Importance of WPC 70 and Calcium Caseinate on Sensory and Textural Properties of Milk Fermented with L. rhamnosus

Since time immemorial, human beings have made use of lactic acid bacteria (LAB), which are distributed widely in nature. LAB has traditionally been employed to produce fermented milk products, including yoghurt, leiben, dahi, lassi, shrikhand, kefir and koumiss (Miyazaki and Matsuzaki, 2008). Milk, although a rich growth medium, contains low concentration of free amino acids and peptides to efficiently support growth of LAB (Vasiljevic et al., 2005). LAB are the most common microorganisms found in dairy products and therefore are one of the most extensively studied groups of microorganisms, of which Lactobacillus, Lactococcus, Streptococcus and Bifidobacterium genera are most common (Christensen et al., 1999). Fermented milk products are significantly more digestible than the processed milk (Tamime and Robinson, 1999).