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      Production of probiotic Bulgarian yoghurts obtained from an ultrafiltered cow’s milk

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          Abstract

          Ultrafiltration of skim cow’s milk with a UF10-PAN membrane at volume reduction ratios (VRRs) of 2 and 3 was performed. The ultrafiltration retentates obtained were used for production of probiotic yoghurts with three different starters. A control sample was prepared using skim cow’s milk. All yoghurts were analysed according to the following parameters: titratable acidity, dry matter, organoleptic characteristics, number of specific microorganisms (Lactobacillus bulgaricus and Streptococcus thermophilus) and the total count of viable lactic acid bacteria for 28 d of storage. The results showed that the increase in the VRR during ultrafiltration increased the titratable acidity, as well as the dry matter of all yoghurts. Ultrafiltration concentration led to an increase in the count of viable lactic acid bacteria in all yoghurts which improved their functional properties. The highest values of the total number of viable lactic acid bacteria were determined in yoghurts obtained with starter 1CM, followed by starters MZ 2 and ZD for both VRRs. Probiotic yoghurts with the highest organoleptic evaluation were obtained from ultrafiltration retentates at VRR = 2 and starters 1CM and MZ 2.

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          Most cited references 25

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          Perspective of Membrane Technology in Dairy Industry: A Review

          Membrane technology has revolutionized the dairy sector. Different types of membranes are used in the industry for various purposes like extending the shelf life of milk without exposure to heat treatment, standardization of the major components of milk for tailoring new products as well increasing yield and quality of the dairy products, and concentrating, fractionation and purification of milk components especially valuable milk proteins in their natural state. In the cheese industry, membranes increase the yield and quality of cheese and control the whey volume, by concentrating the cheese milk. With the advancement of newer technology in membrane processes, it is possible to recover growth factor from whey. With the introduction of superior quality membranes as well as newer technology, the major limitation of membranes, fouling or blockage has been overcome to a greater extent.
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            Development of a fermented goat's milk containing probiotic bacteria

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              Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins

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                Author and article information

                Journal
                ijafr
                Irish Journal of Agricultural and Food Research
                Compuscript (Ireland )
                0791-6833
                04 March 2021
                : 59
                : 1
                : 1-11
                Affiliations
                1Department of Process Engineering, Technical Faculty, University of Food Technologies, Plovdiv, Bulgaria
                2Department of Organic Chemical Technologies, Technical Sciences Faculty, University “Prof. Asen Zlatarov”, Burgas, Bulgaria
                3Department of Microbiology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria
                Author notes
                †Corresponding author: M. Dushkova, E-mail: maria_douchkova@ 123456yahoo.fr
                Article
                10.2478/ijafr-2020-0001
                Copyright © 2020 Kodinova, Dushkova, Miteva-Petrova, Yanakieva, Petrov, and Denkova

                This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivs license CC BY-NC-ND 3.0 IE.

                Page count
                Figures: 5, Tables: 4, References: 36, Pages: 11
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                Research Article

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                Irish Journal of Agricultural and Food Research
                Volume 59, Issue 1

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