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Use of cryoprotectants, microencapsulation of bacterial cells and acid and low temperature adaptations in improving viability of probiotic bacteria in fermented frozen dairy desserts

Ravula, Ramakanth Rao (2000) Use of cryoprotectants, microencapsulation of bacterial cells and acid and low temperature adaptations in improving viability of probiotic bacteria in fermented frozen dairy desserts. PhD thesis, Victoria University of Technology.

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Abstract

The main aim of this study was to improve the viability of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium spp.) in fermented frozen dairy desserts. In order to improve the viability of probiotic bacteria, initial studies were undertaken to determine the existing levels of probiotic bacteria present in fermented frozen dairy desserts.

Item Type: Thesis (PhD thesis)
Uncontrolled Keywords: Frozen yogurt, Microbiology, bacteria, microorganisms, dairy desserts, food technology, probiotic bacteria, Lactobacillus acidophilus, Bifidobacterium spp.
Subjects: FOR Classification > 0908 Food Sciences
FOR Classification > 0605 Microbiology
Faculty/School/Research Centre/Department > School of Engineering and Science
Depositing User: VU Library
Date Deposited: 20 Jul 2010 03:13
Last Modified: 23 May 2013 16:43
URI: http://vuir.vu.edu.au/id/eprint/15337
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