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标题：Fermented probiotic beverages based on acid whey
本地全文：下载
作者：Katarzyna Skryplonek ; Małgorzata Jasińska
期刊名称：Acta Scientarum Polonorum - Technologia Alimentaria
印刷版ISSN：1644-0730
电子版ISSN：1898-9594
出版年度：2015
卷号：14
期号：4
页码：397-405
DOI：10.17306/J.AFS.2015.4.39
出版社：Agricultural University of Poznan Press
摘要：BACKGROUND :Production of fermented probiotic beverages can be a good method for acid whey usage. The obtained products combine a high nutritional value of whey with health benefits claimed for probiotic bacteria. The aim of the study was to define quality properties of beverages based on fresh acid whey and milk with addition of buttermilk powder or sweet whey powder. METHODS :Samples were inoculated with two strains of commercial probiotic cultures: Lactobacillus acidophilus La-5 or Bifidobacterium animalis Bb-12. After fermentation, samples were stored at refrigerated conditions. After 1, 4, 7, 14 and 21 days sensory characteristics, hardness, acetaldehyde content, titratable acidity, pH acidity and count of bacteria cells were evaluated. RESULTS :Throughout all storage period, the number of bacteria was higher than 8 log cfu/ml in the all samples. Beverages with La-5 strain had higher hardness and acidity, whilst samples with Bb-12 contained more acetaldehyde. Samples with buttermilk powder had better sensory properties than with sweet whey powder. CONCLUSIONS :Obtained products made of acid whey combined with milk and fortified with buttermilk powder or sweet whey powder, are good medium for growth and survival of examined probiotic bacteria strains. The level of bacteria was sufficient to provide health benefits to consumers.
关键词：Bifidobacterium animalis;Lactobacillus acidophilus;acid whey;buttermilk powder;fermented probiotic beverages;psychico-chemical parameters;sweet whey powder
其他关键词：acid whey, buttermilk powder, sweet whey powder, fermented probiotic beverages, psychico- -chemical parameters, Lactobacillus acidophilus, Bifi dobacterium animalis