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Pasteurised, microfiltered and lactose‐hydrolysed skimmed milk with added probiotics: Development and storage stability
Author(s) -
Silva e Alves Adriana T,
Antunes Adriane E C,
Trento Fabiana K H S,
Zacarchenco Patricia B,
Ormenese Rita C S C,
Spadoti Leila M
Publication year - 2016
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12227
Subject(s) - skimmed milk , food science , shelf life , probiotic , lactose , food preservation , dairy industry , chemistry , biology , genetics , bacteria
Recently the food industry has been attempting to innovate its products to meet consumer demands for health benefits from their food. Thus, the objective of this research was to study the combination of technologies to obtain a pasteurised, microfiltered, and lactose‐hydrolysed skim milk with an extended shelf life and with added probiotics ( PMLHSP ). This PMLHSP was subjected to physicochemical, microbiological and sensory evaluations, plus its shelf life was estimated at 5 °C. The viability of the probiotics in this system was also evaluated during storage at 5 °C and indicated a shelf life of about 28 days. The probiotic culture added to the microfiltered skim milk presented good viability in the product throughout refrigerated storage, with counts of above 8 log CFU/mL.