Dissertation
Dissertation > Industrial Technology > Light industry,handicrafts > Food Industry > The dairy processing industry > A variety of dairy

Studies on Stability of Probiotics Survival in Milk Powder and Prediction Method of Shelflife

Author LiangYan
Tutor JinZuo;AnYing;YunZhanYou
School Inner Mongolia Agricultural University
Course Safety of animal products production
Keywords Probiotics Milk Powder Stability Accelerated Test Water Activity
CLC TS252.5
Type Master's thesis
Year 2009
Downloads 256
Quotes 0
Download Dissertation

As research of probiotics, probiotics have been widely applied in food industry espeicially in dairy industry. However, survival of probiotics in the milk is not yet clear so far. The study was to explore the probiotics survival stability in milk powder through the room temperature experiment, accelerated test, and the market sampling experiment, And accelerated test was used to study methods of improvement of the survival stability of probiotics in the milk power.The results showed that at room temperature probiotics in milk power was decreased with the prolongation of the time. The regression equation between the living bacteria number of ATCC53103 and the storage time by regression analysis was y=3×106e-0.2109x (r2=0.9542). And the regression equation between SD5221 and storage time was y=1×106e-0.1622x (r2=0.7898)(y was the living bacteria number of probiotics; x was the storage time). (y was the living bacteria number of probiotics; x was the storage time). And at 37℃probiotics in milk power was decreased with the prolongation of the time. The regression equation between the living bacteria number of ATCC53103 and the storage time by regression analysis was y=4×106e-0.1779x (r2=0.9728). And the regression equation between SD5221 and storage time was y=2×106e-0.0618x (r2=0.8775)(y was the living bacteria number of probiotics; x was the storage time).Water activity of different probiotic formula to speed up the experiments show that,water activity significantly influenced the survival of probiotics in milk powder in the base material. The lower water activity of based materials in milk power, the stronger the survival stability of probiotics in the milk powder.The results of market sampling showed that survival of probiotics in the milk powder change without regularity, May be larger variety of temperature during the long-distance transport affect the survival of probiotics in milk powder, The proposed control the temperature during transport.

Related Dissertations
More Dissertations