<abstract xmlns="http://www.w3.org/1999/xhtml">In this paper, yoghurts from ultrafiltered concentrated whole milk with a volume reduction ratio 0, 2 and 3 with three different probiotic yoghurt starters were obtained. Their physiological, microbiological and rheological properties were examined. The concentrated probiotic yoghurts had high concentration of viable cells of the probiotic strain <italic>Lactobacillus delbrueckii</italic> ssp. <italic>bulgaricus</italic> (over 1010cfu/cm3). For the preparation of concentrated probiotic yoghurts the most appropriate volume reduction ratio was 2. The probiotic yoghurts with starters MZ2 and 1CM had the best structure. The concentrated probiotic yoghurts with all starters are functional foods.</abstract>

In this paper, yoghurts from ultrafiltered concentrated whole milk with a volume reduction ratio 0, 2 and 3 with three different probiotic yoghurt starters were obtained. Their physiological, microbiological and rheological properties were examined. The concentrated probiotic yoghurts had high concentration of viable cells of the probiotic strain Lactobacillus delbrueckii ssp. bulgaricus (over 1010cfu/cm3). For the preparation of concentrated probiotic yoghurts the most appropriate volume reduction ratio was 2. The probiotic yoghurts with starters MZ2 and 1CM had the best structure. The concentrated probiotic yoghurts with all starters are functional foods.

Probiotic Yoghurts From Ultrafiltered Concentrated Milk

Department “Process engineering”, University of Food Technologies, 26 “Maritza” boulevard, Plovdiv, Bulgaria

Department “Microbiology”, University of Food Technologies, 26 “Maritza” boulevard, Plovdiv, Bulgaria

Department “Technology of milk and dairy products”, University of Food Technologies, 26 “Maritza” boulevard, Plovdiv, Bulgaria

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Probiotic Yoghurts From Ultrafiltered Concentrated Milk"}

In this paper, yoghurts from ultrafiltered concentrated whole milk with a volume reduction ratio 0, 2 and 3 with three different probiotic yoghurt starters...

Probiotic Yoghurts From Ultrafiltered Concentrated Milk

Publié en ligne: 22 déc. 2015

Pages: 51 - 63

DOI: https://doi.org/10.1515/aucft-2015-0014

Mots clés
ultrafiltration, concentrated probiotic yoghurt, rheology of probiotic yoghurts, probiotic starters

© 2015 Siyka Kozludzhova et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Probiotic Yoghurts From Ultrafiltered Concentrated Milk

Publié en ligne: 22 déc. 2015

Pages: 51 - 63

DOI: https://doi.org/10.1515/aucft-2015-0014

Mots clésultrafiltration, concentrated probiotic yoghurt, rheology of probiotic yoghurts, probiotic starters

© 2015 Siyka Kozludzhova et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Mots clés
ultrafiltration, concentrated probiotic yoghurt, rheology of probiotic yoghurts, probiotic starters