Effect Of Inulin Suplementation Of Milk To Prepare Fermented Biomilks

Actually, functional fermented milks have to exhibit multiple benefits for the health, associated to good organoleptic characteristics. These are strengthened by the addition of probiotics as well as certain soluble fibers, among which inulin. The aim of this work was the evaluation of the effect of inulin supplementation of milk basis on the production of probiotic fiber-enriched fermented milks. To this purpose, we investigated the kinetics of acidification of inulin supplementation of milk (0, 1, 2 and 4 g/100 g) throughout the fermentation, the probiotic survival, the post-acidification and the firmness of fermented fiber-enriched milks, stored at 4°C either for 24 h or after 7 days since their preparation. This work shows that the biomilk preparation is influenced either by the supplemented amount of inulin or by the co-culture composition. According to the selected co-culture, inulin addition to the milk influenced the kinetic parameters of acidification, the concentration of probiotics, the post-acidification and the firmness of fermented fiber-enriched milk.