Production and shelf-life studies of low cost beverage with soymilk, buffalo cheese whey and cow milk fermented by mixed cultures ofLactobacillus casei ssp.shirota andBi-fidobacterium adolescentis

Abstract

A study was performed to develop a fermented milk beverage with the aim to increase the potential application of buffalo cheese whey and soymilk. A mixed substrate was prepared by selective combination, which contained buffalo cheese whey 35%, soymilk 30% and cow milk 35%. The substrate mixture was fermented by a mixed culture of Lactobacillus casei shirota and Bifidobacterium adolescentis at 37 °C for 8 h keeping a 1 : 1.5 proportion between the lactic and bifidobacteria within a 5% (v/v) inoculum size. The fermented beverage was lightly extra‐flavoured with vanilla essence and subjected to chemical, microbiological and sensory evaluations during storage for 28 days at 4 °C. Except a slight variation in the acidity, no other properties changed even after 28 days. There were no contaminating organisms (Salmonella and coliforms), which indicated the sanitary and hygienic conditions of the processing and the viable cells of the bacterial strains was well within recommended limits (6.8 × 108 cells for L. casei and 2.3 × 107 cells for Bifidobacterium). No negative changes were found in the sensory characteristics of the beverage allowing its good acceptability in all during the storage period.

Fermentation of a milk?soymilk and Lycium chinense Miller mixture using a new isolate of Lactobacillus paracasei subsp. paracasei NTU101 and Bifidobacterium longum

“…paracasei NTU101 had slightly decreased and remained at 1.2·10 9 CFU/ml at the end of the storage period. The cell numbers of the yogurt organism initially increased after manufacture, decreasing during a long storage period [13,22,26]. In this study, the decrease in the cell numbers of B. longum was more significant than that of L. paracasei subsp.…”

“…2). This result concurs with the report of Macedo et al [26], indicating that, in spite of the difference in the number of viable cells, the pH and titratable acidity of all the beverages were very similar. The titratable acidity of the milk-soymilk mixture supplemented with L. chinense Miller juice was higher than that without added L. chinense Miller juice.…”

“…Soymilk is also a suitable medium for growing lactic acid bacteria, thus improving the quality of fermented products. Similar to yogurt, fermented soymilk is called soyoghurt [1,29,35], and soymilk has been recently used to partially replace milk in the production of yogurt-like products [10,26].…”

Study on <i>Streptococcus thermophilus</i> isolated from Qula and associated characteristic of acetaldehyde and diacetyl in their fermented milk

“…Tablespoons and water were used to rinse out the testers' mouths between con-secutive samples. The evaluated sensory characteristics included appearance (firmness, shape-maintenance and surface-smoothness), texture (hardness, consistency and flatness), flavor (acid and global flavor) and taste (acid taste, bitter taste, astringency, greasy texture and global taste) (Buono et al, 1990;Macedo et al, 1999;Salvador and Fiszman, 2004). Each sub-item was divided into five grades (five scores: 1 = strongly dislike, 2 = dislike, 3 = common, 4 = like, 5 = strongly like).…”

New fermented functional product based on soy milk and sea buckthorn syrup

“…The final pH values of our products ensure consumer acceptance (Hoogenkamp & Evers, 2011). Similar results are reported by Macedo, Renato, Freitas, Pandey, and Soccol (1999) and Lin, Chiu, and Pan (2004).…”