INFLUENCE OF SOME ADDITIVES ON THE PROPERTIES OF FLAVORED WITH FRUIT PROBIOTIC FERMENTED MILK

Document Type : Original Article

Authors

1 Dept. of Dairy Res., Food Technology Res. Inst. Agric. Res. Center, Giza, Egypt

2 Dairy Tech. Res. Dept., Animal Production Res. Inst. Agric. Res. Center, Giza, Egypt

Abstract

The effect of Glucon Delta-Lactone (GDL), disrupted Saccharomyces cerevisiae   cells after freezing (DSCAF) and   yeast extract (YE) on the  properties of flavored  with fruit probiotic  fermented milk was investigated. The obtained results revealed that 5% of DSCAF activated the bacterial growth more than other additives. Therefore, it was selected to make fermented milk from UF retentate of cows’ milk (14 % T.S.) with 3% ABT – 4 culture. This additive accelerated the fermentation time throughout 2 hours, but GDL (0.4%) and YE (0.4%) reduced the fermentation time an hour. The addition of 5% of mango or strawberries pulp slightly decreased the fermentation time and partly decreased rheological quality. However, the counts of probiotic bacteria increased to more than the minimum therapeutic dose and mold and yeast were affected in the presence of DSCAF (5%). These organisms were detected on the seventh day of cold storage and had limited numbers.  This result was confirmed when the growth of Aspergillus  niger and Aspergillus flaveus reduced  in the presence of  DSCAF (5%), Aspergillus  niger grew only 2.2cm while Aspergillus flaveus scored2.6 cm growth zone.

Keywords

Journal of Food and Dairy Sciences
Volume 3, Issue 12
December 2012
Pages 623-635

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