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Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing.
J Dairy Sci. 2002 Oct; 85(10):2479-88.JD

Abstract

In the present work, the compared effect of milk base and starter culture on acidification, texture, growth, and stability of probiotic bacteria in fermented milk processing, was studied. Two strains of probiotic bacteria were used, Lactobacillus acidophilus LA5 and L. rhamnosus LR35, with two starter cultures. One starter culture consisted only of Streptococcus thermophilus ST7 (single starter culture); the other was a yogurt mixed culture with S. thermophilus ST7 and L. bulgaricus LB12 (mixed starter culture). For the milk base preparation, four commercial dairy ingredients were tested (two milk protein concentrates and two casein hydrolysates). The resulting fermented milks were compared to those obtained with control milk (without enrichment) and milk added with skim milk powder. The performance of the two probiotic strains were opposite. L. acidophilus LA5 grew well on milk but showed a poor stability during storage. L. rhamnosus LR35 grew weakly on milk but was remarkably stable during storage. With the strains tested in this study, the use of the single starter culture and the addition of casein hydrolysate gave the best probiotic cell counts. The fermentation time was of about 11 h, and the probiotic level after five weeks of storage was greater than 106 cfu/ml for L. acidophilus LA5 and 10(7) cfu/ml for L. rhamnosus LR35. However, an optimization of the level of casein hydrolysate added to milk base has to be done, in order to improve texture and flavor when using this dairy ingredient.

Authors+Show Affiliations

Unité Mixte de Recherche de Génie et Microbiologie des Procédés Alimentaires, Institut National Agronomique de Paris Grignon/Institut National de la Recherche Agronomique, Thiverval Gignon, France. Sodini@grignon.inra.frNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12416799

Citation

Sodini, I, et al. "Effect of Milk Base and Starter Culture On Acidification, Texture, and Probiotic Cell Counts in Fermented Milk Processing." Journal of Dairy Science, vol. 85, no. 10, 2002, pp. 2479-88.
Sodini I, Lucas A, Oliveira MN, et al. Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing. J Dairy Sci. 2002;85(10):2479-88.
Sodini, I., Lucas, A., Oliveira, M. N., Remeuf, F., & Corrieu, G. (2002). Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing. Journal of Dairy Science, 85(10), 2479-88.
Sodini I, et al. Effect of Milk Base and Starter Culture On Acidification, Texture, and Probiotic Cell Counts in Fermented Milk Processing. J Dairy Sci. 2002;85(10):2479-88. PubMed PMID: 12416799.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing. AU - Sodini,I, AU - Lucas,A, AU - Oliveira,M N, AU - Remeuf,F, AU - Corrieu,G, PY - 2002/11/6/pubmed PY - 2003/2/25/medline PY - 2002/11/6/entrez SP - 2479 EP - 88 JF - Journal of dairy science JO - J Dairy Sci VL - 85 IS - 10 N2 - In the present work, the compared effect of milk base and starter culture on acidification, texture, growth, and stability of probiotic bacteria in fermented milk processing, was studied. Two strains of probiotic bacteria were used, Lactobacillus acidophilus LA5 and L. rhamnosus LR35, with two starter cultures. One starter culture consisted only of Streptococcus thermophilus ST7 (single starter culture); the other was a yogurt mixed culture with S. thermophilus ST7 and L. bulgaricus LB12 (mixed starter culture). For the milk base preparation, four commercial dairy ingredients were tested (two milk protein concentrates and two casein hydrolysates). The resulting fermented milks were compared to those obtained with control milk (without enrichment) and milk added with skim milk powder. The performance of the two probiotic strains were opposite. L. acidophilus LA5 grew well on milk but showed a poor stability during storage. L. rhamnosus LR35 grew weakly on milk but was remarkably stable during storage. With the strains tested in this study, the use of the single starter culture and the addition of casein hydrolysate gave the best probiotic cell counts. The fermentation time was of about 11 h, and the probiotic level after five weeks of storage was greater than 106 cfu/ml for L. acidophilus LA5 and 10(7) cfu/ml for L. rhamnosus LR35. However, an optimization of the level of casein hydrolysate added to milk base has to be done, in order to improve texture and flavor when using this dairy ingredient. SN - 0022-0302 UR - https://www.unboundmedicine.com/medline/citation/12416799/Effect_of_milk_base_and_starter_culture_on_acidification_texture_and_probiotic_cell_counts_in_fermented_milk_processing_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0022-0302(02)74330-0 DB - PRIME DP - Unbound Medicine ER -