Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria

Effect of milk supplementation and culture composition on acidification, textural properties and... In the present work, the combined effect of milk supplementation and culture composition on acidification, textural properties, and microbiological stability of fermented milks containing probiotic bacteria, was studied. Three powders (whey, casein hydrolysate, and milk proteins) were tested as supplementation. Two strains of probiotic bacteria, Lactobacillus acidophilus (LA5) and Lactobacillus rhamnosus (LC35), were used in pure culture, and in mixed culture with Streptococcus thermophilus (ST7). Acidifying activity was enhanced with mixed cultures, compared to pure cultures resulting in a shorter time to reach pH 4.5. Acidifying activity was greatly improved with casein hydrolysate, with a reduction of the fermentation time by about 55% by comparison with the other supplementations. The stability of probiotic bacteria was weakly affected by milk supplementation and culture composition. However, pure cultures were more stable than mixed cultures. The texture of the fermented products was not dependent on culture composition, but strongly dependent on milk supplementation. Sweet whey supplementation gave products with lower firmness and viscoelasticity than products supplemented with casein hydrolysate or milk proteins (decrease by 70%). It was observed that all products containing probiotic counts over 2.2×10 7 CFU mL −1 are suitable for the development of a lactic beverage containing probiotics. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png International Dairy Journal Elsevier

Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria

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Publisher
Elsevier
Copyright
Copyright © 2002 Elsevier Science Ltd
ISSN
0958-6946
eISSN
1879-0143
D.O.I.
10.1016/S0958-6946(01)00142-X
Publisher site
See Article on Publisher Site

Abstract

In the present work, the combined effect of milk supplementation and culture composition on acidification, textural properties, and microbiological stability of fermented milks containing probiotic bacteria, was studied. Three powders (whey, casein hydrolysate, and milk proteins) were tested as supplementation. Two strains of probiotic bacteria, Lactobacillus acidophilus (LA5) and Lactobacillus rhamnosus (LC35), were used in pure culture, and in mixed culture with Streptococcus thermophilus (ST7). Acidifying activity was enhanced with mixed cultures, compared to pure cultures resulting in a shorter time to reach pH 4.5. Acidifying activity was greatly improved with casein hydrolysate, with a reduction of the fermentation time by about 55% by comparison with the other supplementations. The stability of probiotic bacteria was weakly affected by milk supplementation and culture composition. However, pure cultures were more stable than mixed cultures. The texture of the fermented products was not dependent on culture composition, but strongly dependent on milk supplementation. Sweet whey supplementation gave products with lower firmness and viscoelasticity than products supplemented with casein hydrolysate or milk proteins (decrease by 70%). It was observed that all products containing probiotic counts over 2.2×10 7 CFU mL −1 are suitable for the development of a lactic beverage containing probiotics.

Journal

International Dairy JournalElsevier

Published: Jan 1, 2001

References

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