Therapeutic properties of whey used as fermented drink

Revista de Microbiologia

Volumn 30, Issue 2, 1999, Pages 163-169

  Kar, T ^a   Misra, A K ^a  

^a WEST BENGAL UNIVERSITY OF ANIMAL AND FISHERY SCIENCES   (India)

Author keywords

Antibacterial activity; Whey; Yoghurt

Indexed keywords

YOGHURT;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACILLUS CEREUS; BIOTRANSFORMATION; ESCHERICHIA COLI; FERMENTATION; FREEZING; SHIGELLA DYSENTERIAE; STAPHYLOCOCCUS AUREUS; WHEY;

BACILLUS CEREUS; ESCHERICHIA COLI; SHIGELLA DYSENTERIAE; STAPHYLOCOCCUS AUREUS;

EID: 0032746101     PISSN: 00013714     EISSN: None     Source Type: Journal    
DOI: 10.1590/S0001-37141999000200015     Document Type: Article

References (31)

1. Acott K M, Labuza TP. Yoghurt: Is it truly Adelle's B vitamin factory ? Food Prod Dev 6, 51 -56, 1972.
2. Amerine MA, Pangborn RM, Roessler EM. A Principle of Sensory Evaluation of Foods. Academic Press, New York, 1967.
3. Ayebo AD, Shahani KM, Dam R. Antitumor component (s) of yoghurt: Fractionation. J Dairy Sci 64, 2318-2323, 1981.
4. Barker SB, Summerson WH. Colorimetric determination of lactic acid in biological material. J Biol Chem 138, 535-538, 1941.
5. Beaulieu Y, Girard N, Melinard J, McCallum J, Goulet J. Growth and fermentative activity of lactic thermophilic bacteria after cultivation in whey permeate and synthetic media. J Dairy Sci 75 (Suppl 1), 132, 1992.
6. BIS. Indian Standard: 1479 (Part I) Methods of Test for Dairy Industry. Rapid Examination of Milk. Indian Standard Institution. Manak Bhavan, New Delhi, India, 1960.
7. BSI. Methods of Microbial Examination for Dairy Pruposes. British Standards Institution, British Standards House, London, UK, BS: 4285, 1968.
8. th ed, Edward Arnold (Publishers) Ltd, London, 263, 1962.
9. Chopra R, Gandhi DN. Factors affecting the antibacterial activity of fermented beverage prepared from sweet cream buttermilk. Indian J Dairy Sci 42, 406-408, 1989.
10. Deeth HC, Tamime AY. Yoghurt: nutritive and therapeutic aspects. J. Food Protec. 44, 78-86, 1981.
11. st ed, Oxford University Press, New Delhi, India, 418-419, 1980.
12. Elliker PR, Anderson AW, Hannesson G. An agar culture media for lactic acid streptococci and lactobacilli. J Dairy Sci. 39, 1611-1612, 1956.
13. Goodenough ER, Kleyn DH. Influence of viable yoghurt microflora on digestion of lactose by the rat. J Dairy Sci 59, 601-604, 1976.
14. Gurr MI. The nutritional role of cultured dairy products. Can Inst Food Sci Technol 17, 57-64, 1984.
15. Hempeniens WL, Liska BJ. Methods for determining volatile acids in cultured dairy products. J Dairy Sci 51, 221-222, 1968.
16. International Dairy Federation. Int. Scand. FIL-IDF, 192, 1969.
17. Kim SH. Characterization of lactobacilli and bifidobacteria as applied to dietary adjuncts. Cult Dairy Prod J 8, 5-6, 1988.
18. Kumar R, Patil GR, Rajor RB. Development of Lassi type cultured beverage from cheese whey. Asian J Dairy Res 6, 121-124, 1987.
19. Lundstedt E. Citrated whey starters. I. Growth patterns of starters and their aroma bacteria when cultivated in rennet whey or cottage cheese whey, citrated with the addition of five percent trisodium citrate pentahydrate. J Dairy Sci 45, 1320-1326, 1962.
20. Mathur BN, Kumar A, Ladkani BG. Clarification of whey for the preparation of beverages. Indian J Dairy Sci 39, 340 -342., 1986.
21. Misra AK. Studies on Bifidobacterium bifidum based fermented milk products. Ph D thesis, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, WB, India, 1988.
22. Mocquot G, Hull C. The selection and use of some microorganisms for the manufacture of fermented and acidified milk products. J Soc Dairy Technol 23, 130-142, 1970.
23. Parente E, Zottola EA. Growth of thermophilic starters in whey permeate media. J Dairy Sci 74, 20-28, 1991.
24. Pette JW, Lolkema H. Yoghurt IV: factors influencing the proportion of streptococci and lactobacilli in a yoghurt culture. Ibid 5, 14-26, 1951.
25. Rasic JL Kurmann JÁ. Fermented Milk Products vol I Yoghurt Scientific grounds, technology, manufacture and preparations. Technical Data Pub. House, Copenhagen, Denmark, 1979.
26. Reddy GV, Shahani KM. Isolation of an antibiotic from Lactobacillus bulgaricus. J Dairy Sci 54, 748-752, 1971.
27. Ritter P. Growth and acid producing characteristics of several lactic acid bacteria cultivated in milk and wheys which were treated in different way. XIIIth Int Dairy Congr 3, 1391 -1393, 1953.
28. Singh J. Lactic cultures for yoghurt. Indian Dairyman 35, 633-634, 1983.
29. Snedecor GW, Cochran WG. Statistical Methods. Oxford and IBH Publ Co, Calcutta, India, 1967.
30. Tanaka M, Iwanami T, Arai K, Nakagawa K, Joko K, Muroto I, Yamaduki M. Cultured milk production method. German Federal Republic Pat DE, 3048-438, 1982.
31. Tramer J. Yoghurt cultures. J Soc Dairy Technol 26, 16-21, 1973.