Production of probiotic milk drink containing Lactobacillus acidophilus, Bifidobacterium animalis subsp lactis and Lactobacillus casei
Makaleler > Tam Makale · 2013
Yazarlar: Oktay YERLİKAYA, Gülşah ENDER, F. Artemis TORUNOGLU, NECATİ AKBULUT
AGRO FOOD INDUSTRY HI-TECH, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Scopus, 2013, cilt 24, ss 49-52
Özet
In this study, new fermented milk drinks containing combined three probiotic cultures (Lactobacillus acidophilus, Bifidobacterium animalis subsp. lactis and Lactobacillus casei) were developed and characterized. Fermented milk drinks were evaluated for their physical, chemical, rheological, microbiological and sensory properties. Determinations of these parameters were investigated at 1, 10, 20 and 30 days of storage. Addition of fruit pulp did not significantly affect the chemical properties, but contributed to an increase in apparent viscosity of fermented milk drinks. However, they were accepted in terms of sensory properties by panellists. All the drinks contained the recommended levels of (7 Log cfu/mL) probiotic bacteria at the end of 30 day shelf life. Milk fermented with these combined three probiotic bacteria could be manufactured as an alternative probiotic dairy product.