https://ogma.newcastle.edu.au/vital/access/ /manager/Index en-au 5 https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:15822 Wed 11 Apr 2018 09:51:36 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:27775 Thu 07 Feb 2019 14:52:24 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:7717 Sat 24 Mar 2018 08:41:39 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:20104 Sat 24 Mar 2018 08:00:08 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:26997 Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and novel potential probiotic Propionibacterium jensenii 702 was resuspended in reconstituted (20% w/v) goat's milk, spray dried in a mini spray dryer (inlet temperature=195°C and outlet temperature=85°C) and the spray dried powder was stored in air tight glass jars at 4°C and 30°C for 24 weeks. Powder quality and probiotic viability after spray drying and subsequent storage were measured. Spray drying probiotics in reconstituted goat's milk resulted in a significant reduction in the viability of all three probiotics. However, all three probiotics were able to maintain satisfactory viability levels (10⁶-10⁸cfu/g) after spray drying. While storage temperature did not appear to have a significant effect on moisture content, the viability of all three strains declined dramatically when stored at 30°C but lactobacilli and propionibacteria remained virtually unaffected under storage at 4°C, satisfying recommendations regarding the level of viable cells in probiotic foods.]]> Sat 24 Mar 2018 07:25:49 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:29798 Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and novel putative probiotic Propionibacterium jensenii 702. Probiotic viability, physico-chemical and sensory properties of fermented milk were measured during 3 weeks of storage at 4 °C. All three probiotics were able to maintain high viability (>10⁷ cfu mL⁻¹) during fermentation and subsequent storage regardless of the culture composition in goats’ milk without major antagonistic effects. Acidity of all fermented milk samples increased during storage, however there were no significant differences among preparations for organoleptic properties. Generally, lower sensory acceptability was recorded for the samples stored for 3 weeks than the respective fresh products.]]> Fri 15 Sep 2017 11:10:22 AEST ]]>