Microstructural Aspects of Yogurt and Fermented Milk

Prasanna, P.H.P.; Ranadheera, Chaminda Senaka; Vidanarachchi, J. K.

doi:10.1002/9781118964194.ch8

Cited by 2 publications

(1 citation statement)

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“…Yogurt is a fermented dairy product that is widely consumed throughout the world and with thousands of years of history [1]. In this vein, there is nowadays a growing interest in developing novel dairy products containing probiotic microorganisms, such as bifidobacteria and lactic acid bacteria, with a great potential for promoting human health [2,3].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Freeze-Dried Immobilized Lactobacillus casei as Probiotic Adjunct Culture in Yogurts

Dimitrellou

Kandylis

Kourkoutas

2019

Foods

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Freeze-dried immobilized Lactobacillus casei ATCC 393 on casein and apple pieces were assessed as a probiotic adjunct culture for novel probiotic yogurt production. The effect of probiotic culture on physicochemical characteristics, probiotic cell survival, volatile aroma compounds, and sensory quality were evaluated during 28 days of storage at 4 °C. The use of L. casei resulted in lower pH values (3.92–4.12), higher acidity (0.88–1.10 g lactic acid/100 g of yogurt), and lower syneresis (40.8%–42.6%) compared to traditionally produced yogurt (pH 4.29; acidity 0.83 g lactic acid/100 g of yogurt; syneresis 44.1%). Microbiological and strain-specific multiplex PCR (Polymerase Chain Reaction) analysis confirmed that immobilized L. casei ATCC 393 cells were detected in yogurts at levels >7 log cfu g−1 after 28 days. In addition, probiotic supplementation significantly affected the concentrations of key volatile compounds, like acetic and other organic acids, 2-ethyl-1-hexanol, acetoin, and 2-butanone, as revealed by GC-MS (Gas Chromatography–Mass Spectrometry) analysis. Finally, the sensory evaluation demonstrated that the new products exhibited improved characteristics compared to traditionally produced yogurts.

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Section: Introductionmentioning

confidence: 99%