus (LA-5), made using a FD-DVS mixed starter culture. Both products were made using commercial kits to mimic a domestic setting--Executive summary
Cataloging source
PU
http://library.link/vocab/creatorName
Mason, Oliver
Degree
BFoodTech
Dissertation year
2012
Granting institution
Massey University, Albany,
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Probiotics
  • Yogurt
  • Kefir
Label
Viability of probitotics in yogurt and kefir : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Oliver Mason
Instantiates
Publication
Note
Institute of Food Nutrition and Human Health project report--Cover
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdscarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction. Objectives of the study -- A review: Incorporation and viability assessment of Bifidobacterium animalis subsp. lactis (BB-12) and Lactobaccillus acidophilus (LA-5) into fermented milks. Summary ; Probiotics as a functional food : introduction ; Probiotics : selection and application ; Probiotic viability ; Health benefits of probiotics ; Bifidobacteria ; Factors infuencing the growth of Bifidobacterium ; Lactobacilli ; Yoghurt ; Kefir ; Titratable acidity (TA) of fermented milks ; Viscosity measurement of fermented milks ; Enumeration of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus ; Comparison of media and techniques used to enumerate BB-12 and LA-5 ; Future methods, research and technologies ; Conclusion -- Materials and method -- Results and discussion -- Conclusion -- Recommendations
Dimensions
30 cm
Extent
viii, 85 leaves
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations
Label
Viability of probitotics in yogurt and kefir : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Oliver Mason
Publication
Note
Institute of Food Nutrition and Human Health project report--Cover
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdscarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction. Objectives of the study -- A review: Incorporation and viability assessment of Bifidobacterium animalis subsp. lactis (BB-12) and Lactobaccillus acidophilus (LA-5) into fermented milks. Summary ; Probiotics as a functional food : introduction ; Probiotics : selection and application ; Probiotic viability ; Health benefits of probiotics ; Bifidobacteria ; Factors infuencing the growth of Bifidobacterium ; Lactobacilli ; Yoghurt ; Kefir ; Titratable acidity (TA) of fermented milks ; Viscosity measurement of fermented milks ; Enumeration of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus ; Comparison of media and techniques used to enumerate BB-12 and LA-5 ; Future methods, research and technologies ; Conclusion -- Materials and method -- Results and discussion -- Conclusion -- Recommendations
Dimensions
30 cm
Extent
viii, 85 leaves
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations

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      -36.733330 174.700641
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