title: The fermentation of trahanas: a milk-wheat flour combination.
abstract: The fermented food, trahanas (a milk-wheat flour combination prepared in Greece), was studied to determine the microbiological and chemical changes that occur during fermentation. It is a lactic acid bacterial fermentation in which Streptococcus lactis, Streptococcus diacetylactis, Leuconostoc cremoris, Lactobacillus lactis, Lactobacillus casei, Lactobacillus bulgaricus and Lactobacillus acidophilus play the major acid- and aroma-producing role. The whole fermentation lasts about 50 hours. The pH of the final dried trahanas was 4.07-4.75, the acidity 0.60-1.00%, the moisture content 8.6-11.5% and the protein content 10.4-13.6%. The product offers possibilities as an increased nutritive value or high-protein food.
authors.affiliation: Department of Food Technology, School of Food Technology & Nutrition, TEI of Athens, Greece.
authors.forename: E S
authors.initials: ES
authors.lastname: Lazos
authors.forename: G
authors.initials: G
authors.lastname: Aggelousis
authors.forename: M
authors.initials: M
authors.lastname: Bratakos
mesh_terms: D000818:Animals; D005285:Fermentation; D005433:Flour; D006115:Greece; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000378:metabolism; D007934:Leuconostoc / Q000254:growth & development / Q000378:metabolism; D008892:Milk / Q000737:chemistry / Q000378:metabolism / Q000382:microbiology; D011506:Proteins / Q000032:analysis; D013291:Streptococcus / Q000254:growth & development / Q000378:metabolism; D014908:Triticum / Q000737:chemistry / Q000378:metabolism / Q000382:microbiology
chemical_list: D011506:Proteins