The effect of polyols (xylitol, erythritol, maltitol and isomalt) on physical and sensory properties of probiotic ice cream, as well as the survival of Bifidobacterium BB‐12 during freezing over 28 days of frozen storage, was investigated. The control sample of ice cream, sweetened with sugar, showed a lower pH and higher overrun than those sweetened with polyols. The viable bifidobacteria counts remained above 8 log cfu/g in all samples. The amount of erythritol added was not enough to obtain a similar sweetness as in control, but too high to get an ice cream with good textural properties.

No abstract

No abstract

The aim of this work was to develop of functional dairy product fortified with magnesium and contained probiotic bacteria Bifidobacterium Bb-12. Therefore, the effect of various magnesium salts on physicochemical, organoleptic and texture properties and Bifidobacterium Bb-12 survival were assessed. The best stimulator of bacterial growth was D-gluconate. Although the addition of L-lactate and acetate decreased the growth rate of showed a positive effect on bacterial survival. The fortification with magnesium significantly affected hardness and decreased the brightness L* of fermented milk. The results of the organoleptic analysis indicated that magnesium D-gluconate was the most useful for milk fortification.

Wild garlic could be used as a valuable supplement and a modifier of taste and flavour in kefir from sheep’s milk.

Average consumption of magnesium in Poland does not satisfy people’s daily demand for this element; therefore it is necessary to supplement it. In the conducted experiment there was established the possibility of using magnesium D-gluconate for enriching yoghurts and goat’s milk. The highest dose of magnesium, which did not cause protein precipitation during pasteurization, was the addition of 20 mg of magnesium for 100 g of goat’s milk. Fortification with magnesium decreases pH and increases the hardness of yoghurts. Yoghurts enriched with magnesium during the whole storage period were better preferred by consumers than control yoghurts (without magnesium). Fortification with magnesium increases the intensity of milky-creamy taste and decreases the intensity of “goat” taste in goat’s milk yoghurts. The amount of the introduced magnesium does not significantly change the cohesiveness and adhesiveness of yoghurts within 21-day-storage period.

Goat’s milk can be enriched with magnesium in the form of chloride before pasteurization with a save dose, i.e. 20 mg of magnesium for 100 g of milk. Higher doses of magnesium can lead to coagulation of proteins since together with the increase of the dose of fortification there increases general acidity while pH of milk decreases. Together with the increase of the dose of fortification of yoghurts with magnesium there was shown an essential proportional increase of acidity and hardness of curds persisting for 21 days of storage. Enriching goat’s milk yoghurts with magnesium decreased the intensity of „goat” smell and aftertaste and did not cause a change in colour. The most favourable solution is the production of goat’s milk yoghurts enriched with 10-20 mg of magnesium in the form of magnesium chloride. Such doses of enrichment caused successive lowering of perceptibility of „goat” aftertaste and smell together with extension of storage time.

No abstract