The effect of whey powder on the growth of Lactobacillus acidophilus in reconstituted acidophilus milk

Document Type : Research Article


1 M.Sc student, Food Microbiology, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Golestan, Iran

2 Associate professor, Department of Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Golestan, Iran

3 Assistant professor, Deptment of Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Golestan, Iran


lactic drinks, dairy products produced using milk or milk derivatives, which may contain other substances in their composition. The purpose of this study was to investigate the effect of whey powder on the growth and survival Lactobacillus acidophilus open acidophilus milk made within 12 days of refrigerated storage. Acidophilus milk, skimmed milk powder and bacteria using Lactobacillus acidophilus also 5 levels (0, 5, 10, 15, and 20%) whey powder acidophilus milk were produced in preparated.Optimization of incubation conditions, changes Lactobacillus acidophilus growth, acidity, pH and incubation period and the maintenance and colorimetric parameters were evaluated at the end of the storage period. All experiments were performed in three replicates. The results showed that the best conditions for the growth of Lactobacillus acidophilus incubation temperature of 40°C for 5 hours and the dry matter of 10% w/v, respectively. Acidophilus milk produced at the end of the maintenance period, the standard rate of probiotics (107cfu/ml), respectively. Whey powder caused significant changes in acidity, pH and colorimetric properties of acidophilus milk was produced. The whey powder characteristics such as amount, lactosehigh amound and ..., component suitable for produce alternative is acidophilus probiotic milk drink.


Main Subjects

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