Sensory and textural properties of fermented milk with viability of Lactobacillus rhamnosus and Bifidobacterium animalis ssp. lactis Bb-12 and increased calcium concentration

Buniowska

2021

Foods

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The aim of the study was to assess the effect of the addition of inulin and the replacement of part of the inulin with apple fiber on the physicochemical and organoleptic properties of ice cream. Moreover, the survival of Bifidobacterium animalis ssp. Lactis Bb-12 and Lactobacillus rhamnosus was studied in sheep milk ice cream. There was no effect of the apple fiber and the type of bacteria on the number of bacteria in the probiotics after fermentation. As a result of freezing, in the mixture containing Bifidobacterium animalis ssp. Lactis Bb-12, there was a significant reduction in the bacteria from 0.39 log cfu g−1 to 0.46 log cfu g−1. In all of the ice cream on the 21st day of storage, it exceeded 10 log cfu g−1, which means that the ice cream retained the status of a probiotic product. The Lactobacillus rhamnosus ice cream showed a lower yellow color compared to the Bifidobacterium Bb-12 ice cream. The overrun of the sheep’s milk ice cream was within the range of 78.50% to 80.41%. The appearance of the sheep’s milk ice cream is influenced significantly by the addition of fiber and the type of bacteria and the interaction between the type of bacteria and the addition of fiber, and storage time and fiber.

Section: Methodsmentioning

confidence: 99%

Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber

Kowalczyk

Buniowska

2021

Foods

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“…The second lot (C) was the milk with collagen protein hydrolysate addition, inoculated with Lactobacillus rhamnosus and the controls for this groups were milk samples without the addition of collagen protein hydrolysate (B-control Bifidobacterium Bb-12; D-control L. rhamnosus). Both groups of milk were inoculated with single starter culture, which was previously activated, according to the Szajnar et al [17] method. Then the milk was thoroughly mixed and poured into 100 mL plastic containers and the fermentation process was carried out for 10 h at the temperature 37 • C. The probiotic fermented milk was cooled (5 • C) and evaluated on the 1st and 21st day of cold storage (5 • C).…”

Section: Fermented Milk Manufacturementioning

confidence: 99%

“…Syneresis was determined using the centrifugal method according to Szajnar et al [17]. 10 g of fermented milk was transferred into 50 mL plastic tube and centrifuged at 1790× g, 10 min, 5 • C, LC-04 CENTRIFUGE (Zenithlab, Changzhou, China).…”

Section: Syneresismentioning

confidence: 99%

“…The organoleptic parameters on a 9-point rating scale (1-not perceptible, 9-extremely strong) were evaluated by panelists. The presence of consistency, milky-creamy taste, fermentation taste (the taste stimulated by lactic acid and other flavour compounds produced by bacteria), sweet taste, off-taste, sour-odour, off-odour were estimated [17,21].…”

Section: Organoleptic Analysismentioning

confidence: 99%

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Probiotic Fermented Milk with Collagen

Szajnar

Pawlos

2020

Dairy

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The aim of this study was to assess the possibility of using collagen protein hydrolysate in the production of milk fermented by Bifidobacterium animalis ssp. lactis Bb-12 and Lactobacillusrhamnosus. Physicochemical and organoleptic properties were studied and microbiological analysis of fermented milk was performed on days 1 and 21 of storage. Milk with the addition of 3% collagen protein hydrolysate was pasteurized (85 °C/30 min), divided into two groups, cooled to 37 °C and inoculated: the first group with Bifidobacteriumanimalis ssp. lactis Bb-12, second with Lactobacillus rhamnosus. Incubation was carried out at 37 °C/10 h. After 21 days of refrigerated storage, the pH value decreased in all analyzed milk samples. Collagen protein hydrolysate was a good milk additive to increase gel hardness and reduce syneresis. Moreover, its addition did not change the taste and odour of milk fermented with the use of Bifidobacterium Bb-12 and Lactobacillus rhamnosus. Collagen protein hydrolysate favourably stimulated the survival of Bifidobacterium Bb-12 during 21 days of storage. After 21 days of cold storage in milk with collagen, the number of Lactobacillus rhamnosus cells was reduced by 0.11 log cfu g−1.

“…Each batch of milk was inoculated with a previously activated starter culture according to the Szajnar et al [20] method (in the form of a bulk activated at 40°C for 5 h; after 5 h, inoculum consisted of log 9 CFU g −1 of bacteria, which was added to the milk in the amount of 5%). Inoculated milk was stirred and poured into 100 mL plastic cups.…”

Section: Methodsmentioning

confidence: 99%

The Effect of the Addition of Chokeberry Fiber on the Quality of Sheep’s Milk Fermented by Lactobacillus rhamnosus and Lactobacillus acidophilus

Szajnar

Pawlos

International Journal of Food Science

2021

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The global market for sheep’s milk and its products is increasing due to higher demand for cheese and traditional dairy products, and as a novelty, sheep’s milk is an ingredient in infant formulas and nutraceuticals. The aim of this study was to determine the properties of fermented sheep’s milk, which combines probiotic benefits with increased dietary fiber content. The influence of the applied dose of chokeberry fiber on the growth of living cells of Lactobacillus acidophilus and Lactobacillus rhamnosus in fermented sheep’s milk was also evaluated. Sheep milk with the addition of 0% (control sample), 1.5%, and 3.0% chokeberry fiber was fermented by two different probiotic monocultures L. acidophilus and L. rhamnosus. In the fermented milk, pH value, syneresis (%), color, and texture were determined. Furthermore, the microbiological analysis and an organoleptic evaluation were performed. With the increasing dose of chokeberry fiber, the pH value decreased already before the fermentation process. After fermentation, the milk’s pH values with fiber were still lower than those in the control sample. Presumably, more acidic metabolites were produced by L. acidophilus, causing a more intense reduction of the pH value than L. rhamnosus both in control milk and in milk with the addition of fiber. The addition of chokeberry fiber affected the stimulation of the growth of both types of bacteria. In the milk sample without fiber addition, a more significant number of viable cells were counted for L. acidophilus by 0.5 log CFU g-1 more than the milk fermented with L. rhamnosus. Furthermore, in milk fermented by L. acidophilus with 1.5% chokeberry fiber (LA1), the number of viable bacterial cells was higher than that in milk fermented by L. rhamnosus with the same addition of fiber (LR1). However, in sample LA3, the number of viable bacterial cells was lower than that in sample LR3. Tested fermented sheep milk met the Recommendation of the International Dairy Federation’s requirements regarding the number of live bacterial cells for dairy probiotics. The addition of chokeberry fiber increased syneresis in each fermented milk group, regardless of the bacteria used for fermentation. Moreover, the use of fiber caused a significant reduction in brightness L ∗ , an increase of red color, and a decrease of yellow color. Milk fermented with L. acidophilus was characterized by a harder gel, compared to their analogues fermented with L. rhamnosus. The addition of fiber intensified the sour taste and the taste of the additive in both types of fermented sheep milk.