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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
JoVE Journal
Biology
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JoVE Journal Biology
Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

DOI:
10.3791/54365-v

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08:38 min

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September 10, 2016

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, , ,
1Yoba for Life Foundation, 2Department of Molecular Cell Biology,Vrije Universiteit Amsterdam (VUA), 3Uganda Industrial Research Institute (UIRI), 4Micropia, Natura Artis Magistra, 5Department of Microbiology and Systems Biology,Netherlands Organisation for Applied Scientific Research (TNO)

Chapters

  • 00:05Title
  • 02:34Milk Quality Testing
  • 03:33Milk Pasteurization, Production, and Storage of Fresh Starter
  • 05:06Production of Fresh Probiotic Yoghurt at Home
  • 06:07Results: Representative Fermented Milk Analyses
  • 07:17Conclusion

Summary

Automatic Translation

Automatic Translation

A production protocol is described for the small-scale production of probiotic fermented dairy drink with the aid of a novel bacterial starter culture.

Tags

Probiotic Fermented FoodsStarter CulturePasteurized MilkProbiotic Drinking YogurtLactobacillus RhamnosusFermented FoodsMilk Quality TestingOrganoleptic TestingClot-on-boiling Test

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