Incorporation of selected nutraceuticals and probiotic bacteria into a fermented milk

Incorporation of selected nutraceuticals and probiotic bacteria into a fermented milk Yoghurts were produced from a base milk containing three important nutraceuticals, namely ω -3-fatty acids, isoflavones and phytosterols. The cultures employed to make the yoghurts were single probiotic strains of Lactobacillus gasseri or Bifidobacterium infantis and, to achieve a short production time, a two-stage fermentation procedure was used with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus providing the rapid acidification. Yoghurts containing counts of >1.0×10 8 cfu mL −1 of the individual probiotics and high counts of the traditional species from yoghurt were awarded overall scores for sensory acceptability >4.0 out of 5.0; the nutraceuticals appeared to have no adverse effect on flavour. Storage trials at 5 °C showed that the viability of the probiotic cultures was retained over 15 days. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png International Dairy Journal Elsevier

Incorporation of selected nutraceuticals and probiotic bacteria into a fermented milk

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Publisher
Elsevier
Copyright
Copyright © 2004 Elsevier Ltd
ISSN
0958-6946
eISSN
1879-0143
D.O.I.
10.1016/j.idairyj.2004.11.003
Publisher site
See Article on Publisher Site

Abstract

Yoghurts were produced from a base milk containing three important nutraceuticals, namely ω -3-fatty acids, isoflavones and phytosterols. The cultures employed to make the yoghurts were single probiotic strains of Lactobacillus gasseri or Bifidobacterium infantis and, to achieve a short production time, a two-stage fermentation procedure was used with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus providing the rapid acidification. Yoghurts containing counts of >1.0×10 8 cfu mL −1 of the individual probiotics and high counts of the traditional species from yoghurt were awarded overall scores for sensory acceptability >4.0 out of 5.0; the nutraceuticals appeared to have no adverse effect on flavour. Storage trials at 5 °C showed that the viability of the probiotic cultures was retained over 15 days.

Journal

International Dairy JournalElsevier

Published: Nov 1, 2005

References

  • An elective and selective isolation medium for Bifidobacterium
    Beerens, H.
  • Mechanisms of action of plants sterols on inhibition of cholesterol absorption
    Heinemann, T.; Kullak-Ublick, G.A.; Pietruck, B.; von Bergmann, K.
  • Sensory evaluation of food
    Lawless, H.T.; Hetmann, H.

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