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Gustaw W., Kozioł J., Radzki W., Skrzypczak K., Michalak-Majewska M., Sołowiej B., Sławińska A., Jabłońska-Ryś E., 2016. The effect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk. Acta Sci.Pol. Technol. Aliment. 15 (1), 29-36

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original articleIssue 15 (1) 2016 pp. 29-36

Waldemar Gustaw1, Justyna Kozioł1, Wojciech Radzki1, Katarzyna Skrzypczak1, Monika Michalak-Majewska1, Bartosz Sołowiej2, Aneta Sławińska1, Ewa Jabłońska-Ryś1

1Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Poland
2
Department of Milk Technology and Hydrocolloids, University of Life Sciences in Lublin, Poland

The effect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk

Abstract

Background. The intake of fermented milk products, especially yoghurts, has been systematically increasing for a few decades. The purpose of this work was to obtain milk products fermented with a mix of bacterial cultures (yoghurt bacteria and Lactobacillus acidophillus LA-5) and enriched with selected milk protein preparations. Secondly, the aim of the work was to determine physiochemical and rheological properties of the obtained products.
Material and methods. The following additives were applied in the experiment: whey protein concentrate (WPC 65), whey protein isolate (WPI), demineralised whey powder (SPD), caseinoglycomacropeptide (CGMP), α-lactalbumin (α-la), sodium caseinate (KNa) and calcium caseinate (KCa). Milk was fermented using probiotic strain Lactobacillus acidophillus LA-5 and a typical yoghurt culture. The products were analysed in terms of the survivability of bacterial cells during refrigerated storage, rheological properties and syneresis. Fermented milk products were obtained using blends of bacterial strains: ST-B01:Lb-12 (1:1), ST-B01:Lb-12:LA-5 (1:1:2).
Results. Milk beverages fermented with typical yoghurt bacteria and LA-5 strain showed intensive syneresis. The addition of LA-5 strain caused formation of harder acid gels, comparing to typical yoghurts. Milk products which were prepared from skimmed milk possessed higher values of hardness and consistency coefficient. The increase of concentrations of milk preparations (except of WPI) did not cause significant differences in the hardness of acidic gels obtained by fermentation of mixed culture with a probiotic strain. Conclusion. The applied preparations improved physiochemical properties of the milk beverages which were prepared with a probiotic strain. The increase of protein milk preparations concentration resulted in a gradual decrease of the secreted whey. Among the products that were made of full milk powder and were subjected to three weeks of refrigerated storage the highest survivability of Lb. acidophilus LA-5 was noticed in the samples fortified with 1% WPC.

Keywords: milk protein preparations, rheology, syneresis, Lactobacillus acidophillus
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http://dx.doi.org/10.17306/J.AFS.2016.1.3

For citation:

MLA Gustaw, Waldemar, et al. "The effect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk." Acta Sci.Pol. Technol. Aliment. 15.1 (2016): 29-36. http://dx.doi.org/10.17306/J.AFS.2016.1.3
APA Gustaw W., Kozioł J., Radzki W., Skrzypczak K., Michalak-Majewska M., Sołowiej B., Sławińska A., Jabłońska-Ryś E. (2016). The effect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk. Acta Sci.Pol. Technol. Aliment. 15 (1), 29-36 http://dx.doi.org/10.17306/J.AFS.2016.1.3
ISO 690 GUSTAW, Waldemar, et al. The effect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk. Acta Sci.Pol. Technol. Aliment., 2016, 15.1: 29-36. http://dx.doi.org/10.17306/J.AFS.2016.1.3