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Fabrication d’un lait fermenté type l’ben au bifidus

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dc.contributor.author GUEBLI, Ikram
dc.contributor.author BENDACHA, Asma
dc.date.accessioned 2020-12-20T13:45:28Z
dc.date.available 2020-12-20T13:45:28Z
dc.date.issued 2020
dc.identifier.uri http://e-biblio.univ-mosta.dz/handle/123456789/16390
dc.description.abstract Dairy products have always been viewed by consumers as nutritious products and are an important part of the diet. In recent years, the incorporation of probiotic bacteria as food additives has given rise to an increasing consumption of dairy products. The effectiveness of bifidobacteria depends on their viability which must be maintained during the technological process, storage and preservation. The object aimed for the realization of the present work was, the manufacture of a fermented milk with bifidus, because of the interest which it can bring to the health of the consumer due to the exceptional situation of the conditions of the training course, one was limited to a bibliographic study in which was limited to the chapters relating to generalities on milk, the presentation of fermented dairy products mainly fermented milk of the L'ben type, the characteristics of lactic acid bacteria genus bifidobacterium. Finally a chapter that will focus on the characteristics of probiotics and prebiotics. For the second part we have set out to describe the manufacturing process of bifidus fermented milk and the presentation of three articles related to research on the interest and effect on the fermentation of milk. en_US
dc.language.iso fr en_US
dc.subject Milk en_US
dc.subject Fermentation en_US
dc.subject process en_US
dc.subject Probiotic en_US
dc.subject bifidobacteria en_US
dc.subject Lactobifidus en_US
dc.title Fabrication d’un lait fermenté type l’ben au bifidus en_US
dc.type Other en_US


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