BIFIDOBACTERIA AS POTENTIAL PROBIOTIC IN YOGURT

Hartayaniei, Laksmi and Ananingsih, Kristina (2013) BIFIDOBACTERIA AS POTENTIAL PROBIOTIC IN YOGURT. In: International Conference on Environment and Health: Integrating Research Community Outreach and Service Learning Semarang, 22-23 May 2013, Semarang.

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Abstract

owadays, probiotics are considered in the development of “functional food” products due to their benefits to human health. Food products containing bifidobacteria have largely been of dairy origin including yogurts. Yogurt is a fermented milk product that has been prepared traditionally by allowing milk to sour at 40–451 o C. Modern yogurt production is a well-controlled process that utilises ingredients of milk, milk powder, sugar, fruit, flavours, colouring, emulsifiers, stabilisers, and specific pure cultures of lactic acid bacteri (Streptococcu thermophilus and Lactobacillus bulgaricus) to conduct the fermentation process. A number of health benefits have been attributed to bifidobacteria, which are colonization resistance, anticarcinogenic activity, reduction of the risk of colon cancer, stimulation of immune functions, improving digestibility of lactose, improving vitamin and antibiotic activity, and cholesterol-lowering ability

Item Type: Conference or Workshop Item (Paper)
Subjects: > 660 Chemical engineering > Food Technology > Food Additives
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mas Teguh M.
Date Deposited: 08 Sep 2015 21:12
Last Modified: 08 Sep 2015 21:12
URI: http://repository.unika.ac.id/id/eprint/2088

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