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Studies on the production of some probiotic dairy products
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Abstract: This study aimed to produce yoghurt like products; Ras Cheese and ice cream containing probiotic bacteria (B.bifidum Bb12, L.acidophilus La.5 and L.casei 01) either as a single or mixed culture, and follow the survival of probiotic strains in the resultant fresh and stored products.
The obtained results could be summarized as follows:
Part I: Production of stirred plain and flavored yoghurt like products containing probiotic bacteria:
Product flavored with orange/carrot product gained the highest scores followed by strawberry pulp, tomato paste and lastly the control samples.
Control samples either plain or flavored had lower viscosity values than that contained single or mixed probiotic strains.
The highest viscosity values were recorded for samples containing mixed probiotic strains either plain or flavored.
Addition of strawberry increased the products content of both of acetaldhyde and diacetyl as compared with other flavorings materials either with single or mixed strains.
Addition of flavoring materials led to increase in the survival of L.casei and L.acidophilus in all products as compared with control. The counts of all strains still in the compared with control. The counts of all strains still in the recommended counts (107 cfu/gm) till the end of storage.
Part II Production of probiotic Ras Cheese.
Addition of probiotic strains had no evident effect on the chemical composition of cheese.
Addition of probiotic strains led to increase ripening indices (soluble nitrogen/total nitrogen; total volatile free fatty acids and organic acids) which increased significantly as ripening progressed.
Probiotic bacteria improved the organoleptic proerties of cheese.
Cheese constraining L.casei was the most preferable followed by the treatment with mixed culture then with L.acidophillus and . lastly cheese containing B.bifidum.
The counts of all strains still in the recommended levels (107 cfu/gm) till the end of ripening.
Part III: Production of probiotic ice cream.
Mixed culture of probiotic strains: B.bifidum Bb-12;
L.acidophilus La-5 and; L. casei 01 at the ratio of (1: 1: 1) were added to ice cream mix either: 1-1 hour before freezing (T1) or 2 fermentation of 10% of ice cream mix without sugar and incubation at 37C until the T.A reach 0.5% using the mixed culture and then mixed with the remaining part of the mix and left overnight before freezing (T2) The mix of T2 and the resultant ice cream had higher counts of all probiotic strains as compared with T1
As storage progressed (-18: -20C) reduction of all strains count was observed but still in the recommended counts (107 cfu/gm).
The overum % of treatment T2 was higher than that of T1 and control samples.
All ice cream samples gained high scores especially T2 samples followed by T1 and the control either when fresh or during storage.
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| Publication year |
2006
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| Pages |
131p.
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| Availability location |
مكتبة معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى - الجيزة
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| Availability number |
957
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| Organization Name |
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| Country |
Egypt
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| Department |
Dairy Technology Research Department
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| Author(s) from ARC |
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AGROVOC
TERMS |
Acidophilus milk.
Yoghurt.
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| Proposed Agrovoc |
ras cheese;ice cream;L.casei 01;
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| Publication Type |
PhD Thesis
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