In the present work, the combined effect of milk supplementation and probiotic culture composition on acidification, textural properties, and microbiological stability of fermented milks containing probiotic blends, 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 blended with Streptococcus thermophilus (ST7).
Acidifying activity was enhanced with the probiotic blend, compared to pure probiotic 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 probiotic bacterias were more stable than probiotic blends.
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 2.2×107 CFU mL−1 are suitable for the development of a lactic beverage containing probiotics.
Article Source:
Source of the image used in the article:
Imagen de Freepik