engleski

Fermented milk beverages as functional food

The aim of this investigations was to increase the nutritive value of acidophilus milk (A), with 3% of Lactobacillus acidophilus culture, and acidophilus yoghurt (AY), with 2% Lb. acidophilus culture + 1% yoghurt culture, by addition of whey protein concentrates (WPC), into control milk samples. The milk+WPC-mixing ratio was 80:20%. These samples (A+WPC, AY+WPC) possessed higher protein (4, 5%) and lower fat (2, 7%) content. The growth of lactic acid bacteria (ln N/No) was not significantly higher in acidophilus yoghurt, during fermentation at 40„aC until coagulum was formed (2.52 hours), than in acidophilus milk (3.52 hours). The WPC addition into milk caused slower pH-value drop and longer duration of fermentation (for about 50 minutes) than in samples without WPC. However, WPC addition stimulated the growth of all lactic acid bacteria, while slightly higher growth of bacteria in culture mixture occured. Among the all produced samples a significant differences in sensory properties, were not found, after 7 days of storage at 8 oC. The culture mixture had a negligible influence on firmer consistency, while slightly better flavour was obtained. Samples enriched with WPC possessed lower pH-values, slightly softer consistency and lower apparent viscosity, during all time of storage, compared to samples without WPC addition.

funtional foods; acidophilus milk; acidophilus yoghurt; whey protein concentrate

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