Viscosity and Proteolysis of Yoghurt Using ROPY Strains, in the Presence of Bifidobacteria, as Compared to Those of Soyogburt
ABSTRACT: Yoghurt from cowmilk. (YVB) and soyoghurt from soymilk (YSB) were manufactrured by itIDoculations of mixed cultures using 2 or 1 ropy strains, in the presence of Bifidobacterium subsp. The first mixed culture was consisted of Streptococcus thermophilus St!, Lactobaci/lw~ delbrueckii subsp,...
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| Format: | Article |
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[Yogyakarta] : Universitas Gadjah Mada
1995
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| _version_ | 1826032889113870336 |
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| author | Perpustakaan UGM, i-lib |
| author_facet | Perpustakaan UGM, i-lib |
| author_sort | Perpustakaan UGM, i-lib |
| collection | UGM |
| description | ABSTRACT: Yoghurt from cowmilk. (YVB) and soyoghurt from soymilk (YSB) were manufactrured by itIDoculations of mixed cultures using 2 or 1 ropy strains, in the presence of Bifidobacterium subsp.
The first mixed culture was consisted of
Streptococcus thermophilus St!, Lactobaci/lw~ delbrueckii subsp, bulgarius Lb5, both arc ropy strains, and Bifidobacterium sub...p. B 20. The second was consisted of the strains St. 3, Lb 6 (ropy
strain), and B-20. Viscosity and proteolysis of products along the time of incubation have bcen detected in this study. Viscosity of soyoghurt's products were higher titan those of yoghurt (P |
| first_indexed | 2024-03-05T23:09:36Z |
| format | Article |
| id | oai:generic.eprints.org:26700 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T19:01:10Z |
| publishDate | 1995 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:267002014-06-18T00:39:30Z https://repository.ugm.ac.id/26700/ Viscosity and Proteolysis of Yoghurt Using ROPY Strains, in the Presence of Bifidobacteria, as Compared to Those of Soyogburt Perpustakaan UGM, i-lib Jurnal i-lib UGM ABSTRACT: Yoghurt from cowmilk. (YVB) and soyoghurt from soymilk (YSB) were manufactrured by itIDoculations of mixed cultures using 2 or 1 ropy strains, in the presence of Bifidobacterium subsp. The first mixed culture was consisted of Streptococcus thermophilus St!, Lactobaci/lw~ delbrueckii subsp, bulgarius Lb5, both arc ropy strains, and Bifidobacterium sub...p. B 20. The second was consisted of the strains St. 3, Lb 6 (ropy strain), and B-20. Viscosity and proteolysis of products along the time of incubation have bcen detected in this study. Viscosity of soyoghurt's products were higher titan those of yoghurt (P [Yogyakarta] : Universitas Gadjah Mada 1995 Article NonPeerReviewed Perpustakaan UGM, i-lib (1995) Viscosity and Proteolysis of Yoghurt Using ROPY Strains, in the Presence of Bifidobacteria, as Compared to Those of Soyogburt. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=9739 |
| spellingShingle | Jurnal i-lib UGM Perpustakaan UGM, i-lib Viscosity and Proteolysis of Yoghurt Using ROPY Strains, in the Presence of Bifidobacteria, as Compared to Those of Soyogburt |
| title | Viscosity and Proteolysis of Yoghurt Using ROPY Strains, in the Presence of Bifidobacteria, as Compared to Those of Soyogburt |
| title_full | Viscosity and Proteolysis of Yoghurt Using ROPY Strains, in the Presence of Bifidobacteria, as Compared to Those of Soyogburt |
| title_fullStr | Viscosity and Proteolysis of Yoghurt Using ROPY Strains, in the Presence of Bifidobacteria, as Compared to Those of Soyogburt |
| title_full_unstemmed | Viscosity and Proteolysis of Yoghurt Using ROPY Strains, in the Presence of Bifidobacteria, as Compared to Those of Soyogburt |
| title_short | Viscosity and Proteolysis of Yoghurt Using ROPY Strains, in the Presence of Bifidobacteria, as Compared to Those of Soyogburt |
| title_sort | viscosity and proteolysis of yoghurt using ropy strains in the presence of bifidobacteria as compared to those of soyogburt |
| topic | Jurnal i-lib UGM |
| work_keys_str_mv | AT perpustakaanugmilib viscosityandproteolysisofyoghurtusingropystrainsinthepresenceofbifidobacteriaascomparedtothoseofsoyogburt |