https://nova.newcastle.edu.au/vital/access/ /manager/Index ${session.getAttribute("locale")} 5 Probiotic application in the development of goat's milk products with special reference to Propionibacterium jensenii 702: effects on viability and functionality https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:10296 Wed 11 Apr 2018 11:31:06 AEST ]]> Production of probiotic ice cream from goat's milk and effect of packaging materials on product quality https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:17320 7 to 108 cfu g−1 up to 52 weeks at −20 °C regardless of the type of packaging. Packaging materials had a significant influence on the complete melting time of ice cream, and with the melting quality of the product as identified by the tasting panel, one week after production. The influence of packaging was not apparent in relation to other physico-chemical properties and sensory attributes of the product, while variation in certain sensory properties such as body and texture and taste of the product was apparent after 12 weeks storage.]]> Sat 24 Mar 2018 08:01:45 AEDT ]]> Microencapsulation of Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and Propionibacterium jensenii 702 by spray drying in goat's milk https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:26997 Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and novel potential probiotic Propionibacterium jensenii 702 was resuspended in reconstituted (20% w/v) goat's milk, spray dried in a mini spray dryer (inlet temperature=195°C and outlet temperature=85°C) and the spray dried powder was stored in air tight glass jars at 4°C and 30°C for 24 weeks. Powder quality and probiotic viability after spray drying and subsequent storage were measured. Spray drying probiotics in reconstituted goat's milk resulted in a significant reduction in the viability of all three probiotics. However, all three probiotics were able to maintain satisfactory viability levels (10⁶-10⁸cfu/g) after spray drying. While storage temperature did not appear to have a significant effect on moisture content, the viability of all three strains declined dramatically when stored at 30°C but lactobacilli and propionibacteria remained virtually unaffected under storage at 4°C, satisfying recommendations regarding the level of viable cells in probiotic foods.]]> Sat 24 Mar 2018 07:25:49 AEDT ]]> Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat's milk https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:22562 Sat 24 Mar 2018 07:14:48 AEDT ]]>