Год выпуска: 2011 Автор: Umi Purwandari Издательство: LAP Lambert Academic Publishing Страниц: 220 ISBN: 9783844321043
Описание
This work dealt with the influence of different exopolysaccharide types produced by two strains of Streptococcus thermophilus on the physical properties of fermented milk. Fermentation factors affecting EPS production were studied to ascertain required carbon source and environmental conditions which would support their production. The effects of types of EPS on yoghurt texture under selected conditions were studied, showing that fermented milk made using capsular-ropy EPS had greater resistance to flow with less solid-like behaviour. The involvement of EPS in the texture creation of fermented milk supplemented with calcium and/or sucrose, or calcium and whey proteins was investigated, and resulted in weakening of rheological characteristics of product. The addition of heat-untreated whey protein isolate or whey protein concentrate on calcium-fortified fermented milk also revealed that combined effect of both supplements was detrimental to texture of fermented milk. The last...
Юлия, хочу поблагодарить за курсовик К работе никаких претензий нет. В готовом виде я ее сдавать не буду, а испльзую в качестве материала к диплому. (А то в нашем чудесном ВУЗе об организации и построении обследования никому ничего не известно).Так что спасибо за помощь!