<b>Chapter 16</b> Milk and Milk Products Standards

Lewis, D.; Spomer, D.; Smith, M. G.; Clark, Walter L.; Marshall, R. T.

doi:10.2105/9780875530024ch16

Cited by 2 publications

(4 citation statements)

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“…One gram of biofilm was used to measure protein and nitrogen by the Kjeldahl method. To measure the content of dry matter, moisture, ash, and polysaccharide, 5 g of biofilm were used and the measurements were performed according to the method by Bradley et al ( 1992 ).…”

Section: Methodsmentioning

confidence: 99%

Preparation of milk‐based probiotic lactic acid bacteria biofilms: A new generation of probiotics

Rezaei

Salari

Khanzadi

et al. 2023

Food Science & Nutrition

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Biofilm is considered as a community of microorganisms in which cells adhere to each other on surfaces in a self‐produced matrix of extracellular polymer compounds. In recent years, efforts to use the beneficial aspects of biofilm in probiotic research have intensified. In this study, probiotic biofilms of Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus were manufactured using milk and transferred to yogurt in whole and pulverized forms to test in real food conditions. Survival was assessed during 21 days of storage time as well as gastrointestinal conditions. The results indicated that Lp. plantarum and Lc. rhamnosus can form a very desirable and strong biofilm that can have a good protective effect on the survival of these bacteria in probiotic yogurt during processing, storage, and gastrointestinal conditions, in a way that, after 120 min of treatment in high acidic gastrointestinal conditions (pH 2.0), the survival rate decreased by only 0.5 and 1.1 log CFU/ml. Probiotic biofilm can be used as a natural way of utilizing bacteria in biotechnology and fermentation, which is an excellent way to increase the utility of probiotics.

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Section: Methodsmentioning

confidence: 99%

Preparation of milk‐based probiotic lactic acid bacteria biofilms: A new generation of probiotics

Rezaei

Salari

Khanzadi

et al. 2023

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Except for compositional analyses, cheeses were sampled at day 1, 7 and 14. After elaboration, cheese fat, water, protein and salt contents were determined by the Gerber, gravimetric, Kjeldhal and Volhard methods [30] , [31] . Titratable acidity was determined according to the Mexican regulation [32] and expressed as % lactic acid.…”

Section: Methodsmentioning

confidence: 99%

“…Titratable acidity was determined according to the Mexican regulation [32] and expressed as % lactic acid. Cheese pH was determined with a calibrated portable pH meter with a cheese probe [31] . Simple cheese yield was expressed as kg of cheese per kg of milk employed [31] .…”

Section: Methodsmentioning

confidence: 99%