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Viability of probiotic micro‐organisms during storage, postacidification and sensory analysis of fat‐free yogurts with added whey protein concentrate
Author(s) -
ANTUNES ADRIANE E C,
CAZETTO TALITA F,
BOLINI HELENA M A
Publication year - 2005
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/j.1471-0307.2005.00203.x
Subject(s) - streptococcus thermophilus , food science , lactobacillus acidophilus , probiotic , bifidobacterium longum , lactobacillus , lactic acid , whey protein , bifidobacterium , chemistry , bacteria , biology , fermentation , genetics
The aim of this research was to evaluate the effect of the addition of whey protein concentrate (WPC) on the viability of Lactobacillus acidophilus and Bifidobacterium longum and on postacidification throughout the shelf life of fat‐free yogurts, and also to analyse the sensory characteristics of the products. Postacidification was not significantly changed by the addition of WPC, but was decreased by Lactobacillus bulgaricus inoculation. WPC did not influence the viability of the lactic acid bacteria ( L. bulgaricus and Streptococcus thermophilus ), but it improved the growth and survival of the micro‐organisms L. acidophilus and B. longum , especially the former. The panellists did not identify significant differences ( P < 0.05) of the yogurts due to the addition of WPC.