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An evaluation of milk enriched with royal jelly
Year:
2002
Source of publication :
Milchwissenschaft
Authors :
Bernstein, Solange
;
.
Rosenthal, Ionel
;
.
Zakin, Varda
;
.
Volume :
57
Co-Authors:
Rosenthal, I., Dairy Science Laboratory, Agricultural Research Organization, Volcani Center, P. O. Box 6, Bet Dagan 50250, Israel
Bernstein, S., Dairy Science Laboratory, Agricultural Research Organization, Volcani Center, P. O. Box 6, Bet Dagan 50250, Israel
Zakin, V., Dairy Science Laboratory, Agricultural Research Organization, Volcani Center, P. O. Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
450
To page:
452
(
Total pages:
3
)
Abstract:
In an attempt to extend the range of "novelty dairy foods", a study of enrichment of milk with royal jelly was initiated. It was found that royal jelly inhibits the development of mesophilic and thermophilic dairy starters in milk, as well as several single-strain Gram-positive and Gram-negative bacteria, in growth media. Simulated heat pasteurization or treatment with calf rennet, before testing, did not abolish the antibacterial activity of royal jelly. In principle, an additive such as royal jelly with a wide range of antimicrobial effects would preclude the conversion of milk to fermented products. However, a sensory evaluation of milk samples enriched with increasing concentrations of royal jelly indicated that below 0.5% the additive's presence was not detected and the delay in culture growth can be technologically accomodated, but it should be taken in account in further research and development work.
Note:
Related Files :
Milk enrichment
royal jelly
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DOI :
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
21439
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:44
Scientific Publication
An evaluation of milk enriched with royal jelly
57
Rosenthal, I., Dairy Science Laboratory, Agricultural Research Organization, Volcani Center, P. O. Box 6, Bet Dagan 50250, Israel
Bernstein, S., Dairy Science Laboratory, Agricultural Research Organization, Volcani Center, P. O. Box 6, Bet Dagan 50250, Israel
Zakin, V., Dairy Science Laboratory, Agricultural Research Organization, Volcani Center, P. O. Box 6, Bet Dagan 50250, Israel
An evaluation of milk enriched with royal jelly
In an attempt to extend the range of "novelty dairy foods", a study of enrichment of milk with royal jelly was initiated. It was found that royal jelly inhibits the development of mesophilic and thermophilic dairy starters in milk, as well as several single-strain Gram-positive and Gram-negative bacteria, in growth media. Simulated heat pasteurization or treatment with calf rennet, before testing, did not abolish the antibacterial activity of royal jelly. In principle, an additive such as royal jelly with a wide range of antimicrobial effects would preclude the conversion of milk to fermented products. However, a sensory evaluation of milk samples enriched with increasing concentrations of royal jelly indicated that below 0.5% the additive's presence was not detected and the delay in culture growth can be technologically accomodated, but it should be taken in account in further research and development work.
Scientific Publication
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