Studies of the Microbial and Physical Properties of Oriental Style Dairy Product Kou Woan Lao with Probiotics

Su, Lieh-Chi; Lin, Chin-Wen; Chen, Ming‐Ju

doi:10.5713/ajas.2005.409

Cited by 5 publications

(2 citation statements)

References 16 publications

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“…In our previous study (Su et al . 2005), culture filtrate from lao‐chao was combined with probiotics ( L. acidophilus and Bifidobacterium longum ) as milk‐clotting and flavouring agents to create a new dairy product (named probiotic Kou Woan Loa), which had a good flavour and smooth texture.…”

Section: Introductionmentioning

confidence: 89%

Development of an Oriental‐style dairy product coagulated by microcapsules containing probiotics and filtrates from fermented rice

Lin

Chen³

2007

Int J of Dairy Tech

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The objectives of this study were to microencapsulate both probiotics and culture filtrates by spray drying to maintain enzyme activity and probiotic viability during storage. Thus, probiotics and culture filtrates from lao‐chao were microencapsulated by spray drying with various outlet air temperatures, and the milk‐clotting activity, survival of probiotics and physical properties of the microcapsules were determined. The end purpose was to create easy‐to‐use probiotic Kou Woan Loa cultures. In the near future, manufacturing probiotic Kou Woan Loa could be carried out by simply mixing milk with 5% microcapsules and waiting for 1 h for coagulation, which would be time saving and convenient. The present study has shown that microencapsulation of Lactobacillus acidophilus BCRC 14079, Bifidobacterium longum BCRC 14605 and culture filtrates from lao‐chao by spray drying could provide a good protection for both milk‐clotting enzymes and probiotics. The average of microcapsules size and density was 10 µm and 1.68 g/cm3, respectively. An increase in the microencapsulation efficiency of microcapsules and lower water activity was found when the outlet air temperature was raised. However, the survival of L. acidophilus and B. longum was reduced as the outlet air temperature increased. The numbers of probiotics were maintained above the recommended therapeutic minimum (107 cfu/g) throughout storage.

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Section: Introductionmentioning

confidence: 89%

Development of an Oriental‐style dairy product coagulated by microcapsules containing probiotics and filtrates from fermented rice

Lin

Chen³

2007

Int J of Dairy Tech

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“…For hundreds of years in China, fermented glutinous rice has utilized the yeast-ball or fungus as the starter cultured on a starch-rich substrate in a solid-state fermentation process (Su et al, 2005;Wang et al, 2008). Some strains have been found in the glutinous wine-fermented and their metabolites contained various amylolytic and proteolytic enzymes to exhibit notable milk-clotting ability and contributed to the texture of ultimate KWL (Ercolini et al, 2004;Lv et al, 2012).…”

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confidence: 99%

Effect of milk types on the attributes of a glutinous rice wine-fermented yogurt-like product

Gong

Peng

Ali

et al. 2020

Journal of Dairy Science

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This study was conducted to analyze the effect of milk types on the attributes of the glutinous rice winefermented yogurt-like product named Kouwan Lao (KWL). Four types of raw milks were used in this study, including high temperature, long time (HTLT: H milk), HTLT milk supplemented with 3% skim milk powder (S milk), pasteurized milk (P milk), and ultra-high temperature milk (U milk). Microbiological compositions of the fermented glutinous rice and KWL at different stages were analyzed using PCR-denaturing gradient gel electrophoresis and gene sequencing based on 16S rRNA and 26S rRNA. The physicochemical properties of KWL samples were determined, and textural properties of those were analyzed using a texture analyzer (Jiawei Innovation and Technology Co. Ltd., Zhejiang Province, China). The microstructure of KWL samples was observed using scanning electron microscopy. The results showed that the milk types had significant influences on the bacterial composition of KWL. In the curdling process, the predominant bacteria of H, S, P, and U KWL samples were Lactobacillus brevis, Janthinobacterium sp., Lactobacillus casei, and Streptococcus agalactiae, respectively. In the ripening process, the main strains in H KWL were Enterococcus faecium and Pediococcus pentosaceus. Lactobacillus casei and Lactobacillus paracasei were the dominant bacteria of U KWL. Lactobacillus casei was the main strain of P KWL, and no bacteria were detected in S KWL. Saccharomyces cerevisiae was the dominant fungus of KWL, and no significant effect of milk types on fungal composition of KWL was found. The results of physicochemical properties showed that significant differences in protein contents were found in the KWL samples, and P KWL had the highest protein content. The fat content of U KWL was significantly higher than that of samples from the other 3 groups. The U KWL and P KWL showed lower moisture than that of the other 2 KWL samples. In addition, no significant difference in pH value was found in all samples. The results of texture analysis and microstructure showed that compared with other 3 types of KWL samples, the related mass parameters of U KWL were more advantageous and improved significantly with the increase of the heat treatment temperature of raw milk and the addition of skim milk powder. Our findings revealed the effects of milk types on microbial composition, physicochemical properties, textural properties, and microstructure of KWL, and provided a basic theory for the optimization and industrial production of KWL.

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Production and Maintenance of Viability of Probiotic Micro‐Organisms in Dairy Products

Tamime

Saarela²,

Søndergaard

et al. 2006

Probiotic Dairy Products

113

147

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Background: Due to the effects that chemical and inorganic foods have on the human body system and cause a variety of diseases, including cancer, the use of functional foods is highly recommended for people. In this study, the attitudinal factors affecting the acceptance of functional dairy foods by urban consumers in Rasht, located in Guilan province, have been investigated. Methods: Data were obtained from 223 households in Rasht City, Northern Iran. Structural Equation Modeling (SEM) was used to investigate the effects of the general components of purchasing, the bene ts of functional dairy food, the need of functional dairy foods, con dence in functional dairy foods, safety of functional dairy foods, health consciousness and healthy lifestyle, components on the willingness to buy of functional dairy foods. Results: The components of attitude towards healthy lifestyle and the general components of purchasing were the most effective factors in determining the acceptance of functional dairy foods by the households of Rasht City. Conclusions: Lifestyle changes and promotion of healthy lifestyle among urban consumers will increase the acceptance of functional dairy foods in Iran.

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Studies of the Microbial and Physical Properties of Oriental Style Dairy Product Kou Woan Lao with Probiotics

Cited by 5 publications

References 16 publications

Development of an Oriental‐style dairy product coagulated by microcapsules containing probiotics and filtrates from fermented rice

Development of an Oriental‐style dairy product coagulated by microcapsules containing probiotics and filtrates from fermented rice

Effect of milk types on the attributes of a glutinous rice wine-fermented yogurt-like product

Production and Maintenance of Viability of Probiotic Micro‐Organisms in Dairy Products

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