"2010-01-01+01:00"^^ . "\u010Curda, Ladislav" . . "RIV/60461373:22330/10:00024386!RIV11-MSM-22330___" . "Caseinomacropeptide (CMP) is released by chymosin from \u03BA-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" . "Bifidobacterium lactis; Bifidobacterium bifidum; caseinomacropeptide; yoghurt"@en . "Use of caseinomacropeptide concentrate in fermented products containing probiotics."@en . . . "Caseinomacropeptide (CMP) is released by chymosin from \u03BA-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 . "Valencia (Spain)" . "22330" . "4"^^ . "2"^^ . "[B6BB3E073E13]" . "International Conference on Food Innovation - Foodinnova 2010" . "P(2B06114)" . "RIV/60461373:22330/10:00024386" . "2"^^ . . . . "978-84-693-5010-2" . . "Use of caseinomacropeptide concentrate in fermented products containing probiotics."@en . . "Valencia" . . . "Cicv\u00E1rek, Ji\u0159\u00ED" . "Use of caseinomacropeptide concentrate in fermented products containing probiotics." . . . . "294643" . . . . "Use of caseinomacropeptide concentrate in fermented products containing probiotics." . "Universitat Politecnica de Valencia" . . .