The present work aims at contributing to the knowledge of a) prebiotic effect of lactulose; b) characteristics of synbiotic fermented milk; c) kinetics of acidification of milk alone and milk supplemented with 4% lactulose; d) probiotic survival and chemical composition of the fermented milk (pH, lactic acid), after storage at 4°C for 24 h.
Lactulose as a prebiotic in the production of probiotic fibre-enriched fermented milk
PEREGO, PATRIZIA;CONVERTI, ATTILIO;
2009-01-01
Abstract
The present work aims at contributing to the knowledge of a) prebiotic effect of lactulose; b) characteristics of synbiotic fermented milk; c) kinetics of acidification of milk alone and milk supplemented with 4% lactulose; d) probiotic survival and chemical composition of the fermented milk (pH, lactic acid), after storage at 4°C for 24 h.File in questo prodotto:
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