Investigation on the viability of selected probiotics in low fat set yogurt by homogenized milk at various temperatures

Document Type : Research Article

Authors

1 MSc student, Qods azad university

2 Assistant professor, Qods azad university

3 Asociate professor, Shahid Beheshti university

Abstract

Probiotic products especially yougurt are so popular among people in this century because of their highly affect on the health of consumers. In this study, The effect of homogenization temperatures and stages (1 and 2) on viability of probiotic bacteria, some physicochemical and sensory properties was investigated. The milk used for producing yougurt samples was preheated at 50, 60 and 70ºC and homogenized at 150 bar; then, heated at °85C for 30 minutes. After cooling milk up to fermentation temperature (42ºC), it was inoculated with mixture starter culture ABY1 and incubated. During fermentation, pH dropped until it reached 4.5. After fermentation, yoghurt samples prepared was held in refrigerator (4ºC). The viability of probiotic bacteria were determined during a 21-day cold storage (4ºC). With increasing pressure and stages of homogenization during storage the viability of probiotics increased. The greatest viability of probiotics were observed in the sample homogenized at a temperature of 70ºC and two stages.

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References

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Innovative Food Technologies
Volume 1, Issue 4 - Serial Number 4
September 2014
Pages 3-11

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History

  • Receive Date: 15 March 2014
  • Revise Date: 26 April 2014
  • Accept Date: 26 August 2014

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