Use of extracellular bioemulsifier from streptococcus thermophilus strains in production of frozen yoghurt as a probiotic food
Abstract: Four bacterial strains of Streptococcus thermophilus p were cultivated in milk permeate and in MI7 broth with lactose or glucose added to select the best strain which can grow on milk permeate or on MI7 to give the highest extracellular bioemulsifiers yield which was produced by S. thermophilus p. The best strain was Streptococcus thermophilus p which gave the highest growth on milk permeate at 37°C for 24 h at pH 7.
Butter oil-in-water emulsions were stabilized over a broad range of conditions, from pH 2 to 11, with up to 5% sodium chloride or sucrose in the aqueous phase. In the presence of a low concentration of various solutes, emulsions were stable to three cycles of freezing arid thawing.
` The main objective of this study was to manufacture frozen yogurt using different ratios of extracellular bioemulsifiers, which was produced by S. thermophilus p. The results showed that using extracellular bioemulsifiers had slight effect on increasing the specific gravity and weight per gallon in the resultant frozen yogurt. In addition, extracellular bioemulsifiers reduced the rate of melting. Generally, using of extracellular bioemulsifiers in the manufacture of frozen yogurt improved whipping quality of the mix and gave smoother body and texture. The preferable concentration of bioemulsifier produced by S. thermophilus p was 0.2% which enhanced viscosity, freezing point and overrun, and the product was more acceptable to consumers.
Publication year 2010
Pages 1333-1350
Availability location معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى - الجيزة
Availability number
Organization Name
serial title Egyptian Journal of Agricultural Research
ISSN 1110-6336
Author(s) from ARC
AGROVOC
TERMS		 Density. Streptococcus thermophilus. Yoghurt.
Proposed Agrovoc extracellular bioemulsifier;probiotic food;frozen yoghurt;
Publication Type Journal
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