- Volume 18 Issue 3
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Studies of the Microbial and Physical Properties of Oriental Style Dairy Product Kou Woan Lao with Probiotics
- Su, Lieh-Chi (Department of Animal Science, National Taiwan University) ;
- Lin, Chin-Wen (Department of Animal Science, National Taiwan University) ;
- Chen, Ming-Ju (Department of Animal Science, National Taiwan University)
- Received : 2004.05.05
- Accepted : 2004.08.25
- Published : 2005.03.01
The objective of this research was to combine the physiological functionality of probiotics (Lactobacillus acidophilus and Bifidobacterium longum) and the milk-clotting activity of culture filtrate from lao-chao to develop a new dairy product which was different from the commercial yogurt. Rhizopus javanicus and Saccharomyces cerevisiae were chosen as a mold and yeast starter for production of culture filtrate. The study results indicated that both probiotic counts increased with incubation time and maintained
Kou Woan Lao;Lao-chao;Probiotics;Rhizopus javanicus;Saccharomyces cerevisiae
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