Incorporation of selected nutraceuticals and probiotic bacteria into a fermented milk

• Published in: International dairy journal Vol. 15; no. 11; pp. 1184 - 1190
• Main Authors: Awaisheh, S.S., Haddadin, M.S.Y., Robinson, R.K.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.11.2005; Elsevier Science
• Subjects: acidification; Bifidobacterium infantis; Biological and medical sciences; cold storage; fermentation; flavor; Food industries; functional foods; Fundamental and applied biological sciences. Psychology; isoflavones; Lactobacillus delbrueckii; Lactobacillus delbrueckii subsp. bulgaricus; Lactobacillus gasseri; Milk and cheese industries. Ice creams; Nutraceuticals; omega-3 fatty acids; palatability; phytosterols; plate count; Probiotic cultures; probiotics; single strain starters; Streptococcus thermophilus; viability; Yoghurt; yogurt; Yoghurt; Probiotic cultures; Nutraceuticals; Probiotic; Dairy industry; Dairy product; Bacteria; Yogurt; Cultured milk
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/j.idairyj.2004.11.003

Yoghurts were produced from a base milk containing three important nutraceuticals, namely ω-3-fatty acids, isoflavones and phytosterols. The cultures employed to make the yoghurts were single probiotic strains of Lactobacillus gasseri or Bifidobacterium infantis and, to achieve a short production time, a two-stage fermentation procedure was used with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus providing the rapid acidification. Yoghurts containing counts of >1.0×10 8 cfu mL −1 of the individual probiotics and high counts of the traditional species from yoghurt were awarded overall scores for sensory acceptability >4.0 out of 5.0; the nutraceuticals appeared to have no adverse effect on flavour. Storage trials at 5 °C showed that the viability of the probiotic cultures was retained over 15 days.