تم دراسة بعض مؤشرات الجودة مثل تعداد بكتيريا حمض اللبن و بكتيريا البروبيوتيك خلال
و بعد انتهاء فترة الحفظ لمدة شهر و كذلك إجراء بعض الاختبارات الكيميائية لهذا المنتج .
Some quality indicators were studied , such as lactic acid bacteria and
probiotic count during and after the preservation period .
References used
AL-MOHIZEA, I. S ; ABU-LEHIA , I .H ; and EL-BEHERY, M.M -1988 Cultured Dairy Products Journal , 23: 3- 20
AOAC., ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS – 2002 Official Methods of Analysis 18th Ed.Margland : AOAC international
CHARTERIES , W.P., KELLY, P.M., MORELLI , and COLLINS, K-1997 Selective detection, numeration and identifaction of potentially probiotics Lactobacillus and Bifidobacteria species in mixed bacterial population , International journal of food microbiology 35(1) 1-27
Cornstarch has been added, with percentages of ( 5%, 10%, 15%,20% and 25%), to
flour beans both types paste (peeled and non-peeled) prepared for the manufacture of a
quick vermicelli preparation (noodles), in order to study the effect of the additi
The application of this research was implemented at the laboratories of
Food Science Department, Agriculture College, Damascus University in order
to investigate the effect of different ratios of added oil upon the rheological,
chemical and microb
This investigation was conducted to study the effect of cooling preservation
on some microbiological (total count of organism, yeast and fungi, Coliform
bacteria), chemical (total soluble solids, total acids, vitamin C) parameters and
sensory eval
أجري هذا البحث في مخابر كلية الزراعة بجامعة الفرات قسم علوم الأغذية وفي مخابر هيئة الطاقة الذرية بدمشق وقد هدف إلى عزل وتعريف بعض سلالات بكتريا حمض اللبن من الحليب الخام للنوق والماعز الشامي بالإضافة إلى دراسة بعض الخصائص الكيميائية والتصنيعية للسلالات المعزولة وذلك في عامي ( 2010و 2011)
This study was conducted in order to prolong the period of validity of
yoghurt by adding probiotics consisted of Lactobacillus acidophilus LA-5 and
Bifidobacterium animalis subsp lactis (Bb12) to milk allocated to yoghurt
industry and studied the