Linkage Projects - Grant ID: LP0348980

Funding Activity

Website
http://dataportal.arc.gov.au/NCGP/API/grants/LP0348980

Funding Status
Closed

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Funded Activity Summary

Applications of probiotics in yoghurt, soy yoghurt and Cheddar cheese. The main goal of this study is to develop probiotic yoghurt and Cheddar cheese using selected strains of probiotic bacteria and examine their survival and effects on proteolysis and sensory attributes of these products. Research aimed at enrichment of suitable probiotic adjunct starter in these products provides the potential to markedly improve both the health status and quality of products. Optimum conditions for survival of probiotic bacteria and processing conditions that guarantee high levels of probiotic bacteria for health benefits will be known. The results will provide critical information for improving survival of probiotic bacteria and quality of probiotic yoghurt, and Cheddar cheese.

Funded Activity Details

Start Date: 01-2004

End Date: 01-2007

Funding Scheme: Linkage Projects

Funding Amount: $138,198.00

Funder: Australian Research Council

Research Topics

ANZSRC Field of Research (FoR)

Food Processing | Industrial Biotechnology | Fermentation, Biotechnology And Industrial Microbiology |

ANZSRC Socio-Economic Objective (SEO)

Dairy products

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