Pasteurised, microfiltered and lactose‐hydrolysed skimmed milk with added probiotics: Development and storage stability

Abstract

Recently the food industry has been attempting to innovate its products to meet consumer demands for health benefits from their food. Thus, the objective of this research was to study the combination of technologies to obtain a pasteurised, microfiltered, and lactose-hydrolysed skim milk with an extended shelf life and with added probiotics (PMLHSP). This PMLHSP was subjected to physicochemical, microbiological and sensory evaluations, plus its shelf life was estimated at 5°C. The viability of the probiotics in this system was also evaluated during storage at 5°C and indicated a shelf life of about 28 days. The probiotic culture added to the microfiltered skim milk presented good viability in the product throughout refrigerated storage, with counts of above 8 log CFU/mL.

Microbiological stability and general sensory acceptance of microfiltered skim milk with agave fructans of a high degree of polymerization added

“…However, it is shorter given that raw milk was used in this study. The shelf‐life could be further extended by thermal inactivation of milk enzymes, such as lactases, proteases, and lipases, as well as by the reduction in somatic cells smaller than proteins, which manage to pass through the microfiltration membrane and, together with the enzymes, rapidly increase the acidity of milk (Lorenzen et al, 2011; Silva e Alves et al, 2016). The thermal treatment induces a structural modification of functional proteins, such as lactoferrin and degradation of other nutrients.…”