Bifidobacteria as Potential Probiotic in Yogurt

HARTAYANIE, LAKSMI and ANANINGSIH, VICTORIA KRISTINA (2013) Bifidobacteria as Potential Probiotic in Yogurt. International Conference on Environment and Health "Integrating Research Community Outreach and Service Learning". ISSN 978-602-8011-53-2

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Abstract

Nowadays, 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 40–451oC. 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:	Article
Subjects:	600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology
Divisions:	Faculty of Agricultural Technology > Department of Food Technology
Depositing User:	Ms Kristina Ananingsih
Date Deposited:	09 May 2018 22:15
Last Modified:	15 Oct 2019 07:48
URI:	http://repository.unika.ac.id/id/eprint/15951

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