Premium
Use of homogenisation pressure to improve quality and functionality of probiotic fermented milks containing Lactobacillus rhamnosus BFE 5264
Author(s) -
Patrignani Francesca,
Serrazanetti Diana I.,
Mathara Julius Maina,
Siroli Lorenzo,
Gardini Fausto,
Holzapfel Wilhelm H.,
Lanciotti Rosalba
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 - 10.1111/1471-0307.12251
Subject(s) - lactobacillus rhamnosus , probiotic , food science , starter , fermentation , aroma , strain (injury) , chemistry , lactobacillus , biology , bacteria , genetics , anatomy
The effects of 60‐ MP a milk homogenisation treatment were investigated on the viability of the probiotic strain Lactobacillus rhamnosus BFE 5264, when used as yoghurt co‐starter, as well as on the aroma profile, texture and microstructure of the resulting set‐type fermented milks. The results demonstrated that the combined use of homogenisation pressure and co‐inoculation of the probiotic strain with the traditional yoghurt starters allowed the reduction in the product coagulation time, the increase of the probiotic strain viability and the improvement of the product volatile molecule profiles. The rheological indices and the microstructure results indicated the positive effects of the milk homogenisation treatment on the product viscosity index and exopolysaccharide production.