Powdered milk containing Lactobacillus acidophilus isolated in Brazil

In order to determine the feasibility of producing powdered milk supplemented with viable cells of Lactobacillus acidophilus UFV H2b20, an experiment was conducted in which the microbial cells were added to milk at the time of drying to produce powdered milk with viable probiotic microorganisms. Thi...

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Veröffentlicht in:	Journal of food science and technology 2015-01, Vol.52 (1), p.562-567
Hauptverfasser:	de Figueiredo, Hamilton Mendes, Passos, Frederico José Vieira, Passos, Flavia Maria Lopes, de Fátima Henriques Lourenço, Lúcia, Araujo, Eder Augusto Furtado, da Silva, Luiza Helena Meller, Guimarães, Paula Carolina de Moura
Format:	Artikel
Sprache:	eng
Schlagworte:	Air temperature Chemistry Chemistry and Materials Science Chemistry/Food Science Dairy industry Dehydration Dietary supplements Drying Food Food products Food Science Heat resistance Lactobacillus acidophilus Metabolism Microorganisms Milk Nutrition Original Article Probiotics Temperature
Online-Zugang:	Volltext
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