Characterization and Comparison of Soy Milk and Buffalo Milk Based Synbiotic Product

Karki, Tika Bahadur; Shrestha, Shilva; Bohara, Binita; Jyakhwa, Ujwal

doi:10.3126/jfstn.v8i0.11737

Cited by 3 publications

(1 citation statement)

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“…Moreover, post-processing acidification of buffalo milk yoghurts reduced with the addition of prebiotics. Karki, Shrestha, Bohara and Jyakhwa [143] reported similar findings, that addition of lactulose, galactomannan (Sunfibre ® ) and inulin into buffalo milk yoghurts increased the viable cell counts of L. rhamnosus up to 8 logs CFU/Ml, until 15 days of storage (4 • C). Similarly, incorporation of prebiotics reduced the titratable acidity and pH of buffalo yoghurts.…”

Section: Addition Of Prebioticsmentioning

confidence: 53%

Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

et al. 2020

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Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dadi and Lassie, which are derived from Artisanal fermentation of buffalo milk, have been consumed for many years. Probiotic potentials of indigenous microflora in fermented buffalo milk have been well documented. Incorporation of certain probiotics into the buffalo-milk-based dairy products conferred vital health benefits to the consumers, although is not a common practice. However, several challenges are associated with incorporating probiotics into buffalo-milk-based dairy products. The viability of probiotic bacteria can be reduced due to processing and environmental stress during storage. Further, incompatibility of probiotics with traditional starter cultures and high acidity of fermented dairy products may lead to poor viability of probiotics. The weak acidifying performance of probiotics may affect the organoleptic quality of fermented dairy products. Besides these challenges, several innovative technologies such as the use of microencapsulated probiotics, ultrasonication, the inclusion of prebiotics, use of appropriate packaging and optimal storage conditions have been reported, promising stability and viability of probiotics in buffalo-milk-based fermented dairy products.

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Section: Addition Of Prebioticsmentioning

confidence: 53%