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

نویسنده

  • Rekha S. Patel
چکیده

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).

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Antioxidative activity and polyphenol content in fermented soy milk supplemented with WPC-70 by probiotic Lactobacilli

Soymilk is fermented with probiotic lactobacilli (Lactobacillus rhamnosus NCDC 19, 24 and cheese isolates: L. rhamnosus C2, C6 and L. casei NCDC 17, 297) @1.0% for 24 h at 37oC. We find that in fermented soymilk both the inhibition of ascorbate autoxidation, and the reducing activity of polyphenol content and increasing of proteolysis varied with the starters used, but nevertheless are signific...

متن کامل

Selenuim-enriched probiotic fermented milk drink (DOOGH): characteristics and survival microorganisms

Selenium (Se) is considered as an essential element for human body. Selenized probiotic fermented milk drink (DOOGH) as a functional beverage to increase Se available in body. The predominate sugar, protein and mineral ion of Iranian yoghurt drink (DOOGH) are lactose, casein and calcium, respectively. Different levels of  Selenium (2.5 – 3- 3,5-  4 and 4.5) is prepared and its suitability based...

متن کامل

Effect of adding soymilk on physicochemical, microbial, and sensory characteristics of probiotic fermented milk containing Lactobacillus acidophilus

The aim of the present study was to investigate the effect of addition of soymilk on physicochemical, microbial, and sensory characteristics of milk fermented with Lactobacillus acidophilus. Soybeans were blended 1:5 w/v with distilled water. The prepared soymilk was added to milk in combinations of 20%, 40%, and 60%. Milk was used as the control. All the samples were sterilized and fermented w...

متن کامل

Selenuim-enriched probiotic fermented milk drink (DOOGH): characteristics and survival microorganisms

Selenium (Se) is considered as an essential element for human body. Selenized probiotic fermented milk drink (DOOGH) as a functional beverage to increase Se available in body. The predominate sugar, protein and mineral ion of Iranian yoghurt drink (DOOGH) are lactose, casein and calcium, respectively. Different levels of  Selenium (2.5 – 3- 3,5-  4 and 4.5) is prepared and its suitability based...

متن کامل

Physical Properties of Fermented Milk Tablets

ABSTRACT: Nowadays, milk tablets are considered favorable due to several advantages, including good taste and chewing properties, ease of transport, increased bioavailability, ease of storage, stability of active ingredients and improved functional properties.This study seeks to investigate the characteristics of fermented milk tablets in relation to its use as a beverage producing tablet. The ...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

عنوان ژورنال:

دوره   شماره 

صفحات  -

تاریخ انتشار 2017