<abstract xmlns="http://www.w3.org/1999/xhtml"><p>In order to improve the survival rate of probiotics and produce probiotic goat milk from fermented goat milk of <italic>Lactobacillus casei</italic> L61 by spray drying. Spray drying has been applied to large-scale industrial production of milk powder due to its high efficiency and low cost. However, high temperatures in spray drying can result in the loss of large numbers of probiotic.The purpose of this paper is to study the effects of eight thermal protectants including skim milk, sucrose, glucose, β-cyclodextrin, gelatin, maltodextrin, glycerol, trehalose on the survival rate and viable counts of <italic>L.casei</italic> L61 after heat treatment by the single factor experiment. All protective agents have a positive effect on increasing the survival rate of <italic>L.casei</italic> L61 (<italic>p</italic>&lt;0.05). The results indicated that the survival rates of <italic>L.casei</italic> L61 were up to the maximum of 10.94%, 1.13%, 3.04%, 0.21%, 6.97%, 0.075, 4.71% and 0.29%, while the additions of skim milk, sucrose, glucose, β-cyclodextrin, gelatin, maltodextrin, glycerol, trehalose were 20mg/L, 10%, 7%, 15%, 1.5%, 3%, 8mL/L, 10%, respectively; the viable counts after heat treatment are 19.69, 0.81, 1.78, 0.455, 12.2, 0.12, 2.75, 0.435(×10<sup>6</sup>CFU/mL), respectively. This paper provides technical a reference for the development of probiotic goat milk powder.</p></abstract>

In order to improve the survival rate of probiotics and produce probiotic goat milk from fermented goat milk of Lactobacillus casei L61 by spray drying. Spray drying has been applied to large-scale industrial production of milk powder due to its high efficiency and low cost. However, high temperatures in spray drying can result in the loss of large numbers of probiotic.The purpose of this paper is to study the effects of eight thermal protectants including skim milk, sucrose, glucose, β-cyclodextrin, gelatin, maltodextrin, glycerol, trehalose on the survival rate and viable counts of L.casei L61 after heat treatment by the single factor experiment. All protective agents have a positive effect on increasing the survival rate of L.casei L61 (p<0.05). The results indicated that the survival rates of L.casei L61 were up to the maximum of 10.94%, 1.13%, 3.04%, 0.21%, 6.97%, 0.075, 4.71% and 0.29%, while the additions of skim milk, sucrose, glucose, β-cyclodextrin, gelatin, maltodextrin, glycerol, trehalose were 20mg/L, 10%, 7%, 15%, 1.5%, 3%, 8mL/L, 10%, respectively; the viable counts after heat treatment are 19.69, 0.81, 1.78, 0.455, 12.2, 0.12, 2.75, 0.435(×106CFU/mL), respectively. This paper provides technical a reference for the development of probiotic goat milk powder.

The Effect of Eight Thermal Protectants on the Survival Rate and the Viable Counts of <italic>Lactobacillus casei</italic> After Heat Treatment in Fermented Goat Milk

School of Food and Biological Engineering

Shaanxi University of Science & Technology

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

The Effect of Eight Thermal Protectants on the Survival Rate and the Viable Counts of  After Heat Treatment in Fermented Goat Milk

In order to improve the survival rate of probiotics and produce probiotic goat milk from fermented goat milk of Lactobacillus casei L61 by spray drying. Spray...

The Effect of Eight Thermal Protectants on the Survival Rate and the Viable Counts of Lactobacillus casei After Heat Treatment in Fermented Goat Milk

Publié en ligne: 18 juil. 2019

Pages: 3 - 10

DOI: https://doi.org/10.2478/aucft-2019-0001

Mots clés
thermal protectants, spray drying, goat milk, heat resistance

© 2019 Qiqi Zheng et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

The Effect of Eight Thermal Protectants on the Survival Rate and the Viable Counts of Lactobacillus casei After Heat Treatment in Fermented Goat Milk

Publié en ligne: 18 juil. 2019

Pages: 3 - 10

DOI: https://doi.org/10.2478/aucft-2019-0001

Mots clésthermal protectants, spray drying, goat milk, heat resistance

© 2019 Qiqi Zheng et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Mots clés
thermal protectants, spray drying, goat milk, heat resistance