Production and shelf-life studies of low cost beverage with soymilk, buffalo cheese whey and cow milk fermented by mixed cultures of Lactobacillus casei ssp. shirota and Bifidobacterium adolescentis.

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 Microbiol

authors

Macedo RF,Freitas RJ,Pandey A,Soccol CR

doi

10.1002/(sici)1521-4028(199909)39:4<243::aid-jobm2

subject

Has Abstract

pub_date

1999-01-01 00:00:00

pages

243-51

issue

4

eissn

0233-111X

issn

1521-4028

pii

10.1002/(SICI)1521-4028(199909)39:4<243::AID-JOBM2

journal_volume

39

pub_type

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