AYDIN GASTRONOMY

Editora: IAU International Data de lançamento: 2018-03-05

Descrição

Cream is a valuable dairy product used both freshly and in preparation of foodstuffs, especially pastry. Although it is obtained from heat-processed milk, it may contain high number of microorganisms. This microflora affects average life of cream and cream-products that are extremely suitable for microbial growth. This study is conducted to research efficacy of nisin and lysozyme from natural antimicrobials to improve stability of cream used in the pastry industry. For this purpose, nisin (12.5mg/L) and lysozyme (500mg/L) were added as permitted by the regulatory requirements. Their effect on natural microflora and Staphylococcus aureus added experimentally were examined.

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Informação Adicional

Coleção: Istanbul Aydin University International

Typo: EPub

Páginas: 78

ISBN: 9781642261042

Informação Adicional

Coleção: Istanbul Aydin University International

Typo: EPub

Páginas: 78

ISBN: 9781642261042

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