Study on the development of lactic acid bacteria in cow's and sheep's milk treated with ultrasound
Journal Title: Applied Science Reports - Year 2013, Vol 4, Issue 3
Abstract
Raw milk is a complex nutritional medium suitable for the growth of various microorganisms. Different methods such as pasteurization, bactofugation, etc. have been applied to eliminate undesirable bacteria. An alternative to these practices is the ultrasonic treatment of raw milk. An important advantage of this method is the destruction of bacterial cells without altering the vitamin content and fat, achieving at the same time good homogenization of milk. The acidification ability of Lactobacillus delbrueckii ssp bulgaricus and Streptococcus thermophilus cultured both in raw and pasteurized ultrasonic cow’s and sheep’s milk at 420C and post-acidification of the cultures has been examined.
Authors and Affiliations
Y Kartalska , К Dimitrova , А Aladjadjiyan , Iv Zheleva
Keywords
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