About: Use of caseinomacropeptide concentrate in fermented products containing probiotics.

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About: Use of caseinomacropeptide concentrate in fermented products containing probiotics. Goto Sponge Distinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Caseinomacropeptide (CMP) is released by chymosin from κ-casein during cheesemaking and it represents about 15 - 20 % of whey proteins. CMP exhibits interesting biological and functional properties including promotion of bifidobacterial growth. The aim of this work was to test the addition of CMP concentrate to milk on the growth of bifidobacteria in combination with yoghurt starter. The CMP concentrate was prepared in pilot scale from ricotta whey by ultrafiltration, diafiltration and spray drying. CMP concentrate contains 74 % of proteins, 59 % of CMP and 3,4 % of sialic acid). Growth of Bifidobacterium lactis BB12 and Bifidobacterium bifidum CCDM 94 combined with yoghurt starter was monitored in milk with addition of 0, 1, 2 and 4 % of CMP by impedance method and plate method. Small decrease of final relative change of impedance (M-value) was observed in case of addition of 4 % CMP concentrate for both bifidobacteria strains. From plate counts after cultivation follows that Bifidobacterium bi Caseinomacropeptide (CMP) is released by chymosin from κ-casein during cheesemaking and it represents about 15 - 20 % of whey proteins. CMP exhibits interesting biological and functional properties including promotion of bifidobacterial growth. The aim of this work was to test the addition of CMP concentrate to milk on the growth of bifidobacteria in combination with yoghurt starter. The CMP concentrate was prepared in pilot scale from ricotta whey by ultrafiltration, diafiltration and spray drying. CMP concentrate contains 74 % of proteins, 59 % of CMP and 3,4 % of sialic acid). Growth of Bifidobacterium lactis BB12 and Bifidobacterium bifidum CCDM 94 combined with yoghurt starter was monitored in milk with addition of 0, 1, 2 and 4 % of CMP by impedance method and plate method. Small decrease of final relative change of impedance (M-value) was observed in case of addition of 4 % CMP concentrate for both bifidobacteria strains. From plate counts after cultivation follows that Bifidobacterium bi (en)
Title	Use of caseinomacropeptide concentrate in fermented products containing probiotics. Use of caseinomacropeptide concentrate in fermented products containing probiotics. (en)
skos:prefLabel	Use of caseinomacropeptide concentrate in fermented products containing probiotics. Use of caseinomacropeptide concentrate in fermented products containing probiotics. (en)
skos:notation	RIV/60461373:22330/10:00024386!RIV11-MSM-22330___
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(2B06114)
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Cicvárek, Jiří Čurda, Ladislav
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	294643
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/10:00024386
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Bifidobacterium lactis; Bifidobacterium bifidum; caseinomacropeptide; yoghurt (en)
http://linked.open.../riv/klicoveSlovo	Bifidobacterium bifidum Bifidobacterium lactis caseinomacropeptide yoghurt
http://linked.open...ontrolniKodProRIV	[B6BB3E073E13]
http://linked.open...v/mistoKonaniAkce	Valencia (Spain)
http://linked.open...i/riv/mistoVydani	Valencia
http://linked.open...i/riv/nazevZdroje	International Conference on Food Innovation - Foodinnova 2010
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...vavai/riv/projekt	Development of methods for isolation of caseinomacropeptide and its application into foodstuff with higher health benefit.
http://linked.open...UplatneniVysledku	2010
http://linked.open...iv/tvurceVysledku	Čurda, Ladislav Cicvárek, Jiří
http://linked.open...vavai/riv/typAkce	WRD - Světová
http://linked.open.../riv/zahajeniAkce	2010-01-01 (xsd:date)
number of pages	4 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Universitat Politecnica de Valencia
https://schema.org/isbn	978-84-693-5010-2
http://localhost/t...ganizacniJednotka	22330
is http://linked.open...avai/riv/vysledek of	Use of caseinomacropeptide concentrate in fermented products containing probiotics. Use of caseinomacropeptide concentrate in fermented products containing probiotics. Use of caseinomacropeptide concentrate in fermented products containing probiotics.

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