Impact of Prangos Ferulacea on Some Microbial, Physicochemical and Sensory Properties of Probiotic Low Fat Yogurt Containing Lactobacillus Casei

• Main Authors: Asghar MasihiNejad (Author), Maryam Javadi (Author), Ameneh Barikani (Author), Mohammad Mazloomi (Author), Payman Qajarbeigi (Author)
• Formato: Livro
• Publicado em: Shiraz University of Medical Sciences, 2014-10-01T00:00:00Z.
• Assuntos: article
• Acesso em linha: Connect to this object online.

Background: The Prangos ferulacea (PF)-yogurt is a traditional food in Iran. This study investigated the effects of PF on the microbial, physicochemical and sensory properties of probiotic yoghurt.Methods: Pasteurized low fat milk was heated up to 85°C, cooled to 40°C, and then mixed with convention...