Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk

► Propionibacteria and bifidobacteria maintained high viability in yogurts during storage. ► Fruit juice appeared to help sustain the viability of L. acidophilus LA-5. ► Addition of fruit juice tends to enhance the sensory properties of goat’s milk yogurts. Probiotic plain and stirred fruit yogurts...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2012-12, Vol.135 (3), p.1411-1418
Main Authors: Senaka Ranadheera, C., Evans, C.A., Adams, M.C., Baines, S.K.
Format: Article
Language:English
Subjects:
Adult
Animals
Beverages - analysis
Bifidobacterium - growth & development
Bifidobacterium animalis
Biological and medical sciences
Colony-forming cells
Fermentation
Food Handling
Food industries
Fruit - chemistry
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Goat’s milk
Humans
Hydrogen-Ion Concentration
Lactobacillus acidophilus - growth & development
Male
Microbial Viability
Middle Aged
Milk - chemistry
Milk - microbiology
Milk and cheese industries. Ice creams
Probiotics
Probiotics - chemistry
Propionibacterium - growth & development
Taste
Viability
Viscosity
Yogurt
Yogurt - analysis
Yogurt - microbiology
Young Adult
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:► Propionibacteria and bifidobacteria maintained high viability in yogurts during storage. ► Fruit juice appeared to help sustain the viability of L. acidophilus LA-5. ► Addition of fruit juice tends to enhance the sensory properties of goat’s milk yogurts. Probiotic plain and stirred fruit yogurts were made from goat’s milk using bacterial cultures comprising, Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and Propionibacterium jensenii 702. The products were stored at 4°C for 4weeks, during which time the viability of the yogurt starter culture and probiotic bacteria was analysed weekly. P. jensenii 702 demonstrated the highest viability (108cfu/g) in all types of yogurt throughout the storage period, while the viability of the bifidobacteria (∼107cfu/g) also remained above the minimum therapeutic level. The viability of L. acidophilus LA-5 fell below 106cfu/g in yogurts, however, the addition of fruit juice appeared to support the viability of lactobacilli, with higher microorganism numbers observed in fruit yogurts than in plain yogurt throughout the shelf life. Addition of fruit juice significantly increased the syneresis, and decreased viscosity and water holding capacity of yogurts (p
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2012.06.025