Production and Maintaining Viability of Probiotic Micro‐organisms in Dairy Products

Tamime, A. Y.; Saarela, Maria; Wszołek, Monika; Ghoddousi, Hamid Bahador; Linares, Daniel M.; Shah, Nagendra P.

doi:10.1002/9781119214137.ch4

Cited by 14 publications

(13 citation statements)

References 471 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It has been suggested that probiotics should be present in the food product in minimal amounts of 10 6 colony forming units (CFU/g). This minimal count must provide potential benefits to the host [28,29]. This amount can be translated into ≥10 6 CFU/g/day of the probiotic-containing product, given a daily serving portion of 100 g. It is important how many cells are delivered per portion (e.g., total CFU per container consumed) [28].…”

Section: Microbiological Characterizationmentioning

confidence: 99%

Probiotic Functional Carbonated Whey Beverages: Development and Quality Evaluation

Alves¹,

Spadoti²,

Zacarchenco³

et al. 2018

Beverages

View full text Add to dashboard Cite

Whey proteins have excellent nutritional characteristics due to their levels of essential amino acids with high bioavailability. However, they have a high biochemical oxygen demand (BOD) and a considerable polluting potential, thus, food manufacturers have opted to add whey to food formulations. The demand for beverages, containing vitamins, probiotics, prebiotics, minerals, and bioactive compounds (antioxidants) with health benefits, has increased and driven market growth. Therefore, this study aimed to develop a probiotic functional carbonated beverage from cheese whey and evaluate its microbiological and physicochemical characteristics soon after production and during storage. The viability and stability of probiotics, as well as the microbiological characteristics, titratable acidity and sedimentation of the beverage, were monitored during one month of refrigerated storage. The probiotic to be added to the formulation was established in a preliminary step. The production of this beverage proved to be a simple technology, and the product was suitable for the incorporation of the probiotic, Bifidobacterium animalis subsp. lactis. The probiotic showed good viability and stability during storage. The microbiological quality of the beverage met the Brazilian legal standards. The pH and titratable acidity of the probiotic carbonated beverage remained stable during storage, and slight sedimentation was observed after one week of refrigerated storage.

show abstract

Section: Microbiological Characterizationmentioning

confidence: 99%

Probiotic Functional Carbonated Whey Beverages: Development and Quality Evaluation

Alves¹,

Spadoti²,

Zacarchenco³

et al. 2018

Beverages

View full text Add to dashboard Cite

show abstract

“…It has been suggested that probiotics should be present in the food product in minimal amounts of 10 6 colony forming units (CFU)/g. This minimal count must provide the potential benefits to the host [25,26]. This amount can be translated into ≥ 10 6 CFU/g/day of probiotics-containing product, given a daily serving portion of 100 g. It is important how many cells are delivered per portion (e.g.…”

Section: Microbiological Characterizationmentioning

confidence: 99%

“…This amount can be translated into ≥ 10 6 CFU/g/day of probiotics-containing product, given a daily serving portion of 100 g. It is important how many cells are delivered per portion (e.g. total cfu per container consumed) [25].…”

Section: Microbiological Characterizationmentioning

confidence: 99%

See 1 more Smart Citation

Probiotic Functional Carbonated Whey Beverages: Development and Quality Evaluation

Alves¹,

Spadoti²,

Zacarchenco³

et al. 2018

Preprint

View full text Add to dashboard Cite

Whey proteins have excellent nutritional characteristics due to their levels of essential amino acids with high bioavailability. However, it has a high biochemical oxygen demand (BOD) and a considerable polluting potential, thus food manufacturers have opted to add whey to food formulations. The demand for beverages containing vitamins, probiotics, prebiotics, minerals, and bioactive compounds (antioxidants) with health benefits has increased and driven market growth. Therefore, this study aimed to develop a probiotic functional carbonated beverage from cheese whey and evaluate its microbiological, and physicochemical characteristics soon after the production and during storage. The viability and stability of probiotic, the microbiological characteristics, titratable acidity and sedimentation of the beverage were monitored during refrigerated storage for a month. The probiotic to be added to the formulation was established in a preliminary step. The production of this beverage proved to be a simple technology and the product was suitable for incorporation of the probiotic Bifidobacterium animalis subsp. lactis. The probiotic showed good viability and stability during storage. The microbiological quality of the beverage met the Brazilian legal standards. The pH and titratable acidity of the probiotic carbonated beverage remained stable during storage, and slight sedimentation was observed after one week of refrigerated storage.

show abstract

“…A number of studies showed that the majority of dairy products are characterised by the limited viability of probiotics throughout their commercial life (Tamine et al . ; Cruz et al . ).…”

Section: Introductionmentioning

confidence: 98%

Functional stability of goats' milk yoghurt supplemented with Pistacia atlantica resin extracts and Saccharomyces boulardii

Hadjimbei

Botsaris

Goulas

et al. 2019

Int J of Dairy Tech

View full text Add to dashboard Cite

The present study describes the development of a functional goats' milk yoghurt, using Pistacia atlantica resin extracts and Saccharomyces boulardii, in an attempt to combine the beneficial effects of the milk, extract and probiotic microorganisms. Results demonstrated that Pistacia extracts promoted the survival of lactic acid bacteria and NMR spectra additionally revealed that the functional fatty acids can be retained during the shelf life of yoghurts, alongside with the other bioactive compounds. The organoleptic assessment revealed that there were no significant differences in flavour, body, texture and appearance between the different yoghurts.

show abstract

Production and Maintaining Viability of Probiotic Micro‐organisms in Dairy Products

Cited by 14 publications

References 471 publications

Probiotic Functional Carbonated Whey Beverages: Development and Quality Evaluation

Probiotic Functional Carbonated Whey Beverages: Development and Quality Evaluation

Probiotic Functional Carbonated Whey Beverages: Development and Quality Evaluation

Functional stability of goats' milk yoghurt supplemented with Pistacia atlantica resin extracts and Saccharomyces boulardii

Contact Info

Product

Resources

About