Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/83700
Type of publication: Straipsnis Clarivate Analytics Web of Science ar/ir Scopus / Article in Clarivate Analytics Web of Science or / and Scopus (S1)
Field of Science: Chemijos inžinerija / Chemical engineering (T005)
Author(s): Urbienė, Sigita;Sasnauskaitė, Lina
Title: Influence of bioactive lysozyme on the quality of fermented milk
Is part of: Milchwissenschaft-milk science international. Kempten : AVA Agrar-Verlag., Vol. 66, Iss. 2(2011)
Extent: p. 182-185
Date: 2011
Note: The paper analyses the influence of lysozyme as a biologically important enzyme for human health on the process c milk fermentation and the quality of fermented milk products. The data of the study show that lysozyme, a ferment important for human health due to its anti-inflammatory, immunoregulatory, antitoxic and anti-carcinogenic properties may be used as a natural additive in manufacturing fermented milks. It has been found that the addition of lysozyme has no effect on the fermentation process. During fermentation process the acidity of the samples with or without lysozyme were found to be quite similar. The processes of acid gel structure formation in the analysed samples were also similar However, lysosyme containing samples were characterised by a softer consistency of acid gel structure. The acidity of acid gel samples with lysozyme was lower. In the syneresis process that predetermines the properties of fermented milk product, which is very important for consumers, the effect of lysozyme addition was insignificant
Keywords: Fermented milk (addition of lysozyme, acidity, syneresis)
Internet: https://hdl.handle.net/20.500.12259/83700
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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