Influence of Some Additives on the Properties of Flavored With Fruit Probiotic Fermented Milk

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 scored 2.6 cm growth zone.

Quality Properties of Husk Tomato Juice and Its Impact in Stirred Probiotic Yogurt

“…In comparison with present study; Abou Ayana et al, [36] noticed the changes in sensory evaluation of fruity probiotic fermented milk. They showed that the total scores gradually increased in all examined treatments in the first week, and then decreased till the end of storage.…”