Effect of enzymatic hydrolysis of proteins on growth of Bifidobacterium bifidus in milk

Journal of the Science of Food and Agriculture

Volumn 82, Issue 5, 2002, Pages 493-496

  Vijaya, G V ^a   Gireesh, T ^a   Bhat, Gajanan S ^a  

^a UNIVERSITY OF AGRICULTURAL SCIENCES   (India)

Author keywords

Bifidobacterium growth; Milk protein; Neutrase hydrolysis; Viscosity

Indexed keywords

FOOD SCIENCE; MICROBIOLOGY;

BIFIDOBACTERIUM;

EID: 0036215215     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1058     Document Type: Article

References (15)

1. Influence of enzymatic modification of proteins on textural characteristics of chaana and rasogolla made from buffalo milk
2. Nutritional value of yoghurt and fermented milks
3. Characteristics of fermented milk are determined by the type of bacteria used as a starter culture
4. Nutritional properties of fermented milk products
5. Effect of enzymic hydrolysis on accumulation of Bifidobacterium biomass
6. Process performance of continuous inoculation and acidification of milk with immobilized lactic acid bacteria
7. Studies on milk proteins, II. Colorimetric method of determination of the partial hydrolysis of the proteins in milk
8. Steam volatile monocarbonyls of milks and cultured skim milks of the cow and buffalo
9. Proteolytic enzymes of starter bacteria