Manufacture of Fermented Lactic Beverages Containing Probiotic Cultures

Abstract

Lactic beverages (LB) are products prepared with yogurt, whey, and other ingredients; they are popular among consumers in Brazil. LB containing probiotics were manufactured to study bacteria viability and to evaluate product characteristics during shelf life. Although counts decreased, 5.3 x 10 6 CFU/mL of probiotics in average after 28 d were found. LB behaved as pseudoplastic fluids with thixotropy, and flow curves were best fitted by Oswald-de-Waele model. Apparent viscosity and pH decreased slightly with storage. LB showed phase separation increasing until 35% after 14 d, stabilizing after. Finally, microscopy observations showed a dispersion of protein particles. Filamentous and spherical structures corresponded to guar and starch that were added as stabilizers. No differences were noticed between products containing yogurt bacteria and those with probiotics.

Properties of Streptococcus thermophilus fermented milk containing variable concentrations of Bifidobacterium longum and Lactobacillus acidophilus

“…Oliveira et al (13) reported similar results for counts of Str. thermophilus in fermented lactic beverages containing probiotic bacteria.…”

Influence of variable water-soluble soy extract and inulin contents on the rheological, technological and sensory properties of grapeflavored yogurt-like beverages made from caprine milk

“…4). This thixotropic effect occurs as a result of structural breakdown and can be estimated by considering the area of the hysteresis loop between the two curves [26]. Similar results have been reported for dairy fermented beverages [27][28][29] and for fermented beverages made from WSSE [6].…”

“…The Casson model did not exhibit negative values for yield stress, but the determination coefficients in this model were lower than those found using the Ostwald-de-Waelle model. Therefore, as has been observed in many studies of fermented dairy beverages and fermented soymilk beverages, the model of Ostwald-de-Waelle (Power law) best fit the experimental data [9,26,34]. The power law model explained between 84.52% and 93.27% of the variation in the experimental data, meaning that this model can be used to explain the rheological behavior of the yogurt-like beverages analyzed.…”

“…However, these rheological models exhibited negative yield stress values (τ 0 and K OM ), which are meaningless physically [33] and were thus considered inadequate to represent the rheological behavior of the samples. Oliveira et al [26] evaluated the rheological behavior of fermented dairy beverages using the HerschelBulkley model and also observed negative yield stress values. However, it should be noted that controlled stress rheology could have provided a more sensitive measurement of yield stress than controlled rate rheology because the variable of primary interest could have been more carefully controlled.…”

Sensory Properties and Taste Compounds of Fermented Milk Produced by Lactococcus lactis and Streptococcus thermophilus

“…Fermented foods are of great importance world-wide because their nutritional, organoleptic and shelf-life properties are significantly improved when compared with their raw materials (Oliveira et al, 2002). Yogurt is defined as fermented milk produced by fermentation with two species of lactic acid bacteria, Streptococcus thermophilus and Lactobacillus bulgaricus, which are active in a symbiotic relationship.…”