| Title: | Short communication: Effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics |
| Author(s): | Castro WF; Cruz AG; Rodrigues D; Ghiselli G; Oliveira CA; Faria JA; Godoy HT; |
| Address: | "Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), Cidade Universitaria Zeferino Vaz, 13083-862, Campinas, Sao Paulo, Brazil. wellfreitas@gmail.com" |
| ISSN/ISBN: | 1525-3198 (Electronic) 0022-0302 (Linking) |
| Abstract: | "Fermented dairy beverages supplemented with the probiotics Lactobacillus acidophilus and Bifidobacterium lactis containing different concentrations of whey in their formulas (0, 20, 35, 50, 65, and 80%, vol/vol) were processed and checked for pH; proteolysis; levels of glucose, lactose, ethanol, acetic acid, lactic acid, diacetyl, and acetaldehyde; and lactic bacteria and probiotic counts. The results allowed the effect of whey concentration on the dairy beverages to be observed for each of the different parameters analyzed. The degree to which the whey concentration was useful for the microbial cultures, particularly probiotic cultures, appeared to have a limit. In general, dairy beverages processed with different levels of whey in their formulation exhibited good potential as a food matrix for supplementation with probiotic bacteria, with production of characteristic compounds of fermented milk products, such as volatiles and organic acids" |
| Keywords: | Bacterial Load Bifidobacterium Dairy Products/analysis/*microbiology/standards Food Quality Food Technology/methods Lactobacillus acidophilus Milk Proteins/*pharmacology Probiotics/*metabolism/standards Whey Proteins; |
| Notes: | "MedlineCastro, W F Cruz, A G Rodrigues, D Ghiselli, G Oliveira, C A F Faria, J A F Godoy, H T eng Research Support, Non-U.S. Gov't 2012/11/28 J Dairy Sci. 2013 Jan; 96(1):96-100. doi: 10.3168/jds.2012-5576. Epub 2012 Nov 22" |
