Fermented milk beverage: formulation and process

Abstract

Dairy products are an adequate alternative as functional foods since they present excellent nutritional value, have wide acceptance with consumers, and are potential matrices for inoculation of probiotic microorganisms. The present study aimed to develop a fermented milk beverage with fruits and a probiotic culture included, to evaluate the acceptance of this product among consumers to define the ideal formulation, and to perform Lactobacillus acidophilus counting in order to characterize the product as a probiotic food. For the formulation of the beverage, milk, whey, sugar, and pasteurized orange and papaya pulps were used as main ingredients. The beverage formulation consisted of mixing the fruit pulps with a dairy substrate of milk and whey which was previously fermented using a mixed commercial probiotic ABT-5 culture. Six formulations were tested. The milk substrate was maintained at 70%. These formulations consisted of 50% of mineral water and 50% of skimmed milk with a concentration of probiotics of 0.5g/L. Sugar concentration varied between 40g, 70g, or 100g. As for flavoring, the juice was composed of 180mL of papaya and 120mL of orange, or 150mL of papaya and 150mL of orange. Beverages were prepared and then stored at 5±1°C. These products were evaluated after 24 hours of preparation/storage by 90 tasters (consumers) for acceptance and sensory characterization. Data were analyzed by ANOVA. The differences between samples were evaluated using the Tukey test at a significance level of 5%. Acceptance of the beverage samples among tasters varied from 5.1 to 6.9 and ranged between the hedonistic terms I neither liked nor disliked it and somewhat enjoyed it in a 9-point hedonic scale. The enumeration of Lactobacillus acidophilus LA-5 ranged from 7.83 to 8.09log CFU/mL in the first week of refrigerated storage. Our results suggested that the beverages analyzed were suitable for inoculation of probiotics and met the legislation requirements. Therefore, these beverages should be classified as probiotic products. Samples with 10% sugar were the least preferred by the study participants whereas beverages containing 40g, 70g and 180mL of papaya juice and 120mL of orange juice and the sample with 70g of sugar, 150mL of papaya juice, and 150mL of orange juice did not differ significantly from each other in terms of acceptance and were; therefore, the 3 formulations that received the highest means of acceptance by consumers.

Physicochemical properties and survival assessment of potential probiotics in a novel dairy drink during storage

“…In the context of the food sector, especially concerning the production of foundational or starter cultures for diverse dairy products, LAB, particularly Lactobacillus spp., find widespread employment (Khushboo et al., 2023). The products obtained from the fermentation of milk with probiotic microorganisms are called “probiotic dairy products.” The main probiotic dairy products are yogurt, fermented milk, and cheese (De Andrade et al., 2019; Kılıç et al., 2009). Fermented dairy drinks can be produced traditionally or industrially to meet the needs of larger masses.…”

“…In some of these studies, different milk components such as whey and different probiotics were used to develop products (Saglam et al., 2019; Skryplonek et al., 2019), while in others, various fruit juices, concentrates, and/or pulps and cereals were added to whey and fermented with probiotics. In some studies, milk is also included in these mixtures (De Andrade et al., 2019). Using fruit products and cereals in addition to milk and whey in the composition, the aim was to strengthen the health effect and utilize the protective effect of the components on the viability of probiotics during the storage period.…”

Study of the composition of mango pulp and whey for lactic fermented beverages

“…Furthermore, the fruit based fermented products are lactose free, which meet the needs of consumers with lactose intolerance, for example (Maldonado et al, 2017). Mango (Mangifera indica) is one of the tropical fruits with unique flavor and high nutritional value; some works were performed previously with mango and whey, for example: Andrade et al (2019), Skyplonek et al (2019), Pandey and Ojha (2020) and Pandey et al (2019). This study targeted the production of lactic fermented beverages based on mango, milk and whey.…”

Efeito do tempo de armazenamento na qualidade da bebida láctea fermentada de café com atividade probiótica

“…A indústria de laticínios, em particular, encontrou nas culturas probióticas uma ferramenta para o desenvolvimento de novos produtos (Saad et al, 2011). Estudos demonstram a possibilidade de incorporação de bactérias probióticas em bebidas lácteas (Andrade, et al, 2019) iogurtes (Jayamanne & Adams, 2006) e leites fermentados (Casarotti, et al, 2014).…”