Abstract:
:A study was performed to develop a fermented milk beverage with the aim to increase the potential application of buffalo cheese whey and soymilk. A mixed substrate was prepared by selective combination, which contained buffalo cheese whey 35%, soymilk 30% and cow milk 35%. The substrate mixture was fermented by a mixed culture of Lactobacillus casei shirota and Bifidobacterium adolescentis at 37 degrees C for 8 h keeping a 1:1.5 proportion between the lactic and bifidobacteria within a 5% (v/v) inoculum size. The fermented beverage was lightly extra-flavoured with vanilla essence and subjected to chemical, microbiological and sensory evaluations during storage for 28 days at 4 degrees C. Except a slight variation in the acidity, no other properties changed even after 28 days. There were no contaminating organisms (Salmonella and coliforms), which indicated the sanitary and hygienic conditions of the processing and the viable cells of the bacterial strains was well within recommended limits (6.8 x 10(8) cells for L. casei and 2.3 x 10(7) cells for Bifidobacterium). No negative changes were found in the sensory characteristics of the beverage allowing its good acceptability in all during the storage period.
journal_name
J Basic Microbioljournal_title
Journal of basic microbiologyauthors
Macedo RF,Freitas RJ,Pandey A,Soccol CRdoi
10.1002/(sici)1521-4028(199909)39:4<243::aid-jobm2subject
Has Abstractpub_date
1999-01-01 00:00:00pages
243-51issue
4eissn
0233-111Xissn
1521-4028pii
10.1002/(SICI)1521-4028(199909)39:4<243::AID-JOBM2journal_volume
39pub_type
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